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Thekua: Indian Whole Wheat Coconut Cookies

First added: 2013-01-11; Last edited: 2013-01-27

Anjana's "Thekua" (2013-01-09).

Author: Anjana Maheshwari (OISS-ISPY).

Recipe source (eg. grandma)	Mother
Memory (eg. Yale connection)	Prepared primarily in the Bihar state of India
Number of servings (or "units")	30-32
Preparation time (steps & total) 25-30 minutes
Most expensive ingredient ($$$)	Indian ghee

2 cups	Whole Wheat Flour
1 cup	All Purpose Flour
1 cup	Semolina
1 cup	Sugar
1 cup	Melted Clarified Butter(Indian Ghee) or Unsalted butter melted
1-2 tsp	Fennel Seeds
About 1/2 - 1/3 cup	Grated Coconut
Milk (Just to bind the dough)

1. Mix all the dry ingrdients in a bowl.
2. Add Ghee(clarified butter or melted unsalted butter) to roughly form dough
3. Add the milk in 2-3 tsp of quantity, just enough to bind the dough into a soft ball which can be rolled using rolling pin
4. Divide the dough into 3-4 smaller balls(Notice that the dough will not be very smooth and it will be very easy to break it.. This is the consistency we want)
5. Now roll each ball using rolling pin into flat round bread(thick as you want your cookies to be)
6. Using a cookie cutter cut out the cookies out of the bread
7. Same procedure to be followed for other balls
8. Place the cookies on a greased and floured cookie sheet and bake in a preheated oven at 350F
9. You may have to turn the cookie sheet and flip the cookies in between after about 10-12 minutes
10. It takes in total about 15-20 minutes to bake


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