Thekua (Tikkua) — Traditional Sweet
Crisp outside, soft within — made with wheat flour, jaggery, ghee, fennel & cardamom. Perfect for Sandhya Arghya offerings.
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Ingredients
- 2 cups whole wheat flour (atta)
- ¾ cup jaggery (gur) or sugar
- ½ cup water (to dissolve jaggery)
- 3–4 tbsp ghee (for dough)
- 2 tbsp grated coconut (optional)
- 1 tsp fennel seeds (saunf)
- ½ tsp cardamom powder
- Oil or ghee — for deep frying
Note: Keep dough slightly stiff for crisp Thekua. Adjust jaggery to taste.
Method
- Melt jaggery: Warm jaggery with water until dissolved. Cool and strain.
- Make dough: Mix flour, coconut, fennel & cardamom. Add syrup gradually, then ghee. Knead firm.
- Shape: Roll small balls; flatten by hand or press in a carved mould (sanchha).
- Fry: Heat oil/ghee on medium flame. Fry 3–4 at a time until golden brown.
- Cool & store: Cool fully; store airtight container up to 10 days.
Pro Tips
- Use medium flame so the center cooks through.
- Add a spoon of semolina (sooji) for extra crunch.
- For lighter color, use sugar syrup; for rich flavor, use jaggery.