Authentic Bihari Thekua with Pure Desi Ghee
A traditional sweet wheat cookie from Bihar, deeply caramelized with jaggery and infused with aromatic fennel seeds. Crispy on the outside and wonderfully soft within, it is a festive delight.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Dissolve the powdered jaggery in warm water completely to make a thin syrup.
2
In a large mixing bowl, combine whole wheat flour, crushed fennel seeds, cardamom powder, and a pinch of salt.
3
Add 3 tablespoons of ghee to the flour mixture and rub it thoroughly with your fingers until it resembles breadcrumbs.
4
Gradually pour in the jaggery syrup, kneading gently to form a stiff, crumbly dough rather than a smooth chappati dough.
5
Divide the dough into equal lemon-sized balls, flatten them slightly, and press them against a wooden mold or the back of a fork to create traditional patterns.
6
Heat ghee in a heavy-bottomed kadhai on medium-low heat.
7
Slip the shaped thekuas into the warm ghee and fry on low heat until they turn deep golden brown and crispy.
8
Remove with a slotted spoon, drain excess oil on paper towels, and let them cool completely to harden before serving.
Ingredients
2 cups whole wheat flour (atta)
3/4 cup powdered jaggery (gud)
1/2 cup warm water
3 tablespoons pure desi ghee
1 teaspoon crushed fennel seeds (saunf)
1/4 teaspoon cardamom powder
A pinch of salt
Ghee or oil for deep frying
*This AI-generated recipe may contain inaccuracies.