Well, I could call myself Bihari ke naam par kalank as I never got these right in the last 7 years. Either the dough would have less of jaggery or the khoya filling would get stiff and therefore very difficult to handle. But this time I got the mix really well. So here I document them.
Thekua (recipe courtsey Nani- she gave the exact measure...and all of us scrambled to write it down, but frankly nothing beats experience in handling this)
1/2 kg wheat flour
1/4 kg palm jaggery
(Makes 45 small pieces)
Melt the jaggery in 200ml warm water (just enough for kneading the dough)
Filter the liquid jaggery.
Mix all ingredients and quickly knead them into a soft pliable dough.
Either roll them out and cut them into diamonds/ squares or just press them on a wooden mould which has floral/ tree like designs.
Deep fry them on low flame until they are golden/ dark brown in colour.
This is fairly simple - if you can make samosas, you will have no problem with teh dough.
Khoya- 400g (unsweetened please- not sweetened)
Sugar- for swetening- 6-7 table spoons
Dry fruits/ grated coconut etc.
roast the khoya until it starts leaving ghee and starts collapsing into a ball. Add dry fruits etc.
Wait till it gets cold and then mix the sugar. Rub it properly.
It will form a powder.
For the Outer shell
1/2 kg maida (flour)
50 g or more ghee
rub the flour and ghee together. take a pinch- it should bind together else add more ghee.
Knead the above into a stiff dough adding water.
Divide the dough into 28-30 balls.
Make a round and then add filling. Fold into a semicircle and bind the sides
Deep fry on medium-low flame.