Thekua Recipe: A Traditional Recipe For Chhath Puja 2023

Explore the rich cultural heritage of India with a delightful treat known as Thekua. This traditional Indian dessert, especially popular during Chhath Puja, is a jaggery and wheat flour snack that can be easily prepared at home. Dive into the world of Chhath Parva and Indian festival recipes as we guide you through the creation of these deep-fried, crispy Chhath Prasad. Discover the joy of crafting homemade Thekua and celebrating with this beloved regional delicacy.

Preparation Time: 1 hour 30 minutes (including resting time)

Cooking Time: 20 minutes

Servings: 20-25 pieces

Ingredients: 

• 1 3/4 cups Whole Wheat Flour
• 1/4 cup Semolina
• 1/4 cup Desiccated Coconut
• 3 tbsp Ghee (Clarified Butter)
• 1 tbsp Fennel Seeds (Saunf)
• 1/2 tbsp Cardamom Powder (Elaichi Powder)
• 10-12 Cashew Nuts, small pieces
• 3/4 cup Grated Jaggery
• 1/2 cup (110 ml) Water
• Oil for Deep Frying

Instructions:

1. In a bowl, combine 3/4 cup of grated jaggery with 110ml of water. Stir over low heat until the jaggery dissolves in the water. Set the jaggery syrup aside to cool completely.
2. In a large mixing bowl, combine 1 and 3/4 cups of whole wheat flour, 1/4 cup of semolina, 1/4 cup of desiccated coconut, 1 teaspoon of fennel seeds, 1/2 teaspoon of cardamom powder, and 2 tablespoons of chopped cashew nuts. Mix these dry ingredients thoroughly.
3. Add 3 tablespoons of ghee to the dry ingredients and mix until the mixture resembles crumbs.
4. Slowly, a little at a time, add the jaggery syrup to the wheat flour mixture to form a stiff dough.
5. Cover the dough entirely with a wet cloth or cling film and allow it to rest for at least an hour.
6. After resting, knead the dough again. Take small portions of the dough in your hand and shape them into rounds. Flatten them by pressing with your palm. You can use a toothpick or create your preferred design on top.
7. Heat oil in a pan over medium flame for deep frying. Ensure the oil is sufficiently hot.
8. Carefully add the thekua pieces one by one into the hot oil, frying them over medium-low flame. Avoid overcrowding the pan to ensure even cooking.
9. Fry until the thekua turns a beautiful golden brown, flipping them at regular intervals for uniform cooking.
10. Once fried, remove the excess oil from the thekua by placing them on a tissue-lined plate. The tissue will absorb any excess oil.
11. Allow the thekua to cool down completely and store them in an airtight container.

Enjoy your homemade Thekua, a delightful sweet treat perfect for Chhath Puja and various occasions.