Tea Kadai Thengai Biscuit anyone??? nostalgic snacks haunts me now andthen and this one was on my list for a very long time… coconut macaroon may be a fancy term for these cookies but “thenga biscuitu” is what we use to call it back during my childhood days.. This is slowly disappearing from tea kadai’s, also bakeries sell more fancy western pastries and these 70s, 80s snacks are totally forgotten…& only available only in few village tea kadai or bakeries . I can never get this here in USA and had to make a batch to treat myself! Here you go…. please do share a click if you happen to try these.
Some biscuit recipes to try…
Ingredients
- Fresh Grated coconut – 1 & 1/4 cup
- Egg white – 1
- Sugar – 1/2 cup (powdered)
- Maida – 2 teaspoons
- Salt – 1 pinch
- Cardamom – 1
Lets see how to make this tea kadai thengai biscuit
Grate fresh coconut and keep it aside. (You may use dry desiccated coconut instead… but fresh coconut gives use that authentic taste)
Dry fry the fresh coconut till it becomes lightly dry and golden.
Do not brown… you need tiny golden spots here and there. Completely cool and keep aside.
Mean while add in one cardamom to regular sugar.
Grind in a mixer to a powder and keep that ready. ( You may use plain white sugar.. i have used raw sugar (turbinado) which gives natural brown color and light caramel taste.
Take one egg in a bowl , add in a pinch of salt.
Whisk for few minutes until the becomes foamy and light.
Now add in powdered sugar.
Whisk again to make it creamy.
Now add in the roasted coconut and mix well.
At this stage the mixture will look chunky.
Add maida/ refined all purpose flour… and mix. Cover and refrigerate for 30 minutes to firm up.
Preheat oven to 350 – line a baking tray with parchment and place little scoops of the coconut mixture leaving 2 inch gap between each. ( My first batch was sticking to the tray… made a mistake 🙄 so please line the tray with parchment paper)
Bake for 20 to 25 minutes. Each oven is different… so cook for 18 minutes first and increment if needed.
Notes
- Makes 1 dozen
- You may add flavoring like vanilla or almond essence… traditional thengai biscuit includes only cardamom.
- Oven time varies… first give 18 minutes, check if its browned and then increment 2 minutes until golden. It has the tendency to brown quickly.. so keep a watch.
16 Comments
Super… I was searching for this long time.. 80s kids favorite snack.. I love the aro a from the coconut 🥥.
So happy to know Brindha, do try it at home and let me know pa!
All ur recipes are so authentic n yummy.. big fan of urs for past 8-9yrs..
Thanks ma Chamu, so happy to hear!
Mullai,
These were so yummy! My kid wants me make a batch everyday! Somehow convinced her to make once a week, thank you!
Rashi
Same story with my son too😁 this will be done in no one and he will be asking when you making the next batch 😃 Thankyou
Without oven please give suggestions for cooking the same mam
Hi Rini, I don’t know right how that works, will let you know if i learn that method. Thanks!
hi mullai… dishes are awesome…. but shall we avoid egg white
instead what shall we use for tea kadai coconut biscuit
Priya, thank you so much for your feedback. Egg whites are added to bind the flour mixture, yes you can try using condensed milk in the place of egg whites. But condensed milk has sugar in it already and you may have to adjust the quantity of sugar that you add. Texture and taste may vary though…. do try!
Mullai, you brought back so many memories by posting this recipe. These were one of my favorite cookies while growing up. ThankYou.
I long for these too… never get to see any of these in the stores, so had to try it myself. Thanks ma for your feedback and if you do try send me a click or share on our FB page. Thanks again dear!
engayo kuttitu poeteenga..those days…
super super super!!
Can I try it without egg
I have not tried eggless version, you may add condensed milk instead but avoid adding sugar. Thank you
sema…will try it soon