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5 from 283 votes

thekua recipe | khajur recipe | bihari khasta thekua recipe

easy thekua recipe | khajur recipe | bihari khasta thekua recipe
Course Snack
Cuisine bihari
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 14 pieces


  • cup wheat flour / atta
  • 2 tbsp rava / semolina / suji fine
  • 1 tsp fennel / saunf
  • ½ tsp cardamom powder / elachi powder
  • 3 tbsp dry coconut grated
  • 3 tbsp ghee / clarified butter
  • ½ cup sugar
  • ½ cup water
  • oil / ghee for frying


  • firstly, in a large mixing bowl take 1¾ cup wheat flour and 2 tbsp rava.
  • also add 1 tsp fennel, ½ tsp cardamom powder, 3 tbsp dry coconut and mix well.
  • further, add 3 tbsp ghee. crumble and mix well making sure the dough holds shape.
  • now prepare sugar water by heating ½ cup sugar in ½ cup water.
  • stir well until the sugar dissolves completely. do not boil to attain any sugar syrup consistency.
  • cool the usgar water completely, and pour over flour as required.
  • knead to smooth and tight dough adding sugar water as required.
  • pinch a small ball sized dough and roll to cylindrical shape.
  • now shape to a triangle and mark leaves using a toothpick or skewer.
  • deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12 minutes.
  • flip over gently as they will be very soft.
  • fry for 15 minutes or until both sides turns golden brown.
  • drain off and cool completely. thekua will be soft when hot, it turns crisp once cooled completely.
  • finally, enjoy thekua with a hot cup of tea.