Meethay Ghoday ~ Hyderabadi Special | How to Make Meethay Ghoday | Indian Cooking Challenge - July

>>  Thursday, August 15, 2013

For the Indian Cooking Challenge, I was really very early in selecting the challenge. I requested Mireille to suggest something she wants to make. She referred me to dish shared by Mona of Zaiqa, called the Meethay Ghoday.

Mona says it's a traditional Hyderabadi Dessert and they make for their festivals. I was so intrigued by the shape and the process. The recipe might sound very complicated or even lengthy. However if you get down making this, it's actually quite simple. The wheat flowers take the maximum time. 

As I said I was very early and on time after many months. I was very happy on being so prompt. Anyway the result was I was done with my dish and pictures almost three weeks back and was making sure I don't miss out my posting date. So on clue, here I am sharing the challenge as we did. It was fantastic and I thoroughly enjoyed making it and eating it as well. 

Making it took me well into the night and I was all on my own making the flowers. I am sure if you have somebody to share making the flowers, this recipe is a breeze.

This just after making the flowers
This after drying for over 12 hrs

Meethay Ghoday – Traditional Hyderabadi Milk and Flour based Dessert
Adapted from Mona

Ingredients Needed

Wheat Flour – 1 cup (you can also use maida)
Salt – 1/4 tsp
Oil - 1 tsp
Water to knead
Milk – 2 cups
Sugar – 1 cup
Raisins and sliced almonds – 3 tbsp, shallow fried
Cooking oil for deep frying

How to make Meethay Ghoday

Take the flour, salt, oil in a bowl. Add water slowly to knead to a stiff dough. Cover with a damp towel and keep aside for 30 minutes. Later knead for 5-10 minutes until the dough is smooth, firm and pliable. Make the dough into a log and cut into 3 equal sized pieces. Roll into a ball between your palms. Using a rolling pin roll each ball into into a disc. 

Make sure that the circle is as thin as it can be and try to use as less flour as possible to aid in the rolling process. Cut the rolled out dough into squares using a knife or a pizza cutter. Shape each square into a flower as shown in the picture and keep them aside on a tray. Continue until all the dough is used up. Leave the shaped flowers on the tray uncovered for 5-8 hours or overnight until they are dry and hardened a little bit.

Once the flowers are dry, heat a kadai with oil, and deep fry the dried flowers. Deep fry them all until they are nicely golden brown in color. Using a slotted spoon, remove them onto a kitchen towel. 

Boil the milk in a heavy bottomed saucepan. Once the milk boils over, add about 1 cup water and add the deep fried dough flowers. Mix well and let it simmer covered for 10-15 minutes until they are softened. Give it a stir once in a while. 

Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. Transfer to a serving bowl. Let cool to room temperature. Ghoday is ready to be served.

I request my ICC members to link their URL in the Linky tool below


Priya Suresh August 15, 2013 at 12:03 AM  

We just loved this challenge, thanks to Mir for sharing this sweet.

Mona August 15, 2013 at 3:07 AM  

what a pleasant surprise to see my recipe as this months ICC! So honored! This is one my favorite traditional recipe. Glad you liked it :)

Ramya Krishnamurthy August 15, 2013 at 8:48 AM  

love the dessert akka

nayana August 15, 2013 at 10:02 AM  

thanks Srivalli n Mirielle for this lovely n unique challenge , feeling lucky to get to make such a rare dish in my first month of participation...

vaishali sabnani August 15, 2013 at 3:20 PM  

Was a simple dessert, only effort went into flowers...the dish look great.

Wer SAHM August 15, 2013 at 3:48 PM  

super yummy dessert....

Gayathri Kumar August 15, 2013 at 5:22 PM  

Very delicious sweet Valli. Enjoyed making the flowers. Happy Independence Day to you...

Harini-Jaya R August 15, 2013 at 6:39 PM  

Awesome dessert selection..thanks to Mir for choosing this.

vaishali sabnani August 15, 2013 at 6:43 PM  

your version is like a kheer..where as I kept them dry...good one!

Veena Theagarajan August 15, 2013 at 8:32 PM  

awesome dessert.. new to me

Padmajha PJ August 16, 2013 at 10:41 PM  

Posted my recipe just now. We enjoyed this dish. Thanks to you and to dear Mir for choosing this one :)

Nisha Sundar August 17, 2013 at 7:51 AM  

A very different sweet and was too good. :) Awesome.

Chef Mireille September 2, 2013 at 3:54 AM  

i did not get to do it yet with my crazy schedule recently but hoping to do it next week will just get posted super late

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