Thekua
Bihar's sacred Chhath Puja sweet — crispy fried wheat cookies with jaggery and coconut, offered to the Sun God.
Prep Time
20 mins
Cook Time
30 mins
Servings
25-30 pieces
Difficulty
Easy
Ingredients
main
Instructions
Dissolve Jaggery
5 minsDissolve grated jaggery in 3-4 tablespoons of warm water. Strain to remove impurities.
Mix Dry Ingredients
3 minsCombine wheat flour, semolina, desiccated coconut, cardamom powder, and fennel seeds in a bowl.
Make Dough
8 minsAdd ghee to the dry ingredients and rub in until mixture resembles breadcrumbs. Gradually add the jaggery water and knead into a firm, stiff dough — firmer than roti dough.
Shape
15 minsDivide into portions. Press each into traditional molds with carved designs, or shape by hand into flat rounds or oval cookies. The dough should hold its shape firmly.
Deep Fry
20 minsHeat oil or ghee to medium heat (not too hot). Fry thekua in batches on medium-low heat, turning occasionally, until deep golden brown. This takes 8-10 minutes per batch.
Drain and Cool
15 minsDrain on paper towels. Thekua will harden as it cools — that is the desired texture. Store in an airtight container for up to 2 weeks.
Chef's Tips
- Firm dough is essential — soft dough makes soggy thekua
- Fry on medium-low heat for even cooking
- Traditional carved wooden molds create beautiful patterns
- They harden considerably as they cool — normal
- Store in airtight container — stay crisp for 2 weeks
The Story Behind Thekua
Thekua is the most sacred sweet of Chhath Puja — Bihar's most important festival dedicated to the Sun God, Surya. Prepared with great devotion by fasting women, thekua is offered at the riverbank at sunrise and sunset during the four-day festival. No festival is complete without these crispy, carved cookies.
The name "thekua" comes from the wooden molds (thekua saancha) carved with beautiful geometric and floral patterns used to press the cookies before frying.