Thekua is a traditional Indian sweet, snack that is highly valued in the culinary heritage of the Indian states of Bihar, Jharkhand, and Uttar Pradesh. This delicious treat is typically consumed during festivals and special occasions and is deeply rooted in the culture of these regions.
Prepared during Chhath Puja, it is offered as Prasad (Offerings) to the god Sun. Thekua is also a popular tea-time snack that is renowned for its distinct flavor. The combination of flour, jaggery and ghee is divine in itself.
It is just a three ingredients sweet made from basic kitchen ingredients
- Wheat Flour- 2 Cup (if possible use coarse wheat flour)
- Dry coconut – 4 tbsp (cut into small pieces)
- Cardamom Powder- 1 Teaspoon
- Jaggery – 1/2 cup finely chopped
- Water – 1/2 cup
- Ghee for moyan and for deep frying
Recipe to make Thekua
- In a pan, heat water add jaggery, and stir until the jaggery dissolves.
- In a big Parat add wheat flour, dry coconut, and cardamom powder.
- Now add ghee gradually and mix it using both palms and try to give it a shape by holding it in your hand, if it holds the shape it is perfect.
- Now add the mixture of jaggery and water and knead it into a hard dough.
- Small portions of the dough are taken and shaped into round discs or small, flattened shapes. Some variations may involve creating intricate designs on the surface of the dough. In villages, wooden molds having different designs are found to design the disk.
- In the final step, fry the disk in ghee by flipping it till golden brown.
Thekua is not just a sweet but it is a part of our culture. Thekua cannot be separated from Bihar and Bihar from Thekua. It is also a nice tiffin stuff as my kids love it.
