Thekua
Time breakdown
Ingredients
- Fennel seeds and cardamom
- Grated coconut
How to Make Thekua
- 1
Melt the Anveshan Jaggery Powder in a little warm water and strain.
- 2
Rub 3 tbsp Anveshan Ghee into the flour with fennel, cardamom and coconut, then bind with the Anveshan jaggery water into a stiff dough.
- 3
Press portions in a mould or by hand into patterned discs.
Tips for the Best Thekua
- ✓Keep the dough stiff so the thekua fry crisp, not soft.
- ✓Fry on low-medium heat so they cook through and darken evenly.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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