Enjoy the goodness of Thekua recipe with Jaggery – a simple and sweet Indian treat. Follow our easy recipe for a delightful taste of tradition!
Thekua is a crispy and crunchy cookie-like sweet that is made with whole wheat flour, jaggery, ghee and some spices. It is a popular snack in Bihar, Jharkhand, West Bengal and some parts of Uttar Pradesh and Nepal. It is also a special offering to the Sun God during the Chhath Puja 2023 festival. In this blog post, I will show you how to make thekua with jaggery at home with simple ingredients and steps.
What is Thekua?
Thekua is a deep-fried cookie that has a rustic and uneven shape and texture. It is made by kneading a stiff dough with whole wheat flour, ghee, jaggery syrup and some flavoring agents like fennel seeds, cardamom powder and coconut. The dough is then shaped into small balls and flattened with a wooden mould or a cookie press. The moulds have different patterns that give the thekua a unique appearance. The thekua are then deep-fried in oil until golden and crisp. They can be stored in an airtight container for up to a month.
Thekua is also known by different names in different regions, such as khajuria, khajur, thikari, thokwa, kajuria and so on. Thekua is not only a delicious snack but also a symbol of faith, devotion and tradition. It is an integral part of the Chhath Puja, a four-day festival that is dedicated to the Sun God and his wife. Thekua is offered to the Sun God along with fruits, milk, sugarcane and other items. Thekua is also distributed among the family members and friends as a prasad or blessing.
What is Thekua Recipe with Jaggery?
Making thekua with jaggery is very easy and requires only a few ingredients. Here are the steps to make thekua with jaggery at home:
Ingredients
- 2 cups whole wheat flour
- 1/4 cup semolina
- 1/4 cup desiccated coconut
- 1/4 cup ghee
- 1 teaspoon fennel seeds
- 1/2 teaspoon cardamom powder
- 3/4 cup grated jaggery
- 1/2 cup water
- Oil for deep frying
How to prepare Thekua with Jaggery?
Prepare the Jaggery Syrup
In a small saucepan, combine the grated jaggery with 1-2 tablespoons of water. Heat over low flame, stirring occasionally, until the jaggery dissolves completely. Set aside to cool.
Make the Dough
In a large mixing bowl, add the whole wheat flour, semolina, coconut, ghee, fennel seeds and cardamom powder. Mix well and rub the ghee with the flour until you get a crumbly texture.
Incorporate the Jaggery and Ghee
Pour the cooled jaggery syrup into the flour mixture and gradually add the melted ghee. Knead the ingredients together until a pliable dough forms. If the dough is too dry, add a teaspoon of water at a time until it reaches the desired consistency.
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the flavors to meld and the gluten to relax.
Shape the Thekua
Divide the dough into equal portions and roll each portion into a ball. Flatten each ball into a disc, approximately 1/4-inch thick.
Deep Fry the Thekua
Heat oil in a deep frying pan or wok over medium heat. Carefully lower the Thekua discs into the hot oil and fry until they turn golden brown on both sides. Heat oil in a deep frying pan over medium-high heat. Drop the thekua carefully into the hot oil and fry them on both sides until golden and crisp. Do not overcrowd the pan and fry them in batches.
Drain and Serve
Remove the fried Thekua from the oil and drain excess oil on paper towels. Let the thekua cool down completely before storing them in an airtight container. Enjoy them with a cup of tea or coffee or as a prasad.
Tips and Variations
- You can use sugar instead of jaggery, but jaggery gives a better flavor and color to the thekua.
- You can use all-purpose flour instead of whole wheat flour, but whole wheat flour gives a more rustic and healthy texture to the thekua.
- You can add other dry fruits, nuts or spices of your choice to the dough, such as raisins, almonds, pistachios, poppy seeds, sesame seeds, nutmeg, cloves, etc.
- You can also bake the thekua in the oven instead of frying them. Preheat the oven to 180°C and bake them for 15 to 20 minutes or until golden and crisp.
Symbolism of Thekua in Chhath Puja
Offering to the Sun God: Thekua is considered a naivedya or prasad, a sacred offering to the Sun God, Surya Devta. It is believed that Surya Devta is pleased with the sweet and nutty flavor of Thekua.
Representation of Purity and Simplicity: Thekua’s simple ingredients and preparation method symbolize purity and devotion, reflecting the essence of Chhath Puja.
Nourishment for the Devotees: After the rigorous fasting and rituals of Chhath Puja, Thekua provides sustenance and energy to the devotees, replenishing their strength.
Social Bonding and Sharing: Thekua is often shared among family members, friends, and neighbors, fostering a sense of community and togetherness during the festive occasion.
Cultural Heritage and Tradition: Thekua is an integral part of Chhath Puja’s cultural heritage, connecting generations and preserving the rich traditions associated with this festival.
Importance of Thekua Preparation
Purity and Cleanliness: Thekua preparation is often accompanied by strict adherence to purity and cleanliness. The ingredients are carefully selected, and the cooking process is done with utmost care to maintain the sanctity of the prasad.
Community Participation: In many communities, Thekua preparation becomes a social event, bringing women together to share recipes, techniques, and stories, strengthening bonds and preserving culinary traditions.
Devotion and Dedication: The dedication with which Thekua is prepared reflects the deep devotion of Chhath Puja devotees. The entire process is imbued with reverence and a sense of spiritual offering.
Read more about Sarson Ka Saag Recipe in Hindi: 5 simple steps
Conclusion
Bihari Thekua recipe with Jaggery is not just a recipe; it’s a journey into the heart of Indian culinary tradition. With its simple yet flavorful preparation, this sweet treat captures the essence of cultural richness. The fusion of jaggery’s natural sweetness elevates the experience, making Thekua not only a delightful dessert but also a celebration of heritage. So, embark on this culinary adventure, savor the sweetness, and create lasting memories with a taste that transcends time and tradition.
Frequently Aksed Questions (FAQs):
Q.1 What is the difference between thekua and khajuria?
Ans: Thekua and khajuria are similar in taste and texture, but thekua is made with whole wheat flour and jaggery, while khajuria is made with all-purpose flour and sugar.
Q.2 How long can thekua be stored?
Ans: Thekua can be stored in an airtight container for up to a month at room temperature. You can also refrigerate them for longer shelf life.
Q.3 How to make thekua without moulds?
Ans: You can make thekua without moulds by using a fork or a toothpick to make some designs on the flattened dough balls. You can also use a cookie cutter or a glass to cut out different shapes.
Q.4 How to make thekua soft and chewy?
Ans: To make thekua soft and chewy, you can add some milk or yogurt to the dough and knead it well. You can also fry them on low heat for a longer time.
I hope you liked this blog post on how to make thekua with jaggery. If you try this recipe, please share your feedback and photos with me. You can also follow me on social media for more such recipes. Thank you for reading!
