Thekua Recipe (Chaath Puja Special Sweet)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
20 Thekua
-
Calories
85 kcal
-
Course
Dessert
Thekua Recipe (Chaath Puja Special Sweet)
Description
Thekua Recipe involves mixing whole wheat flour with salt, fennel seeds, grated coconut, and cardamom powder, then incorporating hot melted ghee to form a breadcrumb-like dough. A hot jaggery syrup is gradually blended into this mixture to form a firm or semi-soft dough, which is rested before shaping. The dough is portioned into small balls, flattened, and sometimes pressed with a peda mold to create patterns.
The shaped thekuas are then deep-fried in neutral oil until golden brown and crisp. The final product has a crunchy exterior and a fragrant flavor from the cardamom and fennel seeds, with the moisture balance controlled by the jaggery syrup. This sweet is typically made for religious festivals but can be enjoyed as a snack.
Thekua can be stored for up to a week in an airtight container after frying. Dough can be prepared ahead of time and refrigerated, with the recommendation to bring it back to room temperature prior to frying to prevent cracking. Adjusting water level corrects dough texture if too dry or sticky. Jaggery alternatives like brown or white sugar can be used in a pinch.
Ingredients
- 1.25 cup whole wheat flour - 155 to 160 grams
- 1 pinch salt
- 1 teaspoon fennel seeds (saunf)
- 1 tablespoon coconut or desiccated coconut, fresh grated
- ½ teaspoon green cardamom powder or seeds of 4 to 5 green cardamoms crushed in mortar-pestle, husks removed
- 3 tablespoons ghee - 25 grams
- ½ cup jaggery 85 grams, chopped
- ¼ cup water or add as required
- 1.5 cups neutral cooking oil for deep frying, any neutral tasting oil, generic cooking oil
Instructions
Making dough
- Take the wheat flour, salt, fennel seeds, grated coconut and cardamom powder in a mixing bowl. Mix well and set aside.
- In small bowl or pan, melt ghee until hot.
- Add this hot ghee into the dry ingredients and mix with a spoon.
- When the mixture becomes warm or cool enough to handle, then using your fingers mix the ghee with the flour till you get a breadcrumb consistency. When you press the mixture it should form a lump.
- In a saucepan take the jaggery and water.
- Heat until all the jaggery melts on medium-low flame.
- Add hot jaggery solution in parts to the flour and mix with a spoon first.
- Keep on adding in parts and mixing and then begin to bring the dough together and knead lightly.
- Make a firm or semi-soft dough.
- Cover the dough with a kitchen towel and rest for 15 minutes.
Shaping
- Later make small balls from the dough.
- Lightly flatten the dough balls with your palms or with a rolling pin.
- Press the flattened discs with a peda maker, cookie press or using a toothpick, fork or bamboo skewers make design patterns.
- Keep covered with a kitchen napkin or kitchen towel.
Deep frying
- Heat 1.5 cups oil in a kadai or wok.
- Add a small piece of dough in the oil. If it is comes up gradually on top, the oil is hot.
- Keep the heat to a medium-low and place the prepared discs in hot oil.
- When one side is golden, gently turn over and fry the second side. Be very careful when turning and do it gently with a dinner spoon or a slotted spoon so that they do not break.
- Fry till golden and crisp. Due to jaggery these fried cookies have a deeper golden color.
- Place on kitchen paper towels.
- Fry the remaining shaped cookies in batches until crispy and golden. Place the fried cookies on kitchen paper towels for any extra oil to be absorbed.
- When the cookies cool at room temperature store in an airtight container.
- Serve Thekua as a tea time cookie.
Notes
- Thekua can be made in large or small batches by scaling ingredients accordingly.
- Store fried thekua in an airtight container for up to one week to maintain freshness.
- Dough may be prepared the day before and refrigerated; bring to room temperature before shaping and frying.
- If dough is crumbly, add a few tablespoons of water; if sticky, add a bit more flour to reach the proper consistency.
- Jaggery can be substituted with dark brown sugar, light brown sugar, granulated sugar, or molasses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Thekua
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1thekua | |
| Calories | 85kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 2mg | 0% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 5mg | 1% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 1mg | 6% |
| Magnesium | 11mg | 3% |
| Phosphorus | 28mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
