Entree: India – Bihar & Jharkhand – ठेकुआ ➤ Thekua (Crisp deep-fried spiced whole-wheat cookies sweetened with jaggery)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2 cups (240 g) whole wheat flour (atta)
- 3/4 cup (150 g) grated jaggery (or 3/4 cup (150 g) jaggery powder)
- 3 tbsp (45 ml) ghee, melted
- 1/2 tsp (1 g) fennel seeds, lightly crushed
- 1/2 tsp (1 g) ground cardamom
- Pinch of salt
- 3–4 tbsp (45–60 ml) water or milk, as needed to bind the dough
- 2 cups (480 ml) vegetable oil for deep frying (amount as needed)
- Optional: 2 tbsp (18 g) sesame seeds for coating

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat jaggery with 1–2 tbsp (15–30 ml) water in a small pan on low heat until it melts and forms a thick syrup. Strain if needed to remove impurities and cool slightly. Alternatively, use grated jaggery mixed directly into flour if syrup is not preferred.
2. In a mixing bowl combine whole wheat flour (8 1/2 oz (240 g)), crushed fennel, cardamom, and a pinch of salt. Add melted ghee and rub into the flour until the mixture resembles coarse crumbs.
3. Pour the warm jaggery syrup into the flour mixture and mix to form a stiff dough, adding 3–4 tbsp (45–60 ml) water or milk only if required. The dough should be firm, not sticky. Rest 10 minutes.
4. Divide dough into walnut-sized portions. Flatten each portion with your palm or press with a thekua mold or cookie cutter to form discs about 1/4 inch (6 mm) thick. If using sesame, press seeds onto the surface.
5. Heat oil in a deep skillet over medium-low heat. Test oil by dropping a small piece of dough—temperature should be moderate so the thekua cooks through without burning.
6. Fry the thekua in batches until deep golden brown and crisp on both sides, turning once, about 4–6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Cool completely; the thekua will become crisper as they cool. Store in an airtight container at room temperature for several days.

1. Heat jaggery with 1–2 tbsp (15–30 ml) water in a small pan on low heat until it melts and forms a thick syrup. Strain if needed to remove impurities and cool slightly. Alternatively, use grated jaggery mixed directly into flour if syrup is not preferred.
2. In a mixing bowl combine whole wheat flour (240 g), crushed fennel, cardamom, and a pinch of salt. Add melted ghee and rub into the flour until the mixture resembles coarse crumbs.
3. Pour the warm jaggery syrup into the flour mixture and mix to form a stiff dough, adding 3–4 tbsp (45–60 ml) water or milk only if required. The dough should be firm, not sticky. Rest 10 minutes.
4. Divide dough into walnut-sized portions. Flatten each portion with your palm or press with a thekua mold or cookie cutter to form discs about 1/4 inch (6 mm) thick. If using sesame, press seeds onto the surface.
5. Heat oil in a deep skillet over medium-low heat. Test oil by dropping a small piece of dough—temperature should be moderate so the thekua cooks through without burning.
6. Fry the thekua in batches until deep golden brown and crisp on both sides, turning once, about 4–6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Cool completely; the thekua will become crisper as they cool. Store in an airtight container at room temperature for several days.