Authentic Bihari Thekua with Warm Elaichi Milk
Experience the rustic charm of Bihar with these crisp, whole wheat jaggery cookies infused with fennel seeds. Perfectly paired with a cup of warm cardamom milk for a comforting, traditional treat.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Dissolve the jaggery powder in warm water to make a syrup, then let it cool down completely.
2
In a large mixing bowl, combine the whole wheat flour, grated coconut, and fennel seeds.
3
Add 3 tablespoons of ghee to the flour mixture and rub it thoroughly with your fingers until it resembles coarse breadcrumbs.
4
Gradually add the jaggery syrup to form a stiff, crumbly dough. Do not knead it like chapati dough.
5
Divide the dough into equal small portions, shape them into balls, and press them onto a patterned wooden mold or fork to create textured discs.
6
Heat oil or ghee in a deep pan over medium-low heat. Fry the discs gently until they turn deep golden brown and crisp on both sides.
7
In a separate saucepan, bring the milk to a boil with crushed cardamom pods and sugar, simmering for 5 minutes.
8
Serve the warm, crispy Thekua alongside hot, fragrant cardamom milk.
Ingredients
2 cups whole wheat flour (atta)
1/2 cup jaggery powder
1/4 cup grated coconut
1 tablespoon fennel seeds (saunf)
3 tablespoons ghee
1/2 cup warm water
Oil or ghee for deep frying
2 cups whole milk
4 crushed green cardamom pods
1 tablespoon sugar
*This AI-generated recipe may contain inaccuracies.