Thekua, also known as ‘Khajuria’ or ‘Thikari’, is a dry, sweet snack made from whole wheat flour, ghee, and a sweetener like jaggery or sugar. Its defining characteristic is its hard, crunchy texture and the intricate patterns embossed on its surface using a wooden mold called a saancha. As the most important prasad for Chhath Puja, it is prepared with immense care and purity and offered to the Sun God.
Thekua Recipe: How to Make the Crispy & Traditional Bihari Sweet for Chhath Puja
If you’ve ever experienced the divine festival of Chhath Puja, you know the aroma that defines it: the sweet, fragrant scent of freshly fried Thekua. More than just a biscuit or a sweet, Thekua is a sacred offering (prasad) and a culinary symbol of Bihar, Jharkhand, and parts of Uttar Pradesh.
In this guide, we’ll dive deep into the authentic Thekua recipe. Whether you’re preparing for Chhath Puja or simply want to recreate a taste of tradition, you’ll learn how to make perfectly crispy and delicious Thekua every single time.
The Secret to Perfect Thekua: Key Ingredients
The magic of this Bihari sweet lies in its simple, wholesome ingredients.
- Whole Wheat Flour (Atta): 1 cup
- Jaggery (Gur) or Sugar: ½ cup (adjust to taste)
- Ghee (Clarified Butter): 2-3 tablespoons for the dough, plus more for frying
- Fennel Seeds (Saunf): 1 teaspoon
- Green Cardamom (Elaichi) Powder: ½ teaspoon
- Water or Milk: Just enough to make the syrup (approx. ¼ cup)
- Optional: 2 tablespoons of grated dry coconut for extra flavour
Step-by-Step Thekua Recipe: Making Tradition in Your Kitchen
Making Thekua is an art, but it’s easy to master. Follow these steps for the perfect outcome.
Step 1: Prepare the Sweetener Syrup
Heat the water or milk slightly and dissolve the jaggery or sugar completely in it. Strain the liquid to remove any impurities, especially if using jaggery. Let it cool down a bit.
Step 2: Make the Dough
In a large mixing bowl, combine the whole wheat flour, fennel seeds, cardamom powder, and coconut (if using). Add the 2-3 tablespoons of ghee and mix well with your fingertips. The mixture should resemble breadcrumbs. This process, called ‘moyan’, is key to a crispy Thekua. Now, slowly add the prepared jaggery/sugar syrup and knead it into a very stiff, tight dough. Do not over-knead.
Step 3: Shape the Thekua
Grease your hands and the saancha (mold) with a little ghee. Pinch off small lemon-sized portions of the dough, roll them into smooth balls, and then press them firmly onto the mold to flatten them and create a design. If you don’t have a mold, you can use a fork to press a pattern onto the dough.
Step 4: The Art of Frying
Heat ghee or oil in a deep pan (kadhai) on low heat. It’s crucial that the oil is not too hot. To check, drop a tiny piece of dough; it should sizzle and rise to the surface slowly.
Carefully slide a few Thekuas into the pan. Fry on a low flame, turning them occasionally until they are a deep golden brown on both sides. This slow frying process can take 7-10 minutes per batch but is essential for cooking them through.
Pro Tips for Making Crispy Thekua
- Stiff Dough is Key: A soft dough will result in soft Thekua. Keep the dough as tight as possible.
- Perfect ‘Moyan’: Don’t skip the step of mixing ghee into the flour. It’s what makes the Thekua crumbly and crisp (khasta).
- Low and Slow Frying: Frying on high heat will brown the outside quickly while leaving the inside raw and doughy. Patience is your best friend here!
Frequently Asked Questions (FAQ) about Thekua
1.Why is my Thekua too hard?
Thekua is meant to be hard and crunchy. However, if it’s rock-hard, you may have added too little ghee (moyan) or over-kneaded the dough.
2.Can I make Thekua with sugar instead of jaggery?
Absolutely! The process is the same. Thekuas made with jaggery have a darker color and a more earthy, traditional flavour, while sugar-based ones are lighter and crispier.
3.How long can Thekua be stored?
When stored in an airtight container after cooling completely, Thekua can easily last for 2-3 weeks at room temperature, making it a great travel snack.
Ready to try this iconic Thekua recipe? Let us know how yours turned out in the comments below! Share this piece of tradition with your friends and family.
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