Recipe by
Total Time:
12.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • For Filling:
  • 1/2 cup - jaggery
  • 3/4 cup - water
  • 1 cup - rava (semolina)
  • 1/2 tsp - cardamom
  • 10-12 - saffron strands
  • 1/2 cup - desiccated coconut, grated
  • Ghee for shallow frying
  • For Dough:
  • 2 cups - fine wheat flour
  • 1 tbsp - ghee
  • Water

How to Make Telcha

  • Heat jaggery and water together.
  • When fully dissolved and comes to a boil, keep aside.
  • Roast rava gradually in heavy bottom pan, till aroma exudes.
  • Keep aside to cool.
  • Strain jaggery syrup carefully, leaving any muck behind.
  • Add rava, mix, cover and keep aside overnight.
  • The rava will have plumped considerably.
  • Add coconut, cardamom, saffron, mix well.
  • For dough:
  • Mix flour and ghee.
  • Add water, knead to a soft pliable dough.
  • Cover and keep aside till required.
  • To proceed:
  • Take a ping-pong ball sized portion of dough.
  • Roll out to 3 inch width.
  • Place a heaped tsp of filling in centre of round.
  • Bring edges together, sealing mixture in side a ball.
  • Dust with dry flour, carefully roll to 5 inch diameter.
  • Shallow fry on hot skillet. Roast to a crisp golden and serve hot.