The Thekua recipe calls for whole wheat flour, jaggery, ghee, fennel, and dried coconut. The process involves preparing cooled jaggery water, mixing ghee into the flour, creating a stiff dough, then shaping and frying the pieces. The page retains the provided ingredient amounts without adding yield, cooking time, or nutritional information.
Authentic Bihar-Style Thekua
Thekua is the most revered Prasad of Chhath Puja. An ideal Thekua is crunchy on the outside, mildly crumbly within, and richly infused with jaggery and fennel.
Ingredients
Preparation Steps
- Dissolve the jaggery in 1/2 cup of warm water and allow it to cool fully. Strain to eliminate any impurities.
- In a bowl, mix the 4 tbsp of ghee into the wheat flour until the texture looks like breadcrumbs. Then, add the fennel and coconut.
- Slowly incorporate the jaggery water to form a very firm dough.
- Take small amounts, press them onto a wooden mold (Sancha) to create patterns, and deep fry in ghee over low to medium heat until they turn dark golden brown. Allow to cool and harden.
About this edition: Derived from the provided Wave 3 article. The original article’s phrasing remains intact; any editorial comments are distinctly marked. This page does not introduce unconfirmed dates, locations, or schedule details.