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Khatua (Khajoor+Thekua)*

Contributed by:
Radha Prasad
Radha Prasad, Housewife



Maida - 3 cups
Ghee - 1 cup
Sugar - 1 cup (can be altered as per taste)
Milk - 1/2 cup
Fennel seeds (saunf) - 2 tbsps
Dessicated coconut - 1 cup
Green cardamom powder - 1 tsp
Vegetable oil (for frying) - 2 cups

Method of Preparation

1. Warm up the milk in a saucepan.
2. Remove from heat and add sugar to it. Allow the sugar to dissolve in the milk.
3. Mix maida and ghee thoroughly, in a separate bowl.
4. Add dessicated coconut, fennel seeds and cardamom powder. Mix well.
5. Sprinkle sweetened milk to the maida mixture, little amount at a time, and keep mixing.
    Knead to get a hard dough (the dough should crumble if rubbed between fingers).
6. Take small portions of the dough and press between palms to make pedas. If you have a
    Thekua mould**, the dough can be pressed onto it, to get desired design(s).
7. Heat oil in a kadai.
8. Fry the Khatuas on a low flame, flipping them intermittently, till golden brown.
9. Allow the Khatuas to cool to room temperature and serve as a snack.

Notes & Tips

*The name "Khatua" is not a standard, but a combination of "Khajoor" and "Thekua". In Bihar, "Khajoor" is generally made with maida and sugar, while "Thekua" is traditionally made with wheat flour (aata) and jaggery (gud). My children used to call this preparation "Khatua" as they were generally confused between "Khajoor" and "Thekua".

**Thekua mould (saancha) is a wooden block. Beautiful patterns are engraved on its surface so that when you press the Thekua dough onto it, the imprint of the pattern on the saancha is transferred over the surface of Thekua.