Thekua
Deeply woven into the cultural fabric of Bihar and Eastern Uttar Pradesh, Thekua is far more than just a sweet snack; it is a revered 'prasad' (sacred offering) at the heart of the Chhath Puja. This rustic, cookie-like delicacy is a testament to the simplicity and purity of the festival itself. Made from a humble mixture of whole wheat flour and jaggery, and fragrant with fennel seeds, Thekua is a taste of ancient tradition.
Its wonderfully crunchy and crumbly texture comes from being deep-fried in ghee, a process that fills the entire home with an unmistakably festive aroma. Preparing Thekua is a ritual in itself, undertaken with great piety and cleanliness by the 'vratis' (devotees observing the fast). The dough is often pressed into beautifully carved wooden molds ('saancha') to give the cookies their distinctive patterns. Each bite of this earthy, wholesome sweet is imbued with the spirit of devotion, a tribute to the life-giving Sun God and a cherished taste of home and heritage.
Ingredients
- 2 cups Whole wheat flour
- 3/4 cup Jaggery, grated or powdered
- 1/2 cup Water
- 1/2 cup Grated dry coconut (optional)
- 1 tsp Fennel seeds (saunf)
- 4 tbsp Ghee, melted
- Ghee or oil for deep frying
Instructions
- Dissolve the jaggery in 1/2 cup of warm water to make a syrup. Strain it to remove impurities.
- In a large bowl, mix the whole wheat flour, grated coconut, fennel seeds, and 4 tbsp of melted ghee.
- Crumble the mixture with your fingertips. It should resemble coarse breadcrumbs.
- Gradually add the jaggery syrup to the flour mixture and knead into a stiff dough. Do not over-knead.
- Take small portions of the dough and shape them into small, flat discs. You can press them onto a special wooden mould ('saancha') for a traditional design or use a fork to create patterns.
- Heat ghee or oil in a kadai (wok) on low to medium heat.
- Gently slide the thekuas into the hot ghee and fry on a low flame until they are golden brown and crisp on both sides. This needs to be done slowly to ensure they cook through.
- Drain on paper towels and let them cool completely before storing in an airtight container.