How do you make 'Thekua', the traditional Bihari cookie, so it's hard and crunchy but not tooth-breaking?

Question

How do you make 'Thekua', the traditional Bihari cookie? Learn how to get it hard and crunchy without being tooth-breaking.

Answer 1

To make hard and crunchy Thekua that isn't tooth-breaking, ensure the dough is firm and dry, use the right ratio of ingredients, and bake at a low temperature for a longer duration.

Detailed Explanation:

Making perfect Thekua requires careful attention to detail. The key is achieving the right balance of ingredients and baking conditions. Here's a step-by-step guide:

1. Ingredients Ratio: Use a ratio of approximately 2 parts whole wheat flour (atta) to 1 part sugar (or jaggery) to 1 part ghee (clarified butter). Adjust slightly based on the flour's moisture content. Too much ghee will make the Thekua softer.
2. Dough Preparation: Melt the ghee slightly and mix it thoroughly with the flour and sugar (or jaggery). Add a pinch of cardamom powder for flavor. The dough should be firm and crumbly, not sticky. If it's too dry, add a tablespoon of milk or water at a time until it just comes together. Knead very lightly. Over-kneading will develop gluten and make the Thekua tough.
3. Resting the Dough: Let the dough rest for at least 30 minutes. This allows the ghee to solidify slightly and the flavors to meld.
4. Shaping the Thekua: Divide the dough into small, equal-sized portions. You can use a Thekua mold or simply shape them by hand into thick, round discs. Press a design onto the surface using a fork or the mold.
5. Baking: Preheat your oven to a low temperature, around 250°F (120°C). Place the Thekua on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until they are golden brown and hard. The low temperature and long baking time ensure they dry out completely without burning.
6. Cooling: Let the Thekua cool completely on a wire rack. They will harden further as they cool.

Pro Tip:

If you're using jaggery, grate it finely before adding it to the flour. This ensures it mixes evenly and prevents lumps that can make the Thekua unevenly hard. Also, store the cooled Thekua in an airtight container to maintain their crispness.