Goor Thepla ( Jaggery Cookies)

Goor Thepla ( Jaggery Cookies)

By May 30, 2014

  • Rating 3 stars - based on 6 review(s)
  • Yield : 30 thepla

Instructions

Melt goor in warm water on low heat. Add sugar when
the goor is fully melted.

Stir gently until the melted goor forms into smooth
syrup. Do not boil it.

Strain the melted goor through a fine sieve into a bowl.
Mix melted butter and oil with the goor syrup and let it
cool.

Sieve the flour in a large dish. Add cardamom powder,
partially ground fennel, poppy seeds and nutmeg
powder and mix all ingredients with the flour.

Add the goor syrup to the flour mixture and knead well
to form a stiff dough. Divide the dough into 6 equal
portions.

Sprinkle some flour and poppy seeds on the pastry
board and roll the dough to ¼ inch thick.

Cut into round cookies with a cookie cutter. Press
some poppy seeds on the cookies with your rolling
pin so they may not fall off during frying.

Fry 3-4 cookies at a time (to avoid breaking and give
them ample space to puff up) in medium to hot oil
until the cookies are nicely browned on both sides.
Strain cookies from oil, place in colander, then on
absorbent paper towel to soak up the extra oil.

These cookies can be kept at room temperature for a
week. You can also save the cookies in a freezer for a
couple of weeks or more.

May yield 30 or more thepla according to the size you
make. The cookies are very good for breakfast, midmorning
snack, party, lunch box and afternoon tea.

This recipe was taught to me by my mother-in-law. She
made the best thepla in the world!

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10 Responses to Goor Thepla ( Jaggery Cookies)

  1. farida

    Re Thepla Receipe

    I attempted your above receipe I found 2 1/2 cups of water is too much my flour got soft and very sogy. Please can you revise this receipe.

    Thank you and Ya A ly Madad
    .

  2. zinat

    always wanted to make the right way,finally got the original taste..thanx…

  3. Dilu

    I used half the recipe to try out, and it was a hit. The only suggestion is to use less water. Thanks for sharing the recipe, pls send some more.

  4. Roshan Bandali

    I made khokhotendeh and also made nankhataies they turned vey good……. Thanks everything. Bye for mow

  5. naaz

    thank you for the wonderful receipes.

  6. Khatoon Gulamani

    Dear friends, Naaz, Roshan,Dilu,Zinat, Farida,
    Many thanks for your welcoming comments. I am happy to know that you have tried my recipes and obtained good results. I am sorry Farida’s thepla dough was soggy. You should have added a little more flour and some butter or oil and the dough would have become pliable. It all depends on our measuring cups, as some are slightly bigger than others, so you have to adjust the dough. Dilu got a good result. Some Jaggery are very hard which require more water and some are soft which need less water. So it is in the hands of the cook to adjust the measurements. The dough should not be tough to handle. I have posted some more recipes and await your comments. Thanks.
    Khatoon.

  7. Rozina

    I like the recipi I will defenetly try it I love thepla
    Rozina

  8. razis

    I made thapela bt vn frying it breaks vot sm I to do

  9. razia

    I made thapela bt vn frying it breaks taste is good so now vot I am to do vit d doug

  10. Shenie (Bahrain)

    Hi Khatoon,
    I made these theplas today using half the measurement and used water according to my own instinct.
    The theplas turned out so delicious and plenty!
    Thanks for sharing the recipe and keep up the good work!
    May God bless you!

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