MOVE OVER GAJAK, TRY THE NOT-SO-COMMON KHOYA PATTI IN LUCKNOW THIS WINTER

Popularly  known as Khoya Patti or Mewa Patti, this delectable, late evening snack is sold door-to-door in the bylanes of old Lucknow. You can hear the vendors calling “Patti Khoye” to tempt buyers out of their homes for a quick bite.

WHAT
Patti Khoya makes for an early dessert of crunchy, chewy sweetness. The small coin sized diskettes of sugar and sesame seeds (safed til) have a delightful crunch to them. What makes these special is the accompanying warm khoya (fresh and unsweetened). How is it made?
Patti: Dry roasting the sesame seeds while allowing them to retain their white colour is the trick in getting the finest taste. The sugar melted in ghee with a hint of cardamom seeds for essence binds the sesame and is then hand rolled to give it the unique shape.
Khoya: Fresh khoya is made out of thickened curdled milk, traditionally used in all mithais but here it is ensured that it remains unsweetened so it can balance the dessert to perfection.

WHEN
The call of “Patti Khoye” resonates in the evenings in Lucknow in the months from September to March.
Have it post dinner, or early evening when the khoya is fresh. Enjoy it later if you like the khoya hardening, but an enjoyment nonetheless specially during Lucknow ki sardi.

WHERE
The gullies of Chowk and Gol Darwaza have a regular evening supply of this sweetmeat thanks to the vendors carrying them in a wicker basket (jhawwa) on their heads and calling out to tempt the families craving a quick dessert post dinner. A gentleman stands next to the old Sabzi Mandi Chowki in Chowk, post 7 pm for those who have missed the vendor when he passes by.

Recommended by
TAHIRA SAAD RIZVI
Tahira knows the by lanes of old Lucknow better than most people. A mother of two, she has dabbled in writing as a freelance newspaper contributor, a scribbler, a blogger, and an honest opinion expresser.
Tahira has taken up voluntary roles in cultural organisations in Lucknow from time to time, and is an educationist by profession.

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