Thekua

Dissolve the grated jaggery in warm water. Stir until completely dissolved. Strain to remove any impurities.

In a large bowl, combine whole wheat flour, desiccated coconut, fennel seeds, cardamom powder, and dry ginger powder. Mix well.

Add melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This step is important for a crispy texture.

Gradually add the jaggery water to the flour mixture and knead into a stiff, firm dough. The dough should not be soft — a stiff dough gives thekua its characteristic crunch.

Divide the dough into small portions. Press each portion into a traditional thekua mould (wooden mould with carved patterns) or shape by hand into small oval or round discs about 1 cm thick.

If using a mould, press the dough firmly into the mould and tap it out to release the shaped thekua with its decorative pattern.

Heat oil in a deep pan over medium heat. Test the oil temperature by dropping a small piece of dough — it should rise slowly to the surface.

Fry the thekua in batches on medium-low heat for 5–7 minutes, turning occasionally, until they turn deep golden brown. Low heat is essential to cook them through without burning.

Remove with a slotted spoon and drain on paper towels. They will crisp up further as they cool.

Allow to cool completely before storing. Thekua keeps well for 2–3 weeks in an airtight container.