Meethay Ghoday

A few days before I heard my mother in law speak about a sweet dish that I had never seen, tasted or even heard about in my entire life. She told me that Ghoday, is a special Hyderabadi dessert that her mom used to make for her when she was a kid. I immediately requested her to make it for me well.

ghoday – left to dry

The method is simple. And very similar to making pasta. Dough is rolled out, cut into squares and made into a cute flower shapes.

shaping ghoday

 Then they are left to dry out for a few hours or overnight. Once nicely dried they are deep fried until golden brown in color. Finally they are cooked in milk and sugar and served at room temperature.

deep fried ghoday

It was my first time I had prepared and tasted this dessert. I enjoyed it. It was delicious!

Meethay Ghoday – Traditional Hyderabadi Milk and Flour based Dessert


Durum Flour – 1 1/2 cup (you can also use maida)
Salt – 1/4 tsp
Canola oil (you can also use a little bit of ghee for nice flavor)
Milk – 2 cups
Sugar – 1 cup
Raisins and sliced almonds – 3 tbsp, shallow fried


1. Combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and make a 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 above 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.
2. In a frying pan pour oil to deep fry the prepared dried dough flowers. Once the oil is hot, deep fry them all until they are nicely golden brown in color. Usin a slotted spoon, remove them onto a platter.
3. In a heavy bottomed saucepan at medium high heat, pour milk and 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.


21 thoughts on “Meethay Ghoday

  1. Asak Mona,

    You have no idea, how lucky i am to see the Meethay Ghondey on your website(must have hyderabad in one’s predigree to know something of this kind. We use to make this in the khundey ki fateyha(when my grand mom was alive) ever since no one knows or have seen this or heard of. I am so sure that i will be making this on my very first kitchen encounter. YOU ROCK!!!!

  2. Hello Mona,
    This looks so tempting and comforting, I definitely plan to prepare it soon. Why is it not possible to post comments on your previous posts? Had some questions regarding the recipes.
    Thanks. And enjoy!!! 🙂

    Sana, it was a bug, just rectified it. You will now be able to leave comments on all my posts. Please let me know if you are still unable to.

  3. Salams Mona,
    Thank you for posting this recipe. I heard this from my mother in law but I have never had this myself. Looks interesting.
    This is kind of close to what my grandma used to call “chakolian”. She used to cut the dough into small diamonds and then fry them.
    I also tried the biryani kachi yakhni ki. It turned out super. Alhamdulilah. Want to thank you for writing the recipie in such detail… I could have never done it.

  4. Hi Mona,
    I read your blog with pleasure and have tried many of your recipes.
    I have a question related to your recipe for Shikampur kebabs. I don’t use a pressure cooker so can you tell me, since I will use a regular dekchi on the stove, how much water I should cook the lentils and meat in? Thank you!

    Hello Amber, it depends. Just cook it covered while stirring occasionally, and keep checking it frequently. Keep adding more water if needed and check for seasonings in the end.

  5. Yes.. Even my mum used to prepare this for us. It is even called ‘Chongey’ as well. I remember eating this on 12th Rabbi Ul Awwal along with Kheer Poori. Yummy!!!

  6. Thanks for sharing this!! Brought back my childhood memories.My mom makes them when ever I visit home..One of my favorite sweet dish.

  7. My mom makes this every year on this one particular event at my house. They look little different from what you have posted in the picture but I agree it’s very delicious in taste 🙂

    Thanks for sharing the receipe, I just learned how to make the flower shape never botherd to learn the other half part of the reciepe.

  8. salamualykum mona.

    Wont these fried ghodas melt or become mushy when cooking in milk?

    WaAlaiKumAsSalaam, they do not melt of get mushy when cooked in milk. They should cook until just done, like pasta.

  9. Thanks for sharing this recipe Mona. Brought back my childhood memories. My nanima used to make these. And it is almost 30 years since I had them last. I used to help her in making the dough flowers. Though she did not dry and fry them. She would directly put the dough flowers in boiling milk and then let them cook on low. Yummmm.. they were delicious.

  10. As’kum…just wanted to confirm whether these need to be deep fried before cooking with milk because the image says deep fried but no instructions to deep fry in recipe…JazakAllah…

    WaAlaiKumAsSalaam, just edited the post, sorry for the mistake!

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