Date Palm Jaggery (Patali or Khejur Gur) Thekua By Aparna Bose

 

 

Aparna Bose is a home cook and also the Proprietor of Gograshe – a food catering organization. Apart from her elegant persona, her pen can weave elegant verses too. Doting mother of two sons — a human and a furry one.

 

 

Ingredients:

For the chashni (syrup):

• Date palm jaggery (paste or grated) – ¾ cup (You may also try with Grated Jaggery or bheli gur)
• Water- ½ cup

For the dough:

1. 2 ½ cups atta (wheat flour) or maida (white flour) or 50-50
2. Ghee -2tbsp
3. 5 or 6 cardamom pods, seeds taken out and powdered.
4. Fennel seeds- half teaspoon (optional)
5. Oil – 50ml to mix with the dough
6. Suji (Semolina) – 1 tbsp
7. Grated coconut (optional) – 4 tbsp
6. Oil or ghee for frying

 

METHOD:

• Make chashni or syrup by boiling the jaggery in water till it melts completely. Add 2 tbsp ghee to it, stir and leave aside to cool.
• Make a dough by adding 50 ml oil to the flour , mix till you get a crumb like consistency. Add the cardamom powder & fennel seeds , Suji, coconut, and mix.
• Add the cooled chashni, little at a time while kneading the dough. Dough should not be very soft. You might not need the whole of the chashni.
• It should only come together. You should be able to hold it firmly in the palm. Rest the dough for 15 minutes by covering the bowl.
• After 15 minutes knead again. Add little sugar granules if you wish .Gives a nice crunch to the thekuas.
• Heat oil/ghee in a kadhai. Using your palm & fingers make small balls out of the dough & press it between the palms to flatten.
• Press against a thekua mould to get a pattern on the surface and fry them in the medium hot oil to cook till done.