“Ghee Jaggery Cookies” or Nepali Baked Thekuwa is a variation of hand-formed cookies with a unique taste of ghee, fennel & jaggery together. It is eggless too.
This is my 6th year participating in a cookie exchange and I couldn’t be more excited because every year a group of bloggers virtually get together and share their fav. holiday inspired cookies and help raise money for Cookies for Kids’ Cancer. See what I made previous years in 2013, 2014, 2015, 2016, 2017. This year I am sharing “Ghee Jaggery Cookies”, which are inspired by Nepali cookie called “Thekuwa”. Thekuwa is a variation of hand-formed cookies made with flour, jaggery, ghee, and some spices then, deep-fried in ghee. I am sharing a baked version, however you can deep-fry them in ghee as you please. Ghee Jaggery Cookies are soft in texture and has unique flavors because you normally don’t see ingredients like ghee, jaggery, & fennel in cookies so I encourage you to add Ghee Jaggery Cookies to your holiday baking list for something different.
My grandmother used to make Ghee Jaggery Cookies (Nepali Baked Thekuwa) while growing up in Nepal and it was a treat for us. I recently got connected with an aspiring small business owner who makes ghee – a type of clarified butter commonly used for culinary and spiritual purpose in Indian-subcontinent regions. You can find more about her business on Pasture Ghee and she was generous to give me ghee samples to try.
The methods for making Ghee Jaggery Cookies (Nepali Baked Thekuwa) is simpler than most cookies as there is no softening the butter ahead of time. Ghee has a pretty soft texture (except in super cold weather but it still doesn’t harden like butter) so to make cookies, you mix all your ingredients and form them into a circular disc before baking.
So why ghee you may ask? Ghee has been used in Ayurveda for centuries and used extensively in Indian sub-continent regions for cooking. It has a deep, nutty flavor and is a prime choice of nutritious fat without the allergens like casein and lactose. Ghee is also naturally gluten-free, paleo friendly, and keto-certified which is why it has gained a lot of popularity in the paleo/keto community.
Ghee has a high smoke point of ghee ~ 485F which makes it a great choice of fat especially for high heat cooking such as roasting, baking, sautéing, pan-frying. You can also enjoy ghee on a piece of toast, fry your eggs or make yourself some bullet-coffee. I make daal (lentil soup) and khichdi and plop a small teaspoon on top for that extra warmth and deliciousness.