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Thekua or Khajoor Recipe
|Whole wheat flour||400 Gram (aatta)|
|Chopped coconut||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs) (gur)|
|Green cardamom||5 , mashed (peeled)|
|Ghee/Vegetable oil||200 Milliliter (for deep frying)|
Calories 523 Calories from Fat 73
% Daily Value*
Total Fat 8 g13.1%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 10.7 mg
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
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.