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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Wheat flour or Atta (I use Multigrain atta) - 3 cups
Baking powder: 1 tsp
Jaggery (powdered) - 1 and 1/2 cups
Ghee - 1 and 1/2 cups
Dessicated coconut - 1 cup
Fennel seeds - 2 tbsps
Water: 1 cup (approx.)
Method of Preparation
1. Mix baking powder, coconut powder, fennel seeds and ghee with atta, thoroughly.
2. Take jaggery powder and 1/2 cup water in a saucepan and heat to give three boils.
3. Cool and strain the jaggery syrup. Add to the atta mixture and mix well.
4. If too crumbly, sprinkle a little water on the mixture to make it mouldable.
5. Take one handful of the mixture at a time, roll it into a laddoo and press between palms or onto a thekua mould*, to get 1cm thick thekuas.
6. Spread the thekuas on a greased baking tray. Preheat electric tandoor, till red hot, and place the tray inside.
7. Keep for 2 mins, then switch off the tandoor, with the tray inside.
8. Keep for 10-15 mins, till the thekuas become reddish brown.
9. Take the tray out, cool to room temperature and serve.
Notes and Tips
2. The Thekua has been baked here and not deep-fried as done in conventional Thekua making. I have also used muti-grain atta instead of normal atta. This makes this Thekua much healthier than the conventional Thekua.
3. Warning: Do not attempt to make this Thekua by deep-frying as it may disintegrate..
