New Delhi: Chhath Puja, an age-old Hindu festival that resonates with the rhythms of love, gratitude, and spiritual connection. This year, Chhath Puja is celebrated from November 5, 6, 7 and 8, 2024. Celebrated for over four days, this occasion honours the Surya dev symbolising vitality, energy, and sustenance. One of the most loved delicacies of this festival is Thekua, which is a light, crunchy snack with a sweet and savoury flavour.
Observed mainly in the states of Bihar, Uttar Pradesh, Jharkhand, and Nepal, Chhath Puja represents the rich cultural heritage of India. The essence of the Chhath Puja displays simplicity, warmth, and communal spirit of the celebration. Families gather, share traditional folk songs, offer prayers and make delectable Thekua along with other traditional dishes to mark the festivities.
How to make Thekua?
The traditional Thekua can be made with both sugar and Jaggery (Gud). Scroll down below to get the recipe for sugar and Jaggery Thekua that you can try this Chhath Puja and feel the warmth of the festival.
Steps to make Thekua with sugar
Ingredients:
- 2 cups all-purpose flour (atta)
- 1/2 cup ghee or oil
- 1/2 cup sugar
- 1/4 teaspoon cardamom (elaichi) powder (optional)
- Chopped nuts or dried fruits (optional)
Instructions:
- In a large mixing bowl, add flour cardamom powder (if using), ghee or oil, and sugar and mix to make dough.
- Knead this dough for 5-7 minutes until it reaches a smooth consistency.
- Divide the dough into small balls.
- Flatten each ball slightly to form a disk shape.
- Use a fork or a traditional Thekua mold to make patterns on the surface.
- In a deep frying pan, heat the oil over medium heat.
- Fry Thekuas until they turn golden brown.
- Drain the excess oil and store it in an airtight jar.
Steps to make Thekua with jaggery (gud)
Ingredients:
- 2 cups whole wheat flour
- 1 cup (grated) Jaggery
- 1/2 cup (adjust as needed)Water
- 1/2 tsp Cardamom powder (elaichi)
- 2 tbsp (optional) Grated coconut
- 1 tsp Fennel seeds (saunf)
- 2-3 tbsp (for kneading) Ghee
- for deep frying Oil or ghee
Steps
- In a pan, take grated jaggery in 1/2 cup water and heat it on low flame until it dissolves completely.
- Strain the jaggery syrup and let it cool a bit.
- In a mixing bowl, add the whole wheat flour, fennel seeds, cardamom powder, and grated coconut (if using).
- Pour the melted ghee into the flour mixture and knead well until it reaches coarse crumbs.
- In this mixture, gradually add the jaggery syrup while mixing, and knead it again to make a semi-stiff dough.
- Take a small portion of the dough and flatten it slightly with hands.
- In a pan, heat oil or ghee over medium heat.
- Deep fry the Thekua on medium to low until they turn golden brown.
- Drain the excess oil and store it in an airtight container.
With its crunchy texture and sweet flavours, Thekua is a perfect complement to festivals and also for everyday snacking. The simple recipe makes it a timeless treat, connecting the generations and warming hearts.
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