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Thekua is a famous Bihari Cookie prepared with whole wheat flour, coconut and jaggery,
Recipe type: Cookie
Cuisine: Indian
Serves: 30 Thekua
  • Whole Wheat Flour / Atta: 2 cups (300 g)
  • Jaggery / Gur: 1 cup (150 g)
  • Desiccated Coconut: 1 Cup
  • Green Cardamom: 8-10
  • Clarified Butter / Ghee: 2 tbsp.
  • Cashew Nut and Almond: 25 g (optional)
  • Refined Vegetable Oil: for Deep Frying
  1. Make a powder of the green cardamoms and keep it aside.
  2. Chop cashew nuts and almonds, however, this step is optional. If you don't want to add dry fruits then just skip it.
  3. I love the crunchiness of dry fruits and moreover, I have a good stock of dry fruits after
  4. Diwali so I just have utilized them to make thekua.
  5. aligncenter size-full" title="Thekua1" />
  6. Take Jaggery along with ½ cup of water in a pan and heat it to melt the Jaggery to prepare Jaggery water. We don't need thick syrup for this.
  7. Mix 1 tbsp. of Ghee in the hot Jaggery water and give the water a stand of 5-7 minutes.
  8. Now take Wheat flour along with the desiccated coconut, powdered cardamom and chopped dry fruits in a bowl and add little Jaggery water and start kneading it.
  9. Prepare a tight dough using entire Jaggery water. If required add little more wheat flour to make the dough perfect.
  10. Keep the dough a rest of 5 minutes.
  11. Divide the dough into 20 equal portions of a size of little smaller than ping pong balls.
  12. Using a mold shape the Thekua. If not available with a Thekua mold, use a fork to decorate.
  13. Take one wheat ball and place it over the mold.
  14. Press it little on the upper surface of the mold to get a decorated yet flattened small disk. If you don’t want to decorate it, then just flattened a wheat ball with the help of your hands.
  15. Make rest of the cookies following the same process.
  16. Now heat sufficient oil along with 1 tbsp. of Ghee in a wok for deep frying.
  17. Start frying Thekua in a batch of 3-4 depending on the radius of the pan in low flame till they turn golden brown in color and thoroughly cooked from inside. Don’t fry Khajur in high flame.
  18. Prepare rest of the Thekua and place those on a paper towel to absorb excess oil.
  19. Thekua can be stored in an Air tight container.
Recipe by Debjanir Rannaghar at