Thekua - SK Khazana

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

1. 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.
2. 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.
3. 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.
4. 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.