Tikhat Mithacha Sanja
A simple and quick snack prepared with semolina, and garnished with sev.
Tikhat Mithacha Sanja  recipe

- Indian


- 1

Cooking Time

-10-15 Min


- Easy

Preparation Time

- 5 Min


  • 1 cup semolina
  • 2 to 3 tbsp ghee
  • 1 tsp mustard seeds
  • 4 to 6 curry leaves
  • 2 big green chillies
  • ¼ cup chopped onions
  • salt
  • 2 to 3 tbsp grated coconut
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ cup golden gram
  • 1/2 tsp powdered sugar
  • 1 cup buttermilk
  • water
  • 2 tsp lemon juice
  • 1 tsp coriander
  • Sev


  1. 1

    In a pan roast semolina for few minutes till it turns lightly brown.
  2. 2

    Then keep it aside to cool down.
  3. 3

    In the same pan, take ghee, then, add mustard seeds, curry leaves, green chillies, curry leaves, chopped onions and salt.
  4. 4

    Mix it well.
  5. 5

    Add grated coconut, turmeric powder, red chilli powder, soaked and roasted golden gram, sugar, and buttermilk.
  6. 6

    Allow it to cook for few minutes.
  7. 7

    Then, slowly add roasted semolina into the prepared mixture.
  8. 8

    Keep stirring while adding it.
  9. 9

    Pour water as required and mix it well.
  10. 10

    Squeeze lemon juice over it and garnish it with chopped coriander leaves.
  11. 11

    Garnish it with sev and mint sprig.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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