How to Make Thekua Chhath Prasad: A Step-by-Step Recipe

Thekua is a traditional Indian sweet often prepared as a prasad (offering) during the Chhath Puja, especially in Bihar, Uttar Pradesh, Jharkhand, and Nepal. Made with whole wheat flour, jaggery, and ghee, this crunchy and delicious sweet holds deep cultural significance. If you’re looking to prepare Thekua for this auspicious festival, here’s a simple and authentic recipe to make this beloved treat at home.

Ingredients for Thekua Chhath Prasad:

• 2 cups whole wheat flour (atta)
• 1 cup jaggery (grated) or sugar (as per taste)
• 1/4 cup ghee (clarified butter)
• 1/2 cup water (or as needed)
• 1/4 teaspoon cardamom powder (optional)
• 1 tablespoon grated coconut (optional)
• A pinch of salt
• Oil or ghee for deep frying

Instructions to Make Thekua:

Step 1: Prepare the Jaggery Syrup

1. Melt the jaggery: In a small pan, add jaggery and a few tablespoons of water. Heat it on low flame until the jaggery completely melts and forms a syrup. Strain the syrup to remove any impurities if needed.
   

Step 2: Prepare the Dough

1. Mix the dry ingredients: In a large mixing bowl, add whole wheat flour, cardamom powder (optional), grated coconut (optional), and a pinch of salt.
2. Add melted jaggery syrup: Slowly pour the melted jaggery syrup into the dry flour mixture and mix well. Add ghee to the flour mixture and knead it into a smooth, stiff dough. If needed, add water little by little to get the right consistency, but avoid making the dough too soft.
   

Step 3: Shape the Thekua

1. Roll the dough: Divide the dough into small portions and roll each portion into small balls. Flatten each ball into a round or oval shape. You can use a cookie cutter to make it uniform.
2. Make designs (optional): Use your fingers or a fork to create small patterns or designs on the surface of the flattened dough to give it a traditional look.
   

Step 4: Fry the Thekua

1. Heat the oil or ghee: In a deep frying pan or kadhai, heat enough ghee or oil to deep fry the Thekua. The oil should be medium hot to ensure even frying.
2. Fry the Thekua: Gently slide each piece of shaped dough into the hot oil. Fry them in batches, turning them occasionally to ensure they cook evenly on both sides. Fry until they turn golden brown and crispy.
3. Drain excess oil: Once fried, remove the Thekua from the oil and place them on a paper towel to drain any excess oil.
   

Step 5: Cool and Serve

1. Cool the Thekua: Let the Thekua cool completely before offering it as prasad during the Chhath Puja. It will harden as it cools, giving it the signature crunchy texture.
   

Tips for Making Perfect Thekua:

• Consistency of dough: The dough should not be too soft; it should be firm enough to hold its shape during frying.
• Frying temperature: Ensure that the oil is not too hot; if the oil is too hot, the Thekua will brown too quickly on the outside while remaining uncooked inside.
• Flavor variations: You can add some grated coconut for added flavor, which is optional but enhances the taste.
  

Significance of Thekua during Chhath Puja:

Thekua is a key offering for Chhath Puja, a festival dedicated to the Sun God, celebrated by devotees across Northern India. It is made with ingredients like whole wheat flour and jaggery, which are considered pure and sattvic (pure in nature). Thekua represents purity and is offered as a mark of gratitude and devotion during the rituals of Chhath Puja.

By following this easy recipe, you can prepare Thekua and offer it as a prasad with love and devotion to mark the auspicious occasion of Chhath Puja.