Authentic Maithili Thekua with Warm Elaichi Chai
Crisp, golden-brown whole wheat cookies infused with fennel and dry fruits, traditionally prepared during festivals. Paired with aromatic cardamom tea, they offer a delightful crunch and warmth.
50min
Total Time
4
Servings
Maithili
Cuisine
Recipe
1
Dissolve the jaggery powder in lukewarm water to make a thin syrup and keep it aside.
2
In a large mixing bowl, combine whole wheat flour, melted ghee, fennel seeds, dry coconut, nuts, and cardamom powder, rubbing well between your palms.
3
Gradually add the jaggery syrup to the flour mixture, kneading into a stiff, crumbly dough without adding extra water.
4
Divide the dough into equal lemon-sized balls, flatten them slightly, and press them against a wooden mold or fork to create a patterned design.
5
Heat ghee in a heavy-bottomed kadhai over medium-low heat and gently slide in the shaped thekuas.
6
Fry on low heat until they turn deep golden brown and crisp on both sides, then drain on absorbent paper.
7
To prepare the chai, boil water and milk together with loose tea leaves and crushed cardamom pods, simmering for five minutes before straining.
8
Serve the warm, crispy thekuas alongside steaming cups of aromatic elaichi chai.
Ingredients
2 cups whole wheat flour (atta)
1/2 cup jaggery powder
1/4 cup water
3 tbsp ghee
1 tsp fennel seeds (saunf)
1 tbsp chopped dry coconut
1 tbsp chopped cashews and almonds
A pinch of green cardamom powder
Ghee for deep frying
2 cups milk for the chai
2 tsp loose black tea leaves
2 crushed green cardamom pods
*This AI-generated recipe may contain inaccuracies.