Thekua recipe is a popular sweet snack from Bihari and Bengali Cuisine. These are very good breakfast or brunch recipe. It is very durable and can be easily stored for a fortnight in an airtight container.
Cuisine Bengali, Bihari, North Indian
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Punam Paul
2cupwhole wheat flour (गेहूं का आटा)
1/2cupjaggery powder (गुड़ पाउडर)
clarified butter (घी)or refined oil (रिफाइंड तेल) for Moyen
Slice jaggery in ½ cup of water and leave for 10 mins to dissolve it and make a syrup of a watery consistency.
Mix cardamom powder, fennel, sugar, and chopped dry coconut in flour and semolina. Then add ghee for Maoyen and rub it well with hands. Then mix jaggery solution along with it and knead it into a stiff dough.
Make small dough balls from this dough. Press each dough ball with your palm, give it a biscuit shape, and keep it on a plate.
After you have shaped all the dough balls, then heat oil in a pan. When the oil turns hot, fry them on low flame till it becomes brown.
After cooling, it will turn crispy, and you will see caramelized sugar on its surface.
After it comes at room temperature, keep it in an airtight container. Or eat and serve.
Recipe of Thekua by Punam Paul from https://punampaul.com/thekua-recipe/