Thekua is a common household sweet from Bihar. It’s pretty similar to the Rotana of Gadhwal and Pude of Uttar Pradesh. It’s made on every festive occasion like a wedding or a festival and just like any other traditional dish, it does not need too many ingredients and it is pretty simple to make. In Bihar, you get a simple mold to make designs on it but if you don’t have it, you can still make thekua.
|Preparation time||60 minutes|
|Servings||40 small pieces|
|Wheat flour||1.75 cup|
|Fennel seeds||1 tsp|
|Small cardamom||1/4 tsp|
|Dry coconut powder||3 tbsp|
|Vegetable oil||To fry|
- Mix flour, semolina, crushed fennel, ground cardamom and coconut powder. Now rub ghee in the mix.
- Mix sugar in 1/4 cup of water till it’s fully dissolved. You can even heat the water to mix it easily. Once the sugar dissolves, let the syrup cool down.
- Now slowly add the syrup in the flour mixture and make a tight dough. Don’t knead too much, just enough to bring together all the flour. Rest the dough covered for 10 minutes. Heat the oil for frying. You can also fry in ghee but I use oil.
- After 10 minutes, divide the dough in 4 equal parts and roll one part. Roll it about 1/4 cm thick.
- Now use a cookie cutter to cut it in any shape of your liking. Prick each piece so that they don’t puff up while frying. Do the same with rest of the dough.
- Now fry raw thekuas on medium heat. Once they are golden brown, take them out on a paper towel to get rid of the excess oil. Thekua is ready. After it cools down, you can store it in an airtight container for a few weeks.
- If you want, you can bake them at 350 degrees Fahrenheit for 12 minutes.