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Thekua Cookies

Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Thekua Cookies


Atta (I use Ashirvad Multigrain atta) - 3 cups
Baking powder - 1 tsp
Jaggery (powdered) - 1 and 1/2 cup
Ghee - 1 and 1/2 cup
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. Sprinkle water and knead to get a hard dough. The dough should be harder
    than that of poori.
5. Divide the dough into 6-8 equal portions. Roll each portion into a 3/4 cm thick rotis.
6. Cut out desired shapes by using cookie cutters.
7. Spread the cookies on a greased baking tray. Preheat electric tandoor, till red hot,
    and place the tray inside.
8. Keep for 2 mins, then switch off the tandoor, with the tray inside.
9. Keep for 7-10 mins, till the cookies become reddish brown.
10. Take the tray out, cool to room temperature and serve.

Notes & Tips