Thekua

In a small saucepan, combine Jaggery and Water. Heat over medium flame, stirring until the Jaggery completely dissolves. Do not boil or thicken. Remove from heat and let the jaggery syrup cool to lukewarm.

In a large mixing bowl, combine Atta flour, Semolina, Fennel seeds, Green cardamom powder, Desiccated coconut, and Salt. Mix well.

Add 100 grams of Ghee to the dry ingredients. Using your fingertips, rub the Ghee into the flour mixture until it resembles coarse crumbs and is well incorporated. This step is called 'moyan' and ensures a crisp texture.