How to make Bihar's special Thekua for Chhath Puja celebrations

Thekua and Khajuri are traditional sweets that are particularly popular during Chhath Puja in Bihar, Jharkhand, and Uttar Pradesh. As this festive occasion approaches, these delightful treats become essential offerings to Chhathi Maiya, expressing devotion and gratitude. However, many people find it challenging to achieve Thekua and Khajuri that are just right, crispy and crunchy like biscuits. 

Mistakes during preparation can affect their flavour and texture. This Chhath Puja, we want to help you make Thekua and Khajuri that are perfectly crispy! Today, let's learn how to make crunchy Thekua that will impress your family and make your Prasad truly special. Get ready to sweeten your celebrations!

Thekua Recipe:

Ingredients:

• Wheat flour - 2 cups
• Jaggery or sugar - 1 cup (half dissolved in water)
• Grated coconut - 2-3 tablespoons (optional)
• Cardamom powder - 1/2 teaspoon
• Ghee - 4-5 tablespoons (for moisture)
• Fennel seeds - 1 teaspoon
• A pinch - Baking soda
• Ghee or oil for frying

How to make crispy Thekua:

• First, dissolve jaggery or sugar in water by boiling it. The jaggery syrup should be slightly thick.
• In a large bowl, add wheat flour, grated coconut, cardamom powder, and fennel seeds. Add ghee and baking soda and mix well so that the flour becomes slightly smooth.
• Now add the jaggery syrup and knead the dough. Keep in mind that the dough should be firm so that the Thekua becomes crispy.
• Make small balls of the prepared dough and flatten them by hand to give the shape of Thekua. You can also use a special Thekua mold if you wish.
• Heat ghee or oil in a pan and fry the Thekua over medium heat until golden brown.

Also Read: Chhath Puja 2024: Check date, timings and rituals

Additional tips to note down:

1. To achieve the crispy texture of Thekua, it's crucial to add the right amount of ghee to the dough. The ghee helps create a firm and crunchy dough, resulting in deliciously crispy Thekua. However, be careful not to add too much ghee, as this can lead to undercooked sweets. It's all about finding the perfect balance!

2. To sweeten the Thekua, the jaggery or sugar syrup should be slightly thick. If the syrup is too thin, it can make the dough sticky. Using jaggery not only improves the flavour but also gives the Thekua a beautiful colour.

3. The dough for Thekua should be firm rather than soft. Kneading it well ensures that the Thekua retains its shape and achieves that desired crispy texture.

4. Fry the Thekua over medium heat. Using high heat can cause them to burn on the outside while remaining uncooked inside. Medium heat allows for even and thorough cooking, resulting in perfectly crispy Thekua.

5. Avoid kneading the dough for Thekua multiple times, as this can make them hard. Instead, knead the dough properly just once and then shape your Thekua.

6. To achieve a crispy and crunchy texture in Thekua, add baking soda to the dough before mixing in the ghee. Baking soda is a secret tip from Halwais that can make your Thekua delightfully crispy. However, be careful not to use too much, as this can cause the Thekua to break apart in the oil.

Mistakes to avoid while making Thekua:

1. Adding too much syrup can make the dough too wet, resulting in Thekua that lacks crispiness. It's important to use just the right amount to keep them crunchy.

2. If you use too little ghee, the Thekua will not be crispy. It's important to add enough ghee to achieve that delightful crunch.

3. Avoid frying Thekua over high heat, as this can lead to them being burnt on the outside while remaining raw inside.

4. It's essential to knead a firm dough for Thekua. If the dough is too soft, the Thekua will turn out soft as well, which will prevent them from achieving that desired crispiness.

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