Recipe

Thekua Cookie Recipe

Add Step-by-Step Photos	Petoo / All my dishes 7 months, 1 week ago Thekua (sometimes called Khajur) is a traditional rural homemade cookie of northern India. It is very nutritious and once prepared can be stored for several weeks without any refrigeration. One can also carry them for long journeys for occasional sho... More Prep:20m Cook:45m Servings:6	Petoo
	thekua khajur khajuri indian rural sweet traditional cookie deep fried longlasting kids

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Ingredients

500 gm - whole wheat flour (atta), preferably hand ground

2 tbsp - chopped dry coconut (rectangular approximately 3x5mm)

150 gm - sugar

5 nos - green cardamom

1 tsp - fennel seeds (optional)

1 tsp - whole pepper seeds (optional)

2 tbsp - ghee (for adding in the mix)

500 gm - ghee (for deep frying)

1 1/2 cup - water

mould for making imprint on the thekua cookies (saancha)

Directions

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.

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Comments

ambus 7 months, 1 week ago said:
Your recipe sounds so good.Thanks for this lovely recipe.

yanichka 7 months ago said:
You misspelled "fennel". A "funnel" is a device used to pour liquids into a small container. Also, I would recommend defining "ghee" for those of us who don't know that it is clarified butter.

petoo 7 months ago said:
Thanks for your inputs. You can see the corrected name. "Ghee" is made by unsalted butter by heating in a thick bottom pan and boiling it for longer time on low heat and occasionally skimming the muddy yellow froth collected on top so that a brown spongy solid is left on the bottom of the pan. The golden clear liquid is then carefully strained into a glass jar. “Ghee” is virtually cholesterol free, has excellent aroma, and can be stored without refrigeration for several weeks. It is one of the most popular cooking media in Indian recipes, especially in preparation of sweets and in religious cooking.

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