INGREDIENTS
- ¼ cup jaggery
- 1 cup whole wheat flour
- 2 tablespoons semolina (rawa)
- 2 tablespoons ghee
- 1 tablespoon desiccated coconut
- 1 teaspoon cardamom powder
- ½ teaspoon fennel seeds (saunf)
- Pinch of salt
- Water as needed
- Oil for frying
METHOD
- Place the jaggery in a small pan and add just enough water to cover it.
- Cook it on a low flame till the jaggery is completely melted (do not overcook).
- Let it cool.
- In a bowl, take all the other ingredients and mix them well till the ghee is blended completely with the flour.
- Slowly add the jaggery-water 1 spoon at a time and knead it into a tight dough.
- Grease your palms with ghee and make small balls, flatten them and shape them as you like.
- Make designs with a fork or cookie stamps.
- Add oil to a kadhai and heat it. Once it is well heated, lower the flame and add the thekuas in small batches.
- To make them crispy, make sure to fry them on a low to medium heat till they turn golden brown. You can also bake or air-fry the thekuas.
- Let them cool down before serving.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
