Thekua Making Tips: Chhath Puja, which is celebrated with great reverence and devotion, is one of the significant festivals in Bihar, Jharkhand, and Uttar Pradesh. This festival is dedicated to the Sun God, beginning with ‘Nahay-Khay’ and ending with offering Arghya to the rising Sun. Thekua has special significance on this auspicious occasion. This traditional Bihari sweet is so amazing in taste that even the most expensive sweets pale in comparison to it.
If your Thekua is not crispy and crunchy, adopt this perfect recipe!
If while making Thekua, it becomes hard or too soft, then stop worrying now. We will tell you the proper method of making a very traditional Bihari style Thekua, so that your Thekua will turn out perfect and tasty every time.
Ingredients Required:
2 cups wheat flour
½ cup semolina (for crispy thekua)
½ cup jaggery (you can use sugar if you like)
1 tsp fennel seeds (for aroma and taste)
1 tbsp chopped almonds
1 tbsp chopped raisins
2 tbsp dry coconut (grated)
4 cardamoms (coarsely ground)
¼ cup desi ghee (for good taste and crispiness)
Oil or ghee for frying
Step-by-step recipe:
1. Prepare the jaggery syrup
First, break the jaggery into small pieces, add it to ¼ cup water, and cook on a low flame until it dissolves completely. Keep stirring it continuously so that it does not burn. Once the jaggery melts, strain it, keep it aside, and let it cool.
2. Process of kneading Add wheat flour, semolina, fennel, almonds, raisins, coconut, cardamom, and ghee to a large plate and mix well. After this, add jaggery solution to it and knead a stiff dough. If needed, add some milk or water, but ensure the dough is not too wet. After kneading, keep it covered for 10 minutes.
3. Shape the Thekua
Make small balls from the dough round, and press them lightly with the palm. You can also make beautiful designs in them with the help of a fork or mold. This will also make the Thekua look attractive.
4. Fry the Thekua properly
Heat ghee or oil in a deep pan and keep the flame medium. Now, slowly put the prepared Thekua in the oil and fry it on one side for 1-2 minutes, then turn it over. Fry them on medium flame till they become golden brown. Do not fry thekua on a high flame, otherwise it may burn from the outside and remain raw.
Storage Tips:
If you want to store the kufor a period, let it cool down well and then store it in an airtight container. It will not spoil for 15 days and its taste will remain intact.
Last Tips:
To make thekua crispy, add the right amount of ghee and semolina to the flour.
If you’d like too much sweetness, then you can reduce the amount of jaggery.
To enhance the taste, you can also add some poppy seeds or sesame seeds to it.
The taste of thekua made with this method will be excellent, amazing that everyone who eats it will not be able to stop praising you. So try it on this Chhath Puja and enjoy this traditional taste with your family and friends!