Thekua or Khajoor Recipe
Popularly known as Khajoor, Thekua is popular homemade dessert from Bihar and Jharkhand. Thekua is a sweet and crispy dessert prepared with whole wheat flour, sugar and chopped coconuts. Thekua is ideal dessert to carry with during long journeys as it can be stored for few days. Try this
Ingredients
| Whole wheat flour | 400 Gram (aatta) | |
| Chopped coconut | 3 Tablespoon | |
| Water | 1 1⁄2 Cup (24 tbs) (gur) | |
| Jaggery | 250 Gram | |
| Green cardamom | 5 , mashed (peeled) | |
| Ghee/Vegetable oil | 200 Milliliter (for deep frying) |
Nutrition Facts
Serving size
Calories 762 Calories from Fat 312
% Daily Value*
Total Fat 36 g55%
Saturated Fat 22.3 g111.5%
Trans Fat 0 g
Cholesterol 84.6 mg28.2%
Sodium 45.4 mg1.9%
Total Carbohydrates 108 g36.1%
Dietary Fiber 10.7 g42.8%
Sugars 45.5 g
Protein 12 g23.1%
Vitamin A 0.1% Vitamin C 0.67%
Calcium 7.6% Iron 23.3%
*Based on a 2000 Calorie diet
Directions
1.Mix jaggery, water, and green cardamom into a watery solution.
2.Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapaatis.
3.Use only as much jaggery syrup as required to make dough like the one for making chapaatis
4.Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor.
5.After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown.
6.Ghee is strained and khajoor kept aside.
7.Serve when completely cooled.
2.Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapaatis.
3.Use only as much jaggery syrup as required to make dough like the one for making chapaatis
4.Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor.
5.After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown.
6.Ghee is strained and khajoor kept aside.
7.Serve when completely cooled.
Comments
Comments: 3 |
Add a Comment
minaxi says :
I had always heard about it but never tried it,now as i am having the recipe sure i will
Posted on: 14 December 2007 - 9:24am
vikas kumar says :
I miss 'thekua'. Had it last when I was in Bihar during the festival season a few years ago.
A lot of my non-bihari class mates used to relish it when at the end of every vacation mom made some for me to take to school.
Thekua may seem easy to make but it takes some skill to ensure that it ends up 'khasta' or crispy.
Nice, timely post.
Posted on: 5 November 2007 - 8:23am
Chef
