Thekua

Ingredients

• ¾ cup grated jaggery
• 2 cups whole wheat flour
• 1 teaspoon fennel seeds (saunf)
• ½ cup grated dry coconut
• ¼ teaspoon green cardamom powder
• 2 tablespoons ghee
• Oil for deep frying

Method

1. Heat a deep pan, add jaggery and ½ cup water, mix well and cook till jaggery dissolves completely. Take the pan off the heat and allow to cool down to room temperature.
2. Take whole wheat flour in a bowl, add fennel seeds, dry coconut, green cardamom powder and ghee and mix well. Add the jaggery syrup and knead to a stiff dough. Cover and set aside for 5 minutes.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions and shape each portion into a tear drop.
5. Using back of a butter knife, make a line in the centre and make slanting lines on either side of the centre line to create leaves.  
6. Slide in a few dough leaves at a time into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on an absorbent paper. These are thekuas.
7. Allow to cool, arrange on a serving plate and serve.