Mix whole wheat flour, coconut flakes, salt, and crushed fennel seeds.
Add desi ghee and using your fingers and palms, mix it well. The ghee should be mixed with flour. When you take the dry dough in your palm, you should be able to bind it.
Take the jaggery powder or crushed jaggery in a glass bowl mix with 2 tbsp of water and microwave for 1-2 minutes. Remember, we just need to make liquid jaggery, not jaggery syrup. Syrup will not work here. Keep an eye on it while making the liquid.
After it becomes liquid, make a tight dough with the liquid jaggery. The dough won't be very smooth and soft. If you want to make it sweeter, use one cup of liquid jaggery, or if you like less sweeter version like us, use ¾ cup.
Most probably you will not need to add water for making the dough, but if it's still dry, use only a few spoons. Using more water will turn it into a loose dough, and that will spoil you thekua.
Make small balls of the same size and just flatten them a little like chocolate chip cookies. Traditional moulds are used but if you don't have one, no problem.
Preheat the oven at 375 F. Line a baking tray with parchment paper.
Bake the thekua cookies for around 20-25 minutes. They will look light brown in colour and feel soft now. The cookies will harden after you remove from oven(remove them while they are still soft) and keep them on counter.Watch out after minutes ,if you delay in removing it from the oven it will be hard ,and will not taste great.
It's really important not to make very thick or thin cookies. Thick cookies will take more time and thin cookies will harden.
Your time can vary a little depending on your oven. Keep an eye on your cookies or set the timer a little early.
Your cookies are ready to eat. After they come to room temp., you can store them for up to one week in an air-tight container.