Dip the kheel in one cup of water for five mins and drain extra water.
Take a large bowl add all above listed ingredients except poppy seeds and also add kheel and mix well.
Shape each ball to flat patties of medium thickness.
Take corn flour and half cup of water and mix well.
Dip the tikki in cornflour mixture and coat with poppy seeds
Shallow fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin
Serve hot.
