Add sugar and lukewarm milk to a bowl. Keep it aside and let the sugar soak for 20 minutes.
In a big mixing bowl, add whole wheat flour, fennel seeds, cardamom powder, and ghee. Mix them well.
Rub the mixture with your fingers until the mixture holds shape; when you press the mixture between your fingers. It should look like a breadcrumb texture.
Add the milk to the mixture and mix well. Collect the flour and shape it into a dough. Do not knead the dough. If you find it difficult to make dough, then gradually sprinkle 1-2 tablespoons of water on it and make dough.
Grease the thekua mould with ghee or oil. If you don’t have mould, then skip this step.
Pinch a lemon-sized dough from the prepared thekua dough, roll it, and shape it into a ball.
Press the ball on the greased thekua mould. Press it gently and evenly. Take out the shaped thekua and keep it aside. Repeat the same process with the remaining dough.
Heat oil or ghee in a kadhai or wok on medium flame. Gently slip the thekua’s in the oil. Do not overcrowd the kadhai.
Fry the thekua on a medium-high flame. Gently flip the thekua once it changes colour, and the bottom turns slightly golden brown.
Cook on a medium-high flame until it changes colour to golden brown. Transfer the thekua to a plate and let it cool down. Fry the remaining thekuas using the same procedure.
Once cooled down, transfer the thekua’s to an airtight container. Store it in a cool and dry place and enjoy it for a month.
Thekua is ready to serve. Serve it with tea, or enjoy it as it is.