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On the occasion of Chhath Puja, we’re excited to share the beloved recipe for Thekua with you this week. Thekua is a traditional sweet delicacy that holds a special place in the festivities of Bihar and Jharkhand, especially during Chhath Puja.
This simple yet flavorful treat embodies the warmth and spirit of regional festivities, offering a taste of tradition that’s both satisfying and easy to prepare. Whether for a special occasion or just a craving for something sweet, Thekua brings a unique taste to the table.
Ingredients for Thekua
P Mark Mustard Oil – 2-3 cups
Whole wheat flour – 2 cups
Jaggery – 1 cup (grated)
Water – 1/2 cup
Fennel seeds – 1 tsp
Cardamom powder – 1/2 tsp
Grated coconut – 1/4 cup
Method for Thekua
In a small pan, heat water and add the grated jaggery. Stir on low heat until the jaggery dissolves completely. Set it aside to cool to room temperature.
In a large mixing bowl, add the whole wheat flour, fennel seeds, cardamom powder, and grated coconut. Mix well.
Gradually pour the jaggery syrup into the dry ingredients, mixing as you go. Knead it into a firm dough. If needed, add a little more water, but ensure the dough is not sticky.
Divide the dough into small portions and shape them into discs.
In a deep frying pan, heat mustard oil on medium heat. To check if the oil is ready, drop a small piece of dough into it; if it rises to the surface gradually, the oil is ready.
Fry the discs in batches, keeping the flame on medium to low to cook them evenly. Fry until they turn golden brown and are crisp on the outside.
Remove the fried thekuas from the oil and place them on paper towels to absorb excess oil. Let them cool completely; they will firm up as they cool.
Your Thekuas are ready! Serve them as a festive treat or store them in an airtight container for up to a week.
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