- Maida – 1 cup
- Rawa - 2 tablespoons
- Sugar - 1 cup
- Powdered sugar - 2 tablespoons
- Cooking Soda - a pinch
- Salt – a pinch
- Cardamom Powder - one or two pinches
- Butter or Ghee – 2 teaspoon
- Warm Milk - 1/2 cup or as required to knead the flour
- Oil for deep frying
Mix maida, rawa, powdered sugar, butter, cooking soda and a pinch of salt. Add warm milk little by little and make a soft dough. Keep it aside for atleast half-an-hour. Make into lemon size balls and roll out to a very thin large chappathis. Cut it into desired shape using cookie cutter or cut it into small diamond or square shape strips using sharp knife. I cut it into small rounds using a water bottle cap.
Heat oil in a kadai. When it is hot, take out gently few maida pieces and put it in the oil. Fry till it is crisp. Finish frying the pieces in batches.
In a thick bottomed vessel put the sugar and add just enough water to cover the sugar. Bring it to boil and allow to boil till it reaches one string consistency. Add cardamom powder and stir well. Switch off the stove. Add fried thukkadas and mix well so that the sugar syrup coats well in all the thukkadas. Spread it in a plate and allow to cool. After few minutes, sugar crystalise on the thukkadas. Separate each piece and store it in an air-tight container.
For Spicy Thukkada Check Here.