Thekua Or Khajoor
|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)|
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.