🙏 Chhath Puja Special: Crispy, Sweet Thekua Recipe! ☀️
Discover the joy of making Thekua—the most essential and beloved offering for Chhath Puja. This isn’t just a snack; it’s a piece of tradition!
These sweet, wheat-flour cookies are famous for their unique texture: crispy on the outside and deliciously crumbly on the inside. Our recipe is simple to follow and uses staple ingredients like wheat flour, jaggery (or sugar), and ghee, ensuring authentic flavor and perfect results every time.
Whether you’re celebrating the festival or just looking for a wholesome, traditional Indian sweet, this recipe will bring a taste of Bihar and Jharkhand straight to your kitchen.
📌 What You’ll Find Inside:
- How to achieve that perfect crispy texture.
- Tips for shaping Thekua without a mold.
- The secret to using jaggery for a deeper flavor.
Watch how to make thekua:
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Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr
Serves: 20 thekua
Ingredients:
¾ cup jaggery (गुड)
½ cup water (पानी)
2 cups whole wheat flour (आटा)
¼ cup semolina (सूजी/रवा)
¼ cup desiccated coconut (सूखा नारियल का बुरादा)
4 tbsp sugar (चीनी)
1 tsp fennel seeds (सौंफ), lightly crushed by hand
½ tsp green cardamom powder (छोटी इलायची का पाउडर)
4 tbsp ghee (घी)
Instructions:
Preparing the Jaggery Syrup
In a saucepan, combine the jaggery (gud) and water.
Heat over a low flame, stirring occasionally, until the jaggery is completely melted into a smooth syrup. Do not boil it to a string consistency—it just needs to be dissolved. Set aside to cool slightly.
Making the Dough
In a large mixing bowl, combine the dry ingredients: whole wheat flour, semolina, desiccated coconut, sugar, crushed fennel seeds, and green cardamom powder.
Add the 4 tablespoons of ghee. Using your fingertips, thoroughly mix the ghee into the flour mixture until the texture resembles coarse breadcrumbs and the ghee is fully incorporated (this process is called ‘moyen’).
Gradually pour the jaggery syrup, little by little, into the flour mixture. Mix and gather the ingredients to form a firm dough. Be careful not to over-knead it.
Cover the bowl and let the dough rest for 5 to 10 minutes.
Shaping and Frying
Divide the rested dough into small, equal portions.
Take one portion, roll it into a ball, and then flatten it.
Shape the flattened piece into a traditional leaf shape (or a round disc, if preferred).
To create a decorative pattern, gently press a toothpick or the back of a knife onto the surface of the dough.
Repeat this process for all the dough portions.
Heat the oil for deep frying in a wok (kadhai) over a low flame. The oil should be hot, but not smoking.
Carefully place a few thekua into the hot oil. Do not overcrowd the wok.
Deep fry over a low to medium-low flame. Flip them occasionally, allowing them to cook slowly until they turn a beautiful golden-brown color on all sides. Cooking slowly ensures they are crisp inside and out.
Remove the fried thekua and place them on paper towels to drain excess oil.
Your delicious Thekua is now ready! Once cooled, store them in an airtight container.
🔑 The Jaggery Secret for Deep Flavor
- Complex Flavor: Jaggery (unrefined cane sugar) gives a richer, earthy, caramel-molasses flavour and a deep golden-brown color when fried, unlike white sugar.
- The Syrup Method: Gently heat the jaggery with minimal water only until it dissolves—do not cook it to a thick syrup.
- Purity and Texture: Strain the liquid to remove impurities, then let it cool completely. Adding cool syrup prevents the flour and ghee mixture from scalding, which is essential for achieving a perfect crisp texture.
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Chhath Puja Special Thekua Recipe
Ingredients
Method
- In a saucepan, add jaggery and water. Cook until the jaggery fully melts. Set aside to cool.
- In a large bowl, combine flour, semolina, coconut, sugar, fennel seeds, cardamom powder, and ghee. Mix thoroughly with your fingertips until the ghee is fully integrated.
- Gradually add the cooled jaggery syrup to the flour mixture, combining it to form a firm, non-sticky dough. Do not over-knead.
- Cover the dough and let it rest for 5-10 minutes.
- Divide the dough into small portions. Flatten each ball and shape it into a leaf. Use a toothpick or knife to create a leaf pattern on the surface.
- Heat oil in a wok over a low flame. Deep fry the thekua in small batches, turning occasionally.
- Cook until they are golden-brown. Remove and drain excess oil on paper towels.
- Your delicious Thekua is now ready! Once cooled, store them in an airtight container.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.
Happy Cooking!
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