Bihar x Scotland

Thekua shortbread

Name: Thekua shortbread
Total time: 55 min
Yield: 8 servings
Cuisine: Fusion
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3 tbsp rava (semolina); 1/2 cup soft ghee; 2/3 cup powdered jaggery; 3 tbsp desiccated coconut (unsweetened shredded coconut); 1 tsp lightly crushed fennel seeds; 1/2 tsp cardamom; a pinch salt; 2 tbsp as needed milk

Chhath's jaggery thekua baked like shortbread. Same crunch, no frying, a full tin.

55 minTime

5 gProtein each

mildSpice

The prasad of Chhath3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

326kcalsame

5 gproteinsame

4 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Rava (semolina)3 tbsp

Ghee½ cup, soft

Jaggery⅔ cup, powdered

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Fennel seeds1 tsp, lightly crushed

Cardamom½ tsp

Salta pinch

Milk2 tbsp, as needed

Method

5 steps

1Beat the soft ghee with the powdered jaggery for 3 minutes.
2Add the flour, rava, coconut, fennel, cardamom and salt. Mix to crumbs, then add milk a spoon at a time until the dough holds when pressed.
3Press into a lined 20 cm square tin, about 1.5 cm thick. Prick with a fork and score into 24 fingers, or press pieces into thekua moulds.
4Chill 15 minutes. Bake at 160°C for 30 to 35 minutes.
5Cut along the scores while warm and cool in the tin. Store airtight.

Serve it like this

Stack the fingers crosswise in a steel tin or on a plate lined with a banana leaf, next to cups of masala chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bihar x Scotland

Thekua shortbread

Chhath's jaggery thekua baked like shortbread. Same crunch, no frying, a full tin.

55 minTime

5 gProtein each

mildSpice

The prasad of Chhath3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

326kcalsame

5 gproteinsame

4 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Rava (semolina)3 tbsp

Ghee½ cup, soft

Jaggery⅔ cup, powdered

Desiccated coconut (unsweetened shredded coconut)3 tbsp

Fennel seeds1 tsp, lightly crushed

Cardamom½ tsp

Salta pinch

Milk2 tbsp, as needed

Method

5 steps

1Beat the soft ghee with the powdered jaggery for 3 minutes.
2Add the flour, rava, coconut, fennel, cardamom and salt. Mix to crumbs, then add milk a spoon at a time until the dough holds when pressed.
3Press into a lined 20 cm square tin, about 1.5 cm thick. Prick with a fork and score into 24 fingers, or press pieces into thekua moulds.
4Chill 15 minutes. Bake at 160°C for 30 to 35 minutes.
5Cut along the scores while warm and cool in the tin. Store airtight.

Serve it like this

Stack the fingers crosswise in a steel tin or on a plate lined with a banana leaf, next to cups of masala chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thekua shortbread

Make it your way

Ingredients

Method

Thekua shortbread

Make it your way

Ingredients

Method

Make it a meal