Copyright timesnownews
As the first light of dawn spills across the ghats of Bihar, Jharkhand, and eastern Uttar Pradesh, a familiar aroma fills the air — the warm, comforting smell of ghee melting into jaggery. It’s unmistakable. It’s festive. It’s Chhath Puja. And there’s one star of the celebration that wins every heart, every single year — Thekua. This humble, golden-brown treat is more than a sweet. It’s devotion in edible form. Made by hand, fried with patience, and offered to the Sun God before being shared with everyone — neighbours, relatives, or anyone who happens to drop by. If you’ve ever tasted Thekua, you would know that it is crisp on the outside and tender at its core. What Makes Thekua So Special At its heart, Thekua is a simple creation. It is made with jaggery, wheat flour, and ghee. That’s all. But each house has its own secret recipe. Some families add fennel seeds for fragrance, others a sprinkle of coconut for texture. What remains unchanged is its purpose — purity. Thekua isn’t made with fancy ingredients or preservatives. It is crafted with the ingredients that are available in every Indian kitchen. Imagine it as a rustic cousin of the biscuit — soulful, crisp, and steeped in faith. Ingredients You’ll Need To make about 15–20 Thekuas, gather: Wheat flour: 2 cups Jaggery (gur): ¾ cup, grated Ghee: 3–4 tablespoons (plus extra for frying) Fennel seeds (saunf): 1 tablespoon Grated coconut: 2 tablespoons (optional but delightful) Cardamom powder: ½ teaspoon Water: as needed Oil or ghee: for deep frying Step 1: The Jaggery Syrup — Where It All Begins In a small pan, warm half a cup of water and add the grated jaggery. Let it melt slowly over low flame. Don’t rush — this is where the flavour develops. Stir gently till it turns into a smooth golden syrup. Strain it to remove any impurities, and let it cool for a bit. This rich syrup will hold your dough together and give Thekua that beautiful caramel tone and earthy sweetness Chhath devotees love. Step 2: Mixing The Magic In a wide bowl, add the wheat flour, fennel seeds, grated coconut, and cardamom powder. Now pour in the melted ghee. Using your fingers, gently rub the ghee into the flour — this process, called moyan, decides how crisp or crumbly your Thekua will be. When the mixture feels grainy and fragrant, start adding the warm jaggery syrup a little at a time. Knead until you get a firm, cookie-like dough. Not too tight, not too loose — just enough to hold shape when pressed. If it feels dry, add a spoon of warm water. Step 3: Shaping Thekua With Love Pinch off small portions and roll them into smooth balls. Flatten each slightly — not too thin, not too thick. Traditionally, families use carved wooden moulds (sancha) that imprint floral or geometric patterns. If you don’t have one, don’t stress. Use the back of a fork, a cookie press, or simply your fingers. The charm of Thekua lies in its imperfections — each one tells its own story. Step 4: Frying To Golden Glory Heat ghee or oil in a kadhai on medium flame. Drop in a few pieces gently, giving them space to fry evenly. Keep the flame steady. Too hot, and they’ll burn on the outside but stay raw within. Too low, and they’ll soak up oil. The key is patience — let them turn golden-brown at their own pace. Once done, lift them out with a slotted spoon and set them on paper to drain. You’ll know they’re perfect when they puff slightly and smell like heaven. Pro tip: Never overcrowd your pan. Let your Thekuas have room to “dance” in the ghee — that’s what gives them that beautiful crunch. Step 5: Cooling, Storing, and Offering Allow your Thekuas to cool completely before storing them in an airtight container. They stay fresh for nearly two weeks — though chances are they’ll disappear much sooner. Traditionally, devotees prepare Thekua a day before Chhath Puja. It’s offered during arghya to Surya Devta, symbolising gratitude, purity, and prayer. Once the rituals are complete, the prasad is shared with everyone, spreading both sweetness and blessings. A Few Fun Facts Thekua is one of the rare sweets made without milk, curd, or syrup — that’s why it lasts so long, even without refrigeration. In older days, travellers carried Thekua as a snack on long journeys through rural Bihar — nutritious, filling, and travel-friendly. Some families swap a bit of wheat flour with ragi or suji for added crunch, while others stick to jaggery fried in pure cow ghee for that divine aroma. Pro Tips From Thekua Veterans Always use fresh jaggery — stale gur can make your dough sticky. Don’t knead too much. A gentle touch keeps them crisp and flaky. Fry in small batches — the oil temperature stays consistent that way. Let the dough rest for 15–20 minutes before frying. It helps flavours settle beautifully. More Than A Sweet — A Tradition For families across Bihar, Jharkhand, and Uttar Pradesh, Thekua isn’t just a festive food. It’s an heirloom. Each household has a slightly different version, passed down quietly through generations. It’s made not for indulgence but for offering — and that’s what makes it sacred. So this Chhath Puja, when you tie up your apron and reach for that jar of jaggery, remember — Thekua is more than a recipe. It’s a story of patience, faith, and love, told through flour and ghee.
