Thekua: Nepalese Fried Cookies

INGREDIENTS

• ¼ cup jaggery 
• 1 cup whole wheat flour 
• 2 tablespoons semolina (rawa) 
• 2 tablespoons ghee 
• 1 tablespoon desiccated coconut 
• 1 teaspoon cardamom powder 
• ½ teaspoon fennel seeds (saunf) 
• Pinch of salt 
• Water as needed 
• Oil for frying 

METHOD 

• Place the jaggery in a small pan and add just enough water to cover it. 
• Cook it on a low flame till the jaggery is completely melted (do not overcook). 
• Let it cool. 
• In a bowl, take all the other ingredients and mix them well till the ghee is blended completely with the flour. 
• Slowly add the jaggery-water 1 spoon at a time and knead it into a tight dough. 
• Grease your palms with ghee and make small balls, flatten them and shape them as you like. 
• Make designs with a fork or cookie stamps. 
• Add oil to a kadhai and heat it. Once it is well heated, lower the flame and add the thekuas in small batches. 
• To make them crispy, make sure to fry them on a low to medium heat till they turn golden brown. You can also bake or air-fry the thekuas. 
• Let them cool down before serving.