Paso 1 / 6
mezclar
low heat, then cool until just warm
jaggery + water, stirring only until the jaggery dissolves. Do not reduce it into syrup; concentrated syrup makes the dough brittle and the finished thekua hard rather than crisp.
Paso 1 / 6
low heat, then cool until just warm
jaggery + water, stirring only until the jaggery dissolves. Do not reduce it into syrup; concentrated syrup makes the dough brittle and the finished thekua hard rather than crisp.