Thekua Recipe
Introduction: Thekua, also known as Khajuria or Thikari, is a traditional sweet from the Indian states of Bihar, Jharkhand, and Uttar Pradesh. This delicacy is particularly associated with the Chhath Puja festival, where it is offered as prasad (a religious offering). Thekua is a deep-fried, crispy, and mildly sweet cookie made from whole wheat flour, jaggery, and ghee. Its rustic flavor, crunchy texture, and long shelf life make it a beloved snack across generations.
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup jaggery (gud), grated or powdered
- 1/2 cup water
- 4 tablespoons ghee (clarified butter)
- 1/2 teaspoon fennel seeds (saunf)
- 1/4 teaspoon cardamom powder (optional)
- 1/2 cup grated coconut (optional)
- Ghee or oil for deep frying
Preparation Steps:
1. Preparing the Jaggery Syrup:
- In a small pan, add the jaggery and water.
- Heat the mixture on a low flame until the jaggery melts completely. Stir occasionally to ensure it doesn’t stick to the bottom.
- Once the jaggery has dissolved, turn off the heat and allow the syrup to cool slightly. It’s important not to overheat the jaggery as it might caramelize, altering the taste of the Thekua.
- Set aside the syrup to cool down until it’s lukewarm.
2. Making the Dough:
- In a large mixing bowl, add the whole wheat flour.
- Pour the ghee over the flour and mix well. The mixture should resemble coarse crumbs, and when pressed in the fist, it should hold its shape.
- Now, add the fennel seeds, cardamom powder, and grated coconut to the flour-ghee mixture. These ingredients give Thekua its distinctive flavor. The fennel seeds add a slight anise-like sweetness, while the coconut gives it a nutty flavor.
- Gradually pour the lukewarm jaggery syrup into the flour mixture. Mix it well using your hands to form a semi-soft dough. The dough should not be too soft like roti dough, nor too hard. It should be firm enough to hold shape but pliable.
- If the dough feels too dry, you can add a little more water. If it’s too sticky, sprinkle a bit of flour to get the right consistency.
3. Shaping the Thekua:
- Take small portions of the dough (about the size of a golf ball) and roll them into smooth balls.
- Flatten each ball slightly to form a disc. Traditionally, Thekua discs have intricate patterns. You can use a fork, knife, or a special wooden mold (often called ‘Thekua mold’) to create patterns on the surface. Press the disc gently on the mold or with a fork to imprint the design.
- Place the shaped Thekua on a plate or tray, and cover them with a damp cloth to prevent drying out.
4. Frying the Thekua:
- Heat ghee or oil in a deep frying pan over medium heat. The oil should be hot enough that when you drop a small piece of dough into it, it rises to the surface without browning too quickly.
- Carefully slide a few Thekuas into the hot oil. Do not overcrowd the pan; fry in batches.
- Fry the Thekuas on medium-low heat. This ensures they cook evenly and turn crispy. Fry until they are golden brown on both sides. The key to a perfect Thekua is slow frying; rushing the process can result in an undercooked center.
- Once done, remove them with a slotted spoon and drain excess oil on a paper towel.
- Repeat the process with the remaining dough.
5. Storing Thekua:
- Allow the fried Thekuas to cool completely before storing them.
- Store in an airtight container at room temperature. Thekua has a good shelf life and can be enjoyed for up to 2-3 weeks.
Serving Suggestions: Thekua is traditionally served during festivals, particularly Chhath Puja, but it can be enjoyed anytime as a snack with tea or coffee. Its rustic sweetness and crunchy texture make it a perfect treat for festive occasions or a simple homemade indulgence.
Variations:
- Sugar Instead of Jaggery: While jaggery is traditional, some people prefer making Thekua with sugar. In that case, substitute the jaggery with an equal amount of sugar and dissolve it in water to make the syrup.
- Add Nuts: For an added crunch, you can mix chopped nuts like almonds or cashews into the dough.
- Flavoring: Rosewater or kewra water can be added for a fragrant twist.
Conclusion: Thekua is not just a sweet treat; it’s a symbol of tradition, festivity, and the rich culinary heritage of India. Its simple ingredients and preparation make it an accessible recipe for anyone wishing to explore traditional Indian sweets. Whether you’re making it for a festival or just to enjoy with your family, Thekua brings warmth, sweetness, and a bit of nostalgia to your table.