Baked Whole Wheat and Coconut Cookies (Thekua)

Thekua are generally made as prasad (devotional offering) for Chhat Puja. Flavored with coconut, fennel and cardamom, these rustic and eggless Indian cookies are only mildly sweet. Traditionally, they are deep fried. Mine are slightly lower in calories because they are baked (because these are not slow fried in oil, I have added some cornflour and baking powder to the dough to make them softer). These cookies are not only easy to make, they are also a delicious accompaniment to chai.

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Recipe

Baked WHole wheat and coconut cookies 

(Makes about 30 cookies)

Ingredients

2 cups (250 gms) whole wheat flour (atta)
2 tsp cornflour 
1 tsp baking powder 
Pinch of salt 
1/2 cup (50 gms) grated coconut 
1 heaped tsp fennel seeds (saunf), coarsely pounded 
1 level tsp powdered green cardamom (elaichi)
3/4 cup (150 gms) powdered jaggery/brown sugar
6 tbsp hot water 
7 tbsp (100 gms) semi-solid ghee (more for brushing)

Method

In a large bowl, whisk together the whole wheat flour, cornflour, baking powder and salt. Add the grated coconut, fennel seeds and ground cardamom and stir well to incorporate. Add the ghee and rub it in lightly with your fingertips until the mixture resembles bread crumbs. 

In another bowl, mix the powdered jaggery with the hot water. Stir until the jaggery dissolves, then strain to remove any impurities. Add the strained syrup into the dry ingredients and use your hands to form a soft dough. Do not over mix. 

Cover and refrigerate the dough for 20 minutes. Meanwhile, preheat your oven to 180°C. Line a baking pan with a Silpat or parchment paper and keep it ready. 

After the dough has rested, break off about 30 equal-sized portions and roll them into balls. Use a greased thekua mold or the bottom of a patterned glass to press them flat (about 4” wide and 1/8” thick). Alternately, you can flatten the cookies between your palms and use a fork or toothpick to make patterns on the surface if you like. Place the cookies 2” apart on the lined baking tray.

Bake for 16-18 minutes (rotating the tray midway through baking) or until the cookies turn golden brown. Remove the baking tray from the oven and leave the cookies on it for two minutes. Brush the cookies with some melted ghee and transfer to a wire rack to cool completely. 

Store the baked thekua in an airtight container for a week to ten days.