Authentic Thekua Recipe: A Taste of Traditional Indian Festive Cuisine

Ingredients

2 cups of Whole Wheat Flour
1 cup of Jaggery or Sugar
1/2 cup of Ghee (Clarified Butter)
1/4 cup of Water
1 teaspoon of Fennel Seeds
1/4 teaspoon of Cardamom Powder
Ghee for deep frying

Steps and instructions

Start by mixing the whole wheat flour, fennel seeds, and cardamom powder in a large bowl.
In a separate pan, add jaggery or sugar to water and heat until completely dissolved. Allow this mixture to cool.
Next, add the ghee to the flour mixture. Mix it well with your hands until the mixture takes on the texture of breadcrumbs.
Add the cooled jaggery or sugar water to the flour mixture. Knead the ingredients together to form a stiff dough. If the dough is too soft, add a little more flour. If it's too hard, add a little more water.
Divide the dough into small portions, and shape each portion into a flat, round cookie using your hands. You can press a pattern into the top of each cookie using a fork or a special Thekua mould if you have one.
Heat a sufficient amount of ghee in a deep frying pan. Once the ghee is hot, add the cookies a few at a time and fry them over medium heat until they are golden brown.
Remove the cookies from the ghee using a slotted spoon, and let them cool on a plate lined with paper towels to soak up the excess ghee.
Once the Thekua cookies have cooled completely, store them in an airtight container. They will stay fresh for up to two weeks.

Tools for making

Mixing Bowl - A large bowl to mix the flour and other ingredients.
Pan - A pan to dissolve the jaggery or sugar in water.
Frying Pan - A deep frying pan to fry the Thekua cookies.
Slotted Spoon - A spoon with slots or holes to lift the fried cookies out of the ghee.
Plate - A plate lined with paper towels to absorb excess ghee from the fried cookies.
Fork or Thekua Mould - A fork or a special Thekua mould to create patterns on the cookies before frying, if desired.
Airtight Container - A container to store the cooled Thekua cookies and keep them fresh.

Recipe variations

Replace whole wheat flour with all-purpose flour for a lighter texture.
Add a handful of chopped nuts such as almonds, cashews, or pistachios to the dough for added crunch and flavor.
Instead of fennel seeds, try using crushed cardamom pods or ground cinnamon for a different aromatic twist.
For a gluten-free option, use a gluten-free flour blend such as almond flour or rice flour.
If you prefer a crusty texture, bake the Thekua in the oven instead of frying them. Preheat the oven to 350°F (175°C), place the shaped cookies on a baking sheet, and bake for about 15-20 minutes or until golden brown.
For a vegan version, substitute ghee with coconut oil or any other plant-based oil of your choice.
Add a tablespoon of sesame seeds or poppy seeds to the dough for extra flavor and texture.
Experiment with different sweeteners such as honey, maple syrup, or coconut sugar for a unique taste.

Recipe overview

Thekua is a traditional sweet snack from the Indian subcontinent, particularly popular in the regions of Bihar, Jharkhand, Uttar Pradesh and Nepal. This delectable biscuit-like treat, also known as Khajuria or Thikari, is often prepared during festive occasions and is a staple in the Chhath Puja of Bihar. Made with simple ingredients like whole wheat flour, jaggery or sugar, and ghee, these cookies are deep-fried until golden brown, resulting in a delightful crunch with every bite. Infused with aromatic flavors of fennel seeds and cardamom, Thekua is not just a treat for your taste buds, but also a feast for your senses. This recipe will guide you through the steps of making Thekua at home. Enjoy them as a snack with your evening tea, or share them with friends and family during festivals. Not only are they delicious, but they also stay fresh for up to two weeks when stored in an airtight container. Enjoy the traditional taste of Thekua with this simple and authentic recipe.

Common questions

Can I use all-purpose flour instead of whole wheat flour? It is recommended to use whole wheat flour for an authentic taste and texture of Thekua. However, you can use all-purpose flour as a substitute if desired.
Can I use ghee substitutes like oil or butter? Ghee adds a rich flavor to Thekua. While you can use oil or butter as a substitute, it will alter the taste of the final product.
How can I shape the cookies without a Thekua mould? If you don't have a Thekua mould, you can simply shape the cookies into flat rounds using your hands. You can also press a pattern into the top using a fork.
How should I store the prepared Thekua? Store the cooled Thekua in an airtight container to maintain their freshness. They can be kept at room temperature for up to two weeks.
Can I reduce the amount of jaggery or sugar? The amount of jaggery or sugar can be adjusted to suit your taste. However, keep in mind that it may affect the sweetness and texture of the final product.
Can I bake Thekua instead of frying? Traditionally, Thekua is deep-fried for the authentic taste and texture. While it is not recommended to bake them, you can experiment with baking at your own risk.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Pan - A pan to dissolve the jaggery or sugar in water.
Frying Pan - A deep frying pan to fry the Thekua cookies in ghee.
Slotted Spoon - A spoon with slots to remove the fried cookies from the ghee.
Paper Towels - Towels to place the fried Thekua cookies on, to absorb excess ghee.
Plate - A plate to let the fried cookies cool down.
Airtight Container - A container to store the cooled Thekua cookies and keep them fresh.

Origin stories

The Thekua, also known as Khajuria in some regions, is a revered prasad (holy food offering) in the Indian states of Bihar and Jharkhand. The dish holds significant cultural and religious importance and is offered to the Sun God during the festival of Chhath Puja. The Thekua is also a staple in the Bihari and Jharkhandi households, and no auspicious occasion is complete without this sweet delight. These cookies are made with simple ingredients, yet they carry the taste of devotion and tradition. The unique taste of Thekua comes from the use of ghee and jaggery, which also lend the cookies their long shelf life. Thekua is not just a dish; it's an emotion for the people of Bihar and Jharkhand, reminding them of their roots and traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.