Recipe for Thekua
Thekua (sometimes called Khajur) is a traditional rural homemade cookie of northern India. It is very nutritious and once prepared can be stored for several weeks without any refrigeration. One can also carry them for long journeys for occasional short meals since it is rich in carbohydrate and sugar.
It is also one of the major Prashad of Chhat Puja. You can prepare this Prashad in home very easily.
500 gm - whole wheat flour (atta), preferably hand ground
2 tbsp - chopped dry coconut (rectangular approximately 3x5mm)
150 gm - sugar
5 nos - green cardamom
1 tsp - fennel seeds (optional)
1 tsp - whole pepper seeds (optional)
2 tbsp - ghee (for adding in the mix)
500 gm - ghee (for deep frying)
1 1/2 cup - water
How to make it
Crush the whole green cardamom in a crucible, remove the skin and collect aside the crushed seed powder.
Mix wheat flour, ghee, dry coconut pieces,fennel, whole pepper and crushed cardamom in a large mixing pan.
Slowly add water into the mix and make a dry dough, be careful not to add any extra water. The mixture should be barely wet to allow formation of balls.
Thoroughly clean your hands; dry them and grease your palms with a little bit of ghee.
Keep the mould (saancha) surface also greased with ghee for easy removal of pieces.
Take a fistful of dough, press it flat on your palm to make an elliptical shape flat piece then press it against the mould to make the pattern on one side of the piece.
Carefully remove the piece from the mould so that it does not tear or break. Make a batch of 5-10 pieces for deep frying on low heat.
Deep fry the pieces in ghee till reddish brown.
take out the pieces from the kadai straining any ghee and keep them aside on paper. Serve / store when completely cooled. Thekuas will remain fresh for up to 2 weeks.