1. Add jaggery to water, heat and dissolve.
2. Take off fire, allow to cool.
3. Take flour in a large bowl.
4. Sprinkle coconut, cardamom, dates.
5. Add jaggery water, knead into a stiff dough.
6. Divide dough into 5 portions.
7. Shape each into a long inch wide cylinder.
8. Smoothen by rolling it on a work surface.
9. Cut each cylinder into 1” thick slices.
10. Now shape each slice into slightly flattened oblong pieces.
11. Heat ghee, allow to get smoky, let in a few thekua at a time.
12. Deep fry over slow heat, till light golden and crisp.
13. Drain, allow to cool on a mesh, before storing in airtight containers.

Making time: 45 minutes
Makes: 30-35 thekua
Shelflife: 2-3 weeks