#DS26 :-Thekua is a traditional sweet from Bihar and Jharkhand, India. It is especially prepared during the Chhath Puja festival and is famous for its crispy texture, rich jaggery flavor, and long shelf life.It is the main offering (prasad) during Chhath Puja.It stays fresh for many days without refrigeration.It is loved for its simple ingredients and authentic traditional taste.
Dissolve the jaggery in warm water. Strain if there are impurities and let it cool.
In a bowl, combine the wheat flour, cardamom, fennel, coconut (if using), and salt. Add the melted ghee and rub it into the flour until it resembles breadcrumbs.
Gradually add the jaggery syrup and mix into a firm dough. Avoid kneading too much. Cover and let the dough rest for 10–15 minutes.
Divide into equal portions and shape into small discs. Press lightly with a fork, mould, or knife to create traditional patterns. Heat oil or ghee on medium-low heat.
Fry a few thekuas at a time until they turn deep golden brown on both sides. Fry slowly so they cook through. Remove and drain on paper towels. Let them cool completely—they become crisp as they cool.
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