Thekua




I always look forward to the Indian Cooking Challenge...simply love doing it,Srivalli always comes up with an interesting recipe ..a new cuisine ...trying to get some unheard recipes..Thekua...I had never heard of it,but when I read the recipe I found it similar to a Sindhi sweet which is made on special pooja occassions in Sindhi families.These are called Kupar or Chotha...the difference is in the shape and size..and... well I shall post those for sure sometime later.

Thekua is Bihari..should we call it a cookie? Or a dessert?...well watever it is simply delicious.This is sweet and crunchy and normally made on Chath  Pooja .I have a friend whose nani stays in Ranchi..Bihar and her mom makes these Thekua s..so I just confirmed ..she suggested a little twist to the recipe..so here is my version ...

100 gms..................whole wheat flour
100 gms .................coarse wheat flour
125gms ..................jaggery
1tsp .......................coarsely pounded fennel
3tsp .......................grated coconut
4-5 tbsp..................ghee

Microwave the jaggery till it melts.
Mix the flours.add cardamon,fennel and coconut.
Add ghee.
Mix with hands till resembles bread crumbs.
Start binding with jaggery.
Sprinkle water little by little and make a semi hard dough.
Leave for about 10 mins.
Make balls and flatten to shape them in cookies.
(we can use a cookie cutter too)
Use saancha to make an imprint.
Deep fry till golden.
Cool and store.



 ingredients

 mixed with cardamon,coconut and fennel

 in goes the ghee

 crumbled up

 melted jaggery

 now it needs just a bit of water

 the ready dough

shaped into a cookie

the use of stencil..instead of the traditional saancha

imprint

the tested Thekua

ready for offering



The fennel gave a wonderful flavor to these Thekuas I did not have a saancha so I used a stencil to get some kind of imprint,which looked pretty.I ate the first Thekua that I test tried..when it just came out of the kadai...still piping hot..was super soft....I loved it...but hid them right away so that they would cool down and become crunchy.The family is enjoying these and have asked me to try the baked version!!..sure....any tips??...would love to hear on that .
This goes to Anu's  "SYF&HWS" - cardamon being the highlight! and Sweet Karam Kapi.



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