To make thekua, first take a cup of water in a pan and add jaggery in it, melt the jaggery while stirring on low flame on the gas, when the jaggery dissolves completely, filter it and keep it aside to cool.

Now take wheat flour in a big plate, then add fennel, cardamom powder and grated coconut to it. Now add ghee to it and mix well with hands so that the flour gets mixed well in the flour. Moin alone makes thekua crisp and tasty.

After this, add the cooled jaggery solution little by little and knead the dough. Keep in mind that the dough should neither be too soft nor too hard, cover it and keep it for 10 to 15 minutes so that the dough sets properly.

Now make small balls from the dough, roll each ball a little thick with your hands or press it to make a round shape. If you want, you can make a design on it using a fork, spoon or mold to make it look more beautiful.

Now heat oil or ghee in the pan, when the oil becomes medium hot, add thekua one by one, keep the gas on low and fry the thekua till it becomes golden and crisp from both the sides. Keep in mind that the flame should not be high, otherwise thekua will be cooked from outside and will remain raw from inside.

Lastly, take out the fried thekua on a tissue paper or cotton cloth to remove excess oil, then when it cools down, it can be filled in an airtight container and stored for several days.