It’s been a while since I’ve had a request from one of my readers. This particular one was a happy coincidence as I had recently come across a new recipe for tewka. I must admit that I am not a big fan of this indian sweet; I cnt remember eating one in years but after I allowed myself to be convinced to sample the homemade version of a friend from the ISKCON community, I found myself asking for more and ended up taking the recipe home. If you happen to have any misgivings about tekwa as I did, I can guarantee that with this recipe you are gonna overlook all of them and will discover what you’ve been missing all along.
The original thekua is a traditional homemade cookie of northern India – Bihar, Jharkhand and eastern Uttar Pradesh. The dough is prepared from wheat flour, coconut powder, melted sugar and ghee and is deep fried till reddish brown in colour. It hardens on cooling, can be stored for weeks and its rich carbohydrate content makes it a popular sweet snack on long journeys.
Our mauritian tekwa however has nothing to do with its indian counterpart other than being deep-fried. Over here, they are more like large pooris, filled with a mixture of dholl and sweet spices, that puff up like pillows the moment you dip them in hot oil. They are the perfect thing to have with a steaming cup of tea on a dreary winter afternoon. We’ve been having quite low temperatures lately so I guess it’s gonna be on my to-make-soon list once more. Well, this one’s for you, Archana!
TEKWA
Ingredients:
2 cups all purpose flour
1 cup powdered milk
1 tsp baking soda
1/2 cup sugar
1 tbs butter or margarine
1/3 cup luke warm water
Yellow food colour
1/2 cup split peas/dholl gramme
1 tsp aniseed/gros anis
3 tbs dessicated coconut
Method:
- Sift flour into a large mixing bowl. Add milk, baking soda and half of the sugar. Combine thoroughly.
- Carefully rub in butter with fingertips until the mixture has a loose crumbly texture.
- Add a pinch of food colour to the water before gradually adding it to the dry ingredients.
- Mix well until everything comes together to form a soft, sticky ball of dough.
- You may need to add extra flour as you knead it into a smooth ball. Cover dough and set aside.
- Clean dholl against a white background to remove any impurities. Wash well and leave to soak for 30 minutes.
- Bring water to boil in a heavy pan. Lower heat to medium and add dholl to boiling water. Do not stir.
- Cook dholl until it is soft enough to be crushed between two fingers. Remove from heat and cool slightly.
- Drain cooked dholl well to extract maximum moisture. Using a moulin à légumes, grind into fine, loose crumbs. If you are used to making dal puri at home, you should be familiar with this. Or use a food processor if you cnt find anything close to a moulin.
- For the filling, carefully stir the remaining sugar, aniseed and coconut into the crushed dholl so that they are well combined.
- Divide dough into 10 equal sized portions, shape each into a cup shape before you start filling.
- Place 1 tablespoon of filling in each and pinch them closed. Keep on a lightly floured surface.
- Roll out into discs of about 10cm diameter. Be careful not to let the filling ooze when rolling.
- Heat oil in a shallow frying pan and deep fry tekwa in moderately hot oil until golden brown.
- Run a test batch first to know the approximate temperature at which tekwas will puff up.
- Drain well on absorbent paper and serve hot with a fresh cup of tea. Makes 10.
44 comments
Comments feed for this article
August 6, 2011 at 6:51 am
Bites Of Sweet And Spice
Hi Prerrna! 🙂 I will try this soon! Seems like lots of hard work but the end result is definitely worth it.
August 6, 2011 at 11:29 am
carine
i like tekwa! Used to eat this in mru last time. My mum would buy and bring back home for us.
September 13, 2011 at 10:50 pm
reena
thank u so much for the recipe!!!! i tried it yesterday n it was a great success!!! every1 liked it with tea…1 of my fav snack i used to buy at the markets back home 🙂
July 10, 2012 at 7:49 am
Disha
Im gonna try that this week and rate it 🙂
July 10, 2012 at 7:59 am
Disha
OMG, I so love ISKCON’s tweka, Im hoping this is the one!
July 10, 2012 at 12:58 pm
prerrnamirchi
hi disha, i sincerely hope that it’s what u’ve been looking for and do lemme know how the recipe works out for you! tcare
September 1, 2012 at 5:40 am
Ishhh
Hmmm seems yummy gna try lets hope my try giv a best result !!! 🙂
November 8, 2012 at 5:31 pm
Diwali – Moricienneries Style [Guest Post] « Heaven on a Spoon
[…] Tekwa – Also a nickname for someone on the heavy side, this soft pillow-like dessert is traditionally […]
January 31, 2013 at 10:03 am
Claud
Is this a coincidence? Check out http://www.squidoo.com/tekwa-recipe
Same photos there.
February 4, 2013 at 9:58 pm
prerrnamirchi
These are MY photos Claud and that’s MY hand u see in the pics on squidoo.
April 9, 2013 at 7:28 am
narsim
when am frying my tekwa p fan .. its broken .. after frying
April 9, 2013 at 4:59 pm
prerrnamirchi
I think you are overfilling them or maybe your dough is not strong enough to enclose the filling properly. If it breaks a little, try patching with some extra dough..
April 29, 2013 at 1:08 am
Neel
Hi can u plz convert 1 cup into grams for me?
May 8, 2013 at 7:27 am
Sunny
wonderful recipe, tried it n super yummy..
May 8, 2013 at 8:10 am
prerrnamirchi
glad u liked it sunny!
June 30, 2013 at 1:49 am
Karuna
Hi. Thkx a million For the wonderful recipe that I have been looking for Years now. I tried and came out extremely perfect I’m so happy about this and my family as well thank you very much for this recipe and again continue Sharing recipes . I have never tried something for the first time and came out so perfect . Thanks again
June 30, 2013 at 6:17 am
prerrnamirchi
anytime karuna 🙂
August 2, 2013 at 12:43 am
Cindy
Hi Prerrna,
Thank you for posting wonderful recipes for us, especially those who are far away from our homeland.
I have a special request, could you please post the kaja recipe for us? Here in Canada we don’t have kajas and my kids really love them.
Thank you,
Cindy
August 2, 2013 at 6:24 pm
prerrnamirchi
I have had several requests for khaja but have not managed to post it yet. Will do my best. Tcare!
November 2, 2013 at 9:28 am
Divya
Hi prerna
I am planning to try out your recipe for divali tomorrow. Could you please tell me when to add the dessicated coconut?
November 2, 2013 at 6:12 pm
prerrnamirchi
hi divya, you should add the desiccated coconut to the crushed dholl filling. Have updated the recipe instructions, thanks! happy Diwali 🙂
November 27, 2014 at 4:11 pm
ibil
sorry i would say this is definitely not good at all definitely not like the mauritian tekwa. very disappointed
December 6, 2014 at 3:02 pm
prerrnamirchi
sorry to hear that it did not turn out as expected for u, maybe u’ll get it right next time 🙂
December 7, 2014 at 1:41 am
Karuna Rajapundit
Hi prerna, mine always without fail turns out as soft and delicious each time. Whenever i am having guests over for tea, i try to make if i have all the ingredients in my pantry shelves. i used to get ppl carry iskcon tekwa whenever they wud come to Canada back from vacation, until i found ur recipe. Am very thankful for that.
My suggestions to Ibil, pls follow the recipe a la lettre, it only can be a disaster if the tekwa opens up in the hot oil. For that filling and rolling has to be done very carefully. I hope your next attempt be successful.
Thanks Karuna Rajapundit
>
December 7, 2014 at 6:46 pm
prerrnamirchi
thanks karuna 🙂
January 9, 2015 at 11:59 am
Esha
Hi,
2 cups of flour & 1 cup pf milk- how much approx. in gram?
Can I use baking powder instead of baking soda
March 17, 2015 at 4:40 pm
Anu
Can you please let me know if you use the standard cup, ie, 250ml or how many ml is the cup that you use for all your recipes?
Many thanks
Anu
March 22, 2015 at 7:41 pm
prerrnamirchi
standard 250ml/cup for all my recipes anu 🙂
March 26, 2015 at 10:33 pm
Karuna
Hi prerna. On your gato patate recipe I found you have used a gadget to make your half moons. Where can we buy those from in Mauritius . Here in Canada haven’t been able to get my hands on any except a large pierogie maker which unfortunately doesn’t have the ruffled shape.
Pls help, I would get my parents to purchase one and send it to me .
Rgds
Karuna.
April 1, 2015 at 3:58 am
prerrnamirchi
hello karuna, I think u might get them in Chinese shops in Port Louis. Not sure, mum got them for me so I’ll have to ask her and let u know 😀
March 24, 2015 at 11:36 pm
rishma arowin
Hi Prerna i will cook the cake soon. can u plz post gateau manioc chinese style plz. thanks in advance
April 1, 2015 at 3:47 am
prerrnamirchi
Hi I have no clue about gateau manioc chinese style, sorry. Can u plz give more details abt how it looks and tastes like. thnx 🙂
November 11, 2017 at 9:26 am
dhiraj
hi Prerna..thank you for therecipe of thekwa i was looking for…i like those which are soft and puffy ones….hope others will benefit also thanks n bye
November 13, 2017 at 5:04 am
prerrnamirchi
Thanks Dhiraj! Hope u will be inspired to make your own from now onwards 🙂
April 6, 2015 at 4:49 pm
omatee seemohur
hi !!!!! I AM OUMA !! THXXXXXXXXXXXX 4 THIS YUMMYYY RECIPE !!!! WAITING 4 UR NEW RECIPES…………. 🙂
April 15, 2015 at 7:23 am
Esha
Hi,
2 cups of flour & 1 cup pf milk- how much approx. in gram?
Can I use baking powder instead of baking soda
June 12, 2015 at 4:34 am
Safee
Hi Prerrna
I am about to make this now. I just wanted to confirn is it baking powder or bircarbonate in the recipe? Baking soda is bicarb but I just wanted to confirm. Thanks
Safee
June 15, 2015 at 3:28 am
prerrnamirchi
yes it’s bicarbonate = NaHCo3 😉
November 2, 2015 at 4:35 am
Kantee
Hi prema
I try your recipe for Tekwa today. Very nice thank you. I just wanted to ask you about gateau patate. Can we prepare it and freeze it for a week or 2 and them fry on the diwali day
November 9, 2015 at 7:43 pm
prerrnamirchi
Hi Kantee I dnt think it’s a good idea to prepare and freeze them in advance because normally the filling should be moist and it will result in soggy gato patate after you defrost them. maybe u can try with a dry coconut filling…
April 14, 2016 at 11:13 pm
♧ Flower Girl ♧
Is it plain flour or SELF RAISING like we make “puris” ?
Thanks! 🙂
April 22, 2016 at 7:17 pm
prerrnamirchi
Hello I use plain flour, never tried with self raising.
May 29, 2016 at 2:06 pm
Bagwantee
Hi Prerna I have tried the Thekwa dhall recipie, it came out very nice and tasty , but is it possible to cook it in oven instead of frying? Let me know please . Thanks
May 29, 2016 at 4:02 pm
prerrnamirchi
Hello I do not think it will work in the oven as the dough will dry out and harden. Have to try and see if I come up with a suitable alternative.