2 cups wheat flour
1 cup jaggery or sugar
4 tablespoons ghee
Ghee for frying
1 teaspoon fennel seeds
1 teaspoon cardamom powder
1 cup water (for dissolving jaggery)
Heat water and add grated jaggery. Stir to melt and dissolve jaggery and remove once dissolved.
Combine flour, fennel seeds, cardamom powder, and grated coconut. Add ghee and rub the mixture well.
Slowly ass jaggery syrup and stir to make firm dough.
Make small dough balls, flatten to discs slightly and create patterns with fork, spoon or molds.
Fry the thekua in hot ghee or oil and cook until golden brown. Serve right away or store in air-tight containers.