In a saucepan, add jaggery and water. Cook until the jaggery fully melts. Set aside to cool.

In a large bowl, combine flour, semolina, coconut, sugar, fennel seeds, cardamom powder, and ghee. Mix thoroughly with your fingertips until the ghee is fully integrated.

Gradually add the cooled jaggery syrup to the flour mixture, combining it to form a firm, non-sticky dough. Do not over-knead.

Cover the dough and let it rest for 5-10 minutes.

Divide the dough into small portions. Flatten each ball and shape it into a leaf. Use a toothpick or knife to create a leaf pattern on the surface.

Heat oil in a wok over a low flame. Deep fry the thekua in small batches, turning occasionally.

Cook until they are golden-brown. Remove and drain excess oil on paper towels.

Your delicious Thekua is now ready! Once cooled, store them in an airtight container.