Googiyan/Tikriyan:
Googiyan is a sweet dish that is 'Made in Pakistan'. It is mostly eaten with tea during the evenings in winters. In KPK Pakistan they are known as 'Googiyan' and in Punjab they are named as 'Tikriyan'. They are very common and people make a bunch of googiyans and store them. I specially make these for my parents, they love it, traditional and simple. Plus, it reminds us of our roots and how people used to enjoy the little things in life back then. So let's get into the recipe:
Ingredients:
- All purpose flour 1.5 cups.
- Semolina 1/2 cup.
- 1 egg.
- Icing sugar 1 cup.
- Baking powder 1 tsp.
- Oil 2.5 tbsp.
- Cardamom powder 1 pinch
- Milk (as required for kneading).
- Oil for frying.
Recipe:
- Grind one cup sugar.
- In a bowl, add sugar, flour, cardamon powder, semolina, baking powder, egg and oil. Mix with a spatula, until a clumpy mixture is achieved.
- Now gradually add the milk in the mixture and knead it in the form of a smooth dough.
- Now let the dough rest for about 30 minutes.
- Next, make a small ball of the dough with your hands and then roll the dough with help of a rolling pin in the shape of a chappati.
- Next with help of a circular shaped jar lid, cut out shapes of googiyan.
- Once you have cut out enough googiyan shapes, fry them in oil in medium low flame under golden brown and fluffy.
- Serve hot, and save the remaining in a jar once cold.
- Microwave them on 30 seconds when eating afterwards.
- Enjoy!
Best thing to fill up your stomach when you are having a craving of some thing sweet and healthy at the same time-better enjoyed with tea. A traditional Pakistani Sooghat, I think, may be called as Wheat Flour Biscuits.
ReplyDeleteI still remember the time I used to wait anxiously, for a newlywed to go back to her parents' home, knowing that she will bring Gogiyaan when she comes back. This also happened a few months ago, after a cousin's wedding.
My mother used to make these in a bulk amount, for me and my friends at hostel, during university days; I always refused to carry such weight (2-3)kg all the way to hostel arguing that nobody will eat these. But, afterall she was a mother, she used to say, 'Take these with you, when you people will be hungry everything available will be a blessing.' Hahaha! And then a time came when I was searching for the shopper, on the third day of my arrival at the hostel, and never found it. Later, it was revealed that my friends had eaten even a last bit😀. Most of them were from Southern Punjab, and when they heard the word 'Gogiyaan', it was naive as well as strange for them; they used to call these 'Tukray' or 'Dakhray' but they were never sure what exactly were these😀😀.
A last thing to say that every home has its own taste; sometimes these were sweet, salty and crispy, sometimes sweet and slightly hard, sometimes sweet and soft, sometimes a drink was needed to swallow it easily. I like sweet, salty and crispy, and the best I have tasted in my life till now, were made by my great grandmother (late).