Sattu Sharbat with Thekua

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.75 cup Jaggery (Grated or powdered)
• 4 tbsp Ghee (Melted, for the dough)
• 1 tbsp Fennel Seeds
• 0.5 tsp Cardamom Powder
• 2 tbsp Desiccated Coconut (Optional, for extra texture and flavor)
• 0.5 cup Water (For dissolving the jaggery)
• 2 cup Oil (For deep frying)

Instructions

1. 1

   Prepare the Jaggery Syrup

   • In a small saucepan, combine the grated jaggery and 1/2 cup of water.
   • Heat over a low flame, stirring continuously until the jaggery dissolves completely. Do not bring it to a boil.
   • Once dissolved, turn off the heat. Strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Set aside to cool down to lukewarm.
2. 2

   Prepare the Flour Mixture

   • In a large mixing bowl (parat), combine the atta, fennel seeds, cardamom powder, and desiccated coconut (if using). Mix well.
   • Pour the melted ghee over the flour mixture.
   • Using your fingertips, rub the ghee into the flour for 2-3 minutes. The mixture should resemble coarse breadcrumbs and hold its shape when pressed in your fist. This step, called 'moyan', is crucial for a crispy texture.
3. 3

   Knead the Stiff Dough

   • Gradually add the lukewarm jaggery syrup to the flour mixture, a little at a time.
   • Combine the ingredients to form a very stiff, tight, and slightly crumbly dough. Do not knead it like a chapati dough; just gather it together until it holds its shape.
4. 4

   Shape the Thekua

   • Pinch off small, lemon-sized portions from the dough and roll them between your palms to form smooth balls.
   • Flatten each ball slightly into a thick disc, about 1/2 inch thick.
   • To create a traditional pattern, press the disc firmly onto a Thekua mold (saancha). If you don't have a mold, you can use the back of a fork, a grater, or a bamboo skewer to create a design.
5. 5

   Deep Fry the Thekua

   • Heat oil in a kadai or deep pan over a low to medium-low flame. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
   • Carefully slide 3-4 shaped Thekuas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a consistent low flame for about 6-8 minutes on the first side, until it turns golden brown.
   • Gently flip and fry for another 5-7 minutes on the other side until deep golden brown and cooked through. Low and slow frying is key to a crispy, evenly cooked Thekua.
6. 6

   Cool and Store

   • Once perfectly fried, use a slotted spoon to remove the Thekuas from the oil, letting excess oil drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to cool completely. They will become crispier as they cool.
   • Store in an airtight container at room temperature. They stay fresh for up to 2-3 weeks.