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Main Ingredients | Jaggery, whole wheat flour |
Cuisine | Bihari |
Course | Mithais |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Thekua - SK Khazana
- 3/4 cup Jaggery
- 2 cups whole wheat flour
- 1/2 cup dry coconut grated
- 1 teaspoon fennel eeds
- 1/4 teaspoon green cardamom powder
- 2 tablespoons ghee
- Oil for deep frying
Method
- Heat a deep pan, add jaggery and ½ cup water, mix and cook till jaggery dissolves completely. Take the pan off the heat and set aside to cool to room temperature.
- Mix together whole wheat flour, grated dry coconut, fennel seeds, green cardamom powder and ghee in a large plate. Add the jaggery syrup and mix. Add ¼ cup water and knead into stiff dough. Cover and set aside for 5 minutes.
- To make the thekua, divide the dough into equal portions and give each portion a thick tear drop shape. Make a slight dent in the centre vertically and press with fork prongs on either side of the dent to make a design of a leaf.
- Heat sufficient oil in a kadai, deep fry the prepared thekuas on medium heat till golden brown and crisp. Drain on absorbent paper.
Arrange on a serving plate and serve.
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