The Thekua recipe uses whole wheat flour, jaggery, ghee, fennel and dry coconut. Its method prepares cooled jaggery water, rubs ghee into the flour, forms a stiff dough, and shapes and fries the pieces. The page preserves the supplied quantities without inventing a yield, cooking time or nutrition data.
Authentic Bihar-Style Thekua
Thekua is the supreme Prasad of Chhath Puja. A perfect Thekua is crisp on the outside, slightly crumbly inside, and deeply flavored with jaggery and fennel.
Ingredients
Preparation Steps
- Melt the jaggery in 1/2 cup of warm water and let it cool completely. Strain to remove impurities.
- In a bowl, rub the 4 tbsp of ghee into the wheat flour until it resembles breadcrumbs. Add fennel and coconut.
- Gradually add the jaggery water to knead a very stiff dough.
- Take small portions, press them onto a wooden mold (Sancha) to form patterns, and deep fry in ghee on low-medium heat until dark golden brown. Let cool to harden.
About this edition: Adapted from the supplied Wave 3 article. Original article wording is retained; labeled editorial notes are separate. The page does not add unverified event dates, venues or ritual timings.