Some of my friends had asked for the recipe to make Thekuas/Khajoors (a sort of Indian home-made cookies) 🙂 Just scribbled some quick notes below. Hope it helps 🙂 Special thanks to my mom and sis for helping me out with this! Enjoy !!
#600gm wheat flour
#600gm powdered sugar (add or reduce as per taste)
#250gm refined oil (for the dough)
#more refined oil- enough for deep frying the thekua
#4 tbsp safed til (white Sesame seeds)
#4 tbsp saunf – badi or chhoti, any (Fennel seeds)
#3 tbsp magaj (kharbooze ke beej) – (dried Melon seeds)
# (Optional) Around 4 tbsp (100-150gm) of crushed dry fruits – baadaam, kaaju (Almonds, Cashews)
1. Mix all the dry ingredients together in a bowl
2. Mix refined oil (kept for the dough) in the dry mixture
3. Prepare a relatively dry/hard dough by gradually adding very small amounts of water and mixing well. The final dough should feel somewhat like the dough used for making Namakpaara/Matthri. (Adding more water will tend to make the dough soggy, since the sugar content also adds to the moisture. Hence, be mindful about not adding more water than what is required.)
4. Pick small portions of the dough in your hands and press them gently to give shape as desired or as illustrated in the pictures. (Try not to leave the dough unused for long, fry it soon after it gets prepared. If we leave this for a long time, the dough might start becoming soggy esp due to all the sugar content)
5. Now deep fry the thekuas in hot refined oil, stroking (if needed) gently so as to avoid breaking the thekua. DO NOT fry more than 4-5 pieces at once. The oil should be very hot when you put these pieces for frying, otherwise the thekuas will tend to break. Cook on a high flame. In case the thekuas still tend to break, add 1-2 tbsp of maida to the dough and mix well. Use gentle hands when stroking/flipping the thekua pieces while being fried.
6. As the thekuas appear cooked and the surface becomes light brown in color, take them out of the oil and spread on sheets of clean newspaper to soak the oil out
7. Leave the thekuas on the newspaper for air-cooling for a while, so that they become firm and crisp at room temperature.
8. The thekuas are ready to be finished off or to be stored in air-tight containers! 🙂