If you’ve ever gone to Chhath Puja or gone to a Bihari family amid celebrations, chances are you’ve been advertised a golden-brown, fresh however delicate treat called Thekua. This conventional sweet from Bihar and parts of Uttar Pradesh is more than fair a snack it’s a image of commitment, legacy, and homegrown goodness. Passed down through eras, the formula remains to a great extent unaltered, Traditional thekua recipe Bihar.
In this blog, we’ll walk you through how to make Thekua the conventional way, utilizing basic fixings and age-old methods, so you can reproduce that true happy flavor at home.
What is Thekua?
Thekua is a deep-fried sweet made basically from wheat flour, jaggery (or sugar), and ghee. It’s particularly arranged as a prasad (advertising) amid Chhath Puja, devoted to the Sun God, but is too delighted in year-round as a nibble. Its unmistakable surface comes from the way it’s worked, molded, and fricasseed gradually to perfection.
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Ingredients You’ll Need
- Makes around 15–20 Thekuas
- Wheat flour – 2 cups
- Jaggery – 1 glass (ground) or sugar – ¾ cup
- Ghee (clarified butter) – 4 tbsp (also more for searing if desired)
- Cardamom powder – 1 tsp
- Grated coconut – ¼ container (discretionary, for richness)
- Fennel seeds (saunf) – 1 tsp, gently crushed
- Water – approximately ½ glass (to dissolve jaggery)
- Oil or ghee for singing – sufficient for deep-frying
Step-by-Step Conventional Method
Step 1: Plan the Jaggery Syrup
- In a little dish, include ground jaggery and approximately half a glass of water.
- Heat tenderly until the jaggery softens completely.
- Strain through a strainer to evacuate debasements and let it cool slightly.
Tip: Don’t overboil; we need a syrup, not a thick caramel.
Step 2: Blend the Dough
- In a expansive blending bowl, include wheat flour, fennel seeds, cardamom powder, and ground coconut (in case using).
- Pour in softened ghee and blend well with your fingers until it gets to be crumbly—this guarantees a flaky texture.
- Gradually include the tepid jaggery syrup and manipulate into a firm but flexible dough.
Tip: Don’t make the batter as well delicate; it ought to hold its shape when pressed.
Step 3: Shape the Thekuas
Take little lemon-sized parcels of the dough.
Flatten them somewhat into plates. Customarily, wooden molds with carved plans are utilized to engrave designs, but you can moreover utilize the back of a fork for a natural look.
Step 4: Broil to Perfection
- Heat oil or ghee in a profound skillet over medium heat.
- Slide in the formed thekuas delicately, without packing the pan.
- Fry gradually on medium-low warm until they turn brilliant brown on both sides.
- Remove and deplete on a kitchen towel.
Serving Suggestions
- Traditionally served as prasad amid Chhath Puja.
- Enjoy with a container of hot chai as an evening snack.
- Store in an hermetically sealed holder for up to two weeks—perfect for travel snacks.
Tips for the Best Conventional Thekua
- Jaggery vs Sugar: Jaggery gives a wealthy, gritty sweetness, whereas sugar makes the surface lighter.
- Slow Broiling: Keep the fire medium-low to cook equitably and maintain a strategic distance from burning the external layer.
- Ghee for Flavor: If conceivable, sear in ghee for a really bona fide taste.
- Patterns Matter: If you can, discover a conventional wooden Thekua shape for that festival-perfect look.
Cultural Significance
Thekua is profoundly tied to Bihari culture and the customs of Chhath Puja. Aficionados get ready it without tasting, as it is implied to be advertised to begin with to the god. The handle of making thekua in expansive clusters gets to be a family occasion, with numerous eras gathering around to work, shape, and sear whereas sharing stories and laughter. Beyond devout events, Thekua has ended up a culinary minister for Bihar, speaking to the state’s adore for straightforward, hearty, and Chhath puja special thekua.
Modern Variations
While the conventional formula remains prevalent, inventive turns are emerging:
- Baked Thekua – for a more advantageous adaptation without deep-frying.
- Stuffed Thekua – with coconut and dry natural product filling.
- Flavored Thekua – including cocoa or nutmeg for a combination touch.
Final Thoughts
Making Thekua the conventional way is more than cooking—it’s a social involvement. The combination of wheat, jaggery, and ghee is straightforward, however the result is a sweet that carries the warmth of convention and family cherish. Whether you make it for a celebration or essentially to appreciate with tea, Thekua is a taste of Bihar worth cherishing.
