How to make Thekua - SK Khazana -
Crisp biscuit like deep-fried mithai from Bihar which is a must during Chhath puja
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Jaggery, whole wheat flour
Cuisine : Bihari
Course : Mithais
For more recipes related to Thekua - SK Khazana checkout Gud aur Saunth Ke Goley, Jaggery Malpua, Gur Papdi - SK Khazana, Gud Kesar Imarti . You can also find more Mithais recipes like Rabdi - SK Khazana Shrikhand with Caramelised Walnuts Aamras With Kesar Basundi - SK Khazana
Thekua - SK Khazana Recipe Card
Bihari cuisine is predominantly vegetarian because the traditional Bihari society, influenced by Buddhist and Hindu values of non-violence, does not eat eggs, chicken, fish and other animal products. However, there is also a section who relish meat and fish dishes which is common due to the number of rivers in Bihar. Smoked food is one of the most remarkable thing about this cuisine.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Thekua - SK Khazana Recipe
Jaggery 3/4 cup
whole wheat flour 2 cups
dry coconut grated 1/2 cup
fennel eeds 1 teaspoon
green cardamom powder 1/4 teaspoon
ghee 2 tablespoons
Oil for deep frying
Method
Step 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.
Step 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.
Step 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.
Step 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.
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