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500 gm - atta (whole wheat flour)
2 tbsp - coconut (chopped)
300 gm - jaggery (gur)
4 - green cardamom (peeled and mashed)
ghee (or vegetable oil)
1.5 cup - water
How to Make Thekua
Mix jaggery, water, and green cardamom into a watery solution.
Mix 4 tbsps ghee, jaggery syrup prepared above and coconut to atta and make dough of it (like you would for making chapattis). Use only as much jaggery syrup as required in making dough for chapattis.
Take a lump of dough (the size as that for making chapattis), press it flat on your palm like a peda, then press it against a saancha for making khajoor.
After the khajoor has acquired the imprint from the saancha, deep fry in ghee till reddish brown.
Drain and serve when completely cooled.
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