Thekua CookieFrom petoo 7 years ago
- 500 gm - whole wheat flour (atta), preferably hand ground shopping list
- 2 tbsp - chopped dry coconut (rectangular approximately 3x5mm) shopping list
- 150 gm - sugar shopping list
- 5 nos - green cardamom shopping list
- 1 tsp - fennel seeds (optional) shopping list
- 1 tsp - whole pepper seeds (optional) shopping list
- 2 tbsp - ghee (for adding in the mix) shopping list
- 500 gm - ghee (for deep frying) shopping list
- 1 1/2 cup - water shopping list
- mould for making imprint on the thekua cookies (saancha) shopping list
How to make it
- Crush the whole green cardamom in a crucible, remove the skin and collect aside the crushed seed powder.
- Mix wheat flour, ghee, dry coconut pieces,fennel, whole pepper and crushed cardamom in a large mixing pan.
- Slowly add water into the mix and make a dry dough, be careful not to add any extra water. The mixture should be barely wet to allow formation of balls.
- Thoroughly clean your hands; dry them and grease your palms with a little bit of ghee.
- Keep the mould (saancha) surface also greased with ghee for easy removal of pieces.
- Take a fistful of dough, press it flat on your palm to make an elliptical shape flat piece then press it against the mould to make the pattern on one side of the piece.
- Carefully remove the piece from the mould so that it does not tear or break. Make a batch of 5-10 pieces for deep frying on low heat.
- Deep fry the pieces in ghee till reddish brown.
- take out the pieces from the kadai straining any ghee and keep them aside on paper.
- Serve / store when completely cooled.
- Thekuas will remain fresh for up to 2 weeks.