Add ¾ cup grated jaggery into a utensil and add 1-2 tsp of water into it. Switch on the flame in low and stir it frequently until the jaggery gets dissolved. Keep the jaggery syrup aside to cool down completely before use. Now take a bowl & add all the dry ingredients along with ghee. Mix them evenly until the crumbs occur.
Add the jaggery syrup (Step 1) slowly, a little at a time, into the wheat flour mixture and make a stiff dough. If required 1 -2 tsp of water can be used to knead the dough.

Cover & Allow the dough to rest for 10 -15 mins.
Once done divide it into small equal portions. Make a small ball-like structure from it. Flattened each ball by pressing them with help of your palm. Take a thekua mould to give it the desired shape, if mould is not present fork or toothpick can also be used to give the design.
Take a heavy bottom pan & add enough oil/ghee for frying. Once the oil gets heated turn the flame to medium-low. Put the thekua one by one, don’t overcrowd the pan.

Fry them evenly till they turn golden brown. Turn them in between at regular intervals to cook them evenly.
Drain the excess oil of the thekua and put it on a tissue-lined plate. The tissue will absorb the excess oil of it.
Allow the thekua to cool down completely and store it in an airtight container.

NOTE: Cover the rest of the unfried thekua during the time of frying or else the unfried one will become hard.