Thekua with jaggery
Preparation Time
16 minutes
Cooking Time
51 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 24
Key Ingredients
- Jaggery powder
About This Recipe
Thekua, or gur thekua, is a wheat biscuit fried in ghee, sweetened with jaggery and seasoned with fennel and cardamom. A desi ghee gud thekua is built on three things: atta, gur and ghee. The dough takes melted jaggery and a good rub of ghee, and the biscuits fry low and slow rather than fast.
Dough texture decides everything. The dough must be stiff: a soft dough drinks the frying ghee and turns soggy, while a stiff one stays crisp through the fry. Rub the ghee into the flour before the syrup goes in, because that is what makes the biscuit crumbly inside its crisp shell. Fry the jaggery-sweetened biscuits in batches on low heat and turn them once or twice, so the colour comes slowly and evenly.
A desi ghee thekua made this way is a dry, crisp biscuit that keeps for weeks in an airtight tin and travels well. Two dozen come out of this batch, but they disappear faster than that.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat flour (atta) — 2 cups
- Jaggery powder — 150 g
- Ghee (4 tbsp in the dough, 2 tbsp absorbed while frying) — 6 tbsp
- Water (4 tbsp for the syrup, 1 tbsp for the dough) — 5 tbsp
- Fennel seeds (saunf) — 1 tsp
- Cardamom Powder — 1/2 tsp
Frying
- Ghee, for frying — 220 g
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Serving Suggestions
Eat thekuas with a glass of milk, a cup of tea, or straight from the tin as an afternoon biscuit. They pack well for journeys and picnics. Crushed over a bowl of curd, they double as a dessert. More jaggery snacks and sweets are in the jaggery recipes roundup.
Tips for Cooking Thekua with jaggery
Rub the ghee into the flour until it looks crumbly before any liquid goes in; this makes the biscuit short rather than hard. Knead the dough stiff and keep it that way. Fry on low heat the whole time and lift the thekuas when they are deep golden, not brown. Cool them fully on kitchen paper before the tin, or the trapped steam softens the batch.
Chef’s Note
One thekua comes to about 88 kcal with 1.2 g of protein and 1.1 g of fibre, and 3.9 g of fat. The count includes 2 tablespoons of the frying ghee as absorbed into the batch, about what low, slow frying takes; the rest stays in the kadhai.
Per serving (approx.): 88 kcal, protein 1.2 g, carbs 12 g, fat 3.9 g, fibre 1.1 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 26, 2026
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