I used brown sugar to make the Thekua. Measure the brown sugar in a small pan and add 3 TBSP of water to it. Heat it on low flame to melt the sugar and then turn off the flame and keep it aside to cool.
In a medium bowl, add the flour, semolina, crushed fennel seeds, cardamom powder and baking powder.
Add the ghee to the flour and ix it well until it resembles the texture of bread crumbs.
Now slowly add the brown sugar syrup to the flour mixture and knead to from a stiff dough.
Preheat the oven to 350 F and line a baking pan with parchment.
Divide the dough into 12 equal pieces and roll each piece into a ball and then flatten it with your palm. Place the shaped dough on the prepared baking pan.
If you like, using a toothpick, you can decorate the Thekua with some patterns. I just drew some lines and dots to make it pretty.
Bake for 12 to 15 minutes, or until the Thekua turn light brown. They will be still a little soft when you take them out of the oven but will harden as it cools down.
Cool the Thekua entirely before storing them in an air tight container.
Enjoy as a snack or with evening tea.