Thekua is a popular traditional sweet snack from the Indian states of Bihar, Jharkhand, and parts of eastern Uttar Pradesh. Often prepared during festivals like Chhath Puja, this delectable treat has won hearts across generations for its unique taste, texture, and cultural significance. With its rich flavor of wheat, coconut, and jaggery, Thekua is an easy-to-make, healthy option that’s enjoyed by both young and old. Let’s explore the recipe and how you can make this delicacy at home.
To make approximately 15-20 pieces of Thekua, you will need:
- Whole wheat flour – 2 cups
- Jaggery(gud) or sugar – 1 cup
- Grated coconut – 2 tablespoons
- Fennel seeds – 1 teaspoon
- Cardamom powder – 1/2 teaspoon
- Desi Ghee – 2 tablespoons (for mixing)
- Water – as needed (for dissolving jaggery)
- Cooking oil – for frying
- Dissolve the Jaggery for Thekua: Start by dissolving the jaggery(gud) in a small amount of warm water. Heat gently, stirring until it dissolves completely, then set it aside to cool. You can use sugar instead of jaggery, but jaggery gives Thekua Sweets its signature deep, caramel-like flavor.
- Prepare the Dough for Thekua: In a mixing bowl, add whole wheat flour, coconut powder, saunf dana, and elaichi powder, and mix these dry ingredients well. Add the ghee for Thekua mixture and rub it in using your fingers. The ghee should be evenly incorporated to give the Thekua a rich, flaky texture. Gradually add the cooled jaggery syrup, kneading to form a firm dough. Be careful not to add too much liquid; the dough should be stiff to hold its shape while frying.
- Shape the Thekua: Divide the dough into small portions and roll each portion into a ball and flatten it gently with your palms. Traditionally, people use a special mold to shape and imprint designs on Thekua, but you can also use a fork or your fingers to create patterns. The thickness should be about 1/4 inch to ensure even frying.
- Frying the Thekua: Heat cooking oil or ghee in a deep pan over medium heat, once hot, reduce the heat to low-medium and carefully add a few Thekua pieces at a time. Fry until they turn golden brown, flipping occasionally to ensure even cooking on both sides. Be patient during this process, as cooking over low heat helps to become Thekua crispy and prevents burning. Once done, remove them from the oil and place them on a paper towel to drain excess oil.
How to Store and Serve Thekua:
Let the Thekua cool completely before serving. They can be enjoyed warm or at room temperature and pair wonderfully with tea or coffee. Thekua has a long shelf life and can be stored in an airtight container for up to two weeks, making Thekua mithai an ideal snack for journeys and festive gatherings such as Chhat Puja and Karam Puja.
- For Extra Flavor: Add a bit of grated or chopped dry fruits like almonds or cashews to the Thekua dough.
- Oil Temperature: Always fry Thekua on a low to medium flame for the right texture and golden-brown color.
- Sweetness Level: Adjust the jaggery or sugar amount based on your Thekua taste preferences.
Thekua on Chhat is more than just a sweet treat; it’s a celebration of heritage that offers a taste of home to those far from their native land. Aap Ka Bazar®, Delhi’s own monthly grocery app/website/store(s), presents this easy and delicious recipe, featuring premium Thekua ingredients and home delivery service.
Honoring Chhat Puja traditions, this humble yet delectable snack remains a symbol of warmth, tradition, and the essence of Indian culinary art. Based on our online research, we invite you to enjoy making Thekua and sharing it with your loved ones! #yahasabmilega
