Thekua
Thekua is a popular traditional sweet in Nepal, especially among the Maithili and Tharu communities in the southern plains (Terai region). It’s a type of deep-fried cookie made mainly from whole wheat flour, jaggery (or sugar), and ghee or oil, sometimes flavored with cardamom and coconut.
30min
Easy
Not spicy
Ingredients
For how many kilos?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Directions
In a bowl, mix the wheat flour, the salt, the fennel seeds, the grated coconut and the green cardamom powder.
Melt the butter or ghee. Then add it to the dry ingredients and mix well with a spoon. You should get a consistency similar to breadcrumbs.
Chop the jaggery.
Put water in a pan, along with the chopped jaggery and heat until the jaggery melts (low-medium heat).
Add a few tablespoons of hot jaggery to the flour. Mix well with a spoon. Continue until all the jaggery solution has been added. Do not overwork the dough. If it is sticky, add a little flour and mix. If it is dry or crumbly, add a little water and mix into the dough.
Cover with a lid or cotton paper towel and let stand for 15 minutes.
Form small balls of dough of the desired size. Flatten them by hand.
Heat the oil in a wok . Check that a small piece of dough is well soaked in the oil. If it gradually rises to the surface, the oil is hot.
Reduce the heat and fry the thekua . When one side is golden brown, gently turn it over and fry the other side. Fry until crisp and golden brown.
Once ready, place them on absorbent paper to drain.
Ready! Enjoy! Serve thekua as a teatime snack with masala tea or butter tea.
Other similar meals