Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bihari khasta khajur/thekua. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Khasta Thekua or Khajur or Thikari is a Popolar dry sweet dish in Bihar, Jharkhand and eastern Uttar Pradesh. Thekua is prepared in Chhat puja, Teej and. Khasta Thekua or Khajur is a Popular dry sweet dish of Bihar, Jharkhand and eastern Uttar Pradesh.
Bihari Khasta Khajur/Thekua is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Bihari Khasta Khajur/Thekua is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have bihari khasta khajur/thekua using 9 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Bihari Khasta Khajur/Thekua:
- Get 2 cups/250 grams whole wheat flour
- Prepare 2 tbsp rava/suji fine
- Prepare 3/4 cup/150 grams jaggery/sugar
- Prepare 3 tbsp ghee
- Make ready 1/4 tsp dry coconut grated
- Take 1 tsp fennel/saunf coarsely grounded
- Take 1/2 tsp cardamom/elaichi powder
- Prepare 3/4 cup water
- Make ready as required Oil/ghee for frying
Chhath Puja is not done without it. Khajur Recipe Ingredients [Suji Ka Thekua]. Maida Khasta Recipe: Sweet, crispy, crunchy Thekua is a traditional recipe of Bihar and. Known as thekua or khajur, it is a deep fried biscuit made from all purpose flour.
Steps to make Bihari Khasta Khajur/Thekua:
- To start with melt grated jaggery I water. Put water in a pan and heat the water. Add grated jaggery in water and allow it to melt completely.
- If you are using sugar allow it to melt completely similarly.
- Remove from heat and allow it to cool down completely.
- In a big bowl add wheat flour, rava, grated dry coconut, grounded fennel seeds and cardamom powder.
- Now mix the ingredients with your palms. Add lukewarm melted ghee and mix well.
- Rub the flour between your palms. Texture of flour must be like a bread crumbs
- Now add jaggery/sugar water gradually and knead into firm dough Dough must not be too soft. Rest for dough for 10 minutes.
- After 10 minutes, now make lemon sized balls. Apply some ghee on palms. Now shape the dough into round balls.
- And roll to cylindrical shape. Now shape to a triangle and mark leaves using a toothpick or skewer.
- Deep fry in hot oil/ghee by dropping gently. Or preheat and bake at 180 degree for 12 minutes.
- Flip over gently as they will be very soft. Fry for 15 minutes or untill both sides turns golden brown.
- Drain off and cool completely.
- Thekua will be soft when hot it turns crisp once cooled completely.
- Finally enjoy thekua a hot cup of tea. Thekua can be stored for 5-7 days in airtight container.
Usually a mould known as saancha is used to make some designs on the biscuits. Thekua was so flaky and crisp. A quintessential Bihari item mostly ated during festival like Chhath, Saraswati Puja and other festivals. Now shape each slice into slightly flattened oblong pieces with hand. (This is called khajur and when made in small round by belan in mini puri shape, it is called thekua.) Also known as khamoni recipe, khajur recipe. l like Thekua very much…. Thanks for this yummy recipe ????
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