Thekua Recipe – Traditional Bihari Chhath Special Sweet

Introduction

Thekua is a traditional deep-fried Indian sweet that holds great cultural and religious significance, especially in the states of Bihar, Jharkhand, and parts of Eastern Uttar Pradesh. Prepared mainly during the sacred festival of Chhath Puja, Thekua is offered as prasad to the Sun God. Made with whole wheat flour, jaggery, ghee, and flavored with cardamom and fennel seeds, this crispy and mildly sweet delicacy is loved for its rich taste and long shelf life.

Unlike many other Indian sweets, Thekua does not require sugar syrup or complicated techniques. Its simplicity is what makes it so special. Whether you prepare it for a festival or simply as a tea-time snack, Thekua never disappoints.

In this detailed recipe guide, you will learn how to make authentic Bihari-style Thekua at home with step-by-step instructions, tips, variations, and storage advice.

What is Thekua?

Thekua is a traditional handmade sweet snack made from whole wheat flour and jaggery. The dough is shaped using molds or hand-pressed designs and then deep-fried until golden brown and crisp.

It is also known by different names in various regions:

Khajur
Thikari
Tikri

Thekua is especially important during Chhath Puja, where it is prepared as sacred prasad and offered to the Sun God.

Ingredients

2 cups whole wheat flour
¾ cup grated jaggery (or sugar)
4–5 tablespoons ghee
1 teaspoon fennel seeds (saunf)
½ teaspoon cardamom powder
2–3 tablespoons grated dry coconut (optional)
½ cup warm water (to dissolve jaggery)
Oil or ghee for deep frying

Preparation Time

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Makes: 15–18 Thekua

Step-by-Step Thekua Recipe

Step 1: Prepare Jaggery Syrup

Take warm water in a bowl and add grated jaggery. Stir until jaggery dissolves completely. Strain to remove impurities if needed.

If using sugar, dissolve it in warm water instead.

Step 2: Prepare the Dough

In a large mixing bowl, add whole wheat flour.

Add fennel seeds, cardamom powder, grated coconut, and ghee. Mix well by rubbing ghee into the flour until crumbly.

Now gradually add the jaggery water and knead into a stiff dough. Do not over-knead. The dough should be firm but smooth.

Rest the dough for 10 minutes.

Step 3: Shape the Thekua

Take small portions of dough and shape them into oval or round discs.

Traditionally, wooden molds with beautiful floral patterns are used to press designs onto the dough.

If you don’t have a mold, you can press lightly with a fork to create simple patterns.

Step 4: Deep Fry

Heat oil or ghee in a heavy-bottom pan on low to medium flame.

Carefully drop the shaped thekua into hot oil. Fry on low flame until they turn golden brown and crisp.

Fry patiently; cooking on high flame may brown them quickly from outside but leave them raw inside.

Once done, remove and drain on paper towel.

Allow them to cool completely. They will become crispier as they cool.

Tips for Perfect Thekua

Always fry on low flame for even cooking.
Dough should be stiff, not soft.
Use good quality jaggery for authentic taste.
Do not overcrowd the pan while frying.
Let them cool completely before storing.

Why Thekua is Special During Chhath Puja

Thekua is not just a sweet — it is a sacred offering. During Chhath Puja, devotees prepare Thekua without tasting it, maintaining purity and devotion. It is offered to the Sun God during evening and morning prayers.

Its long shelf life makes it ideal for festival preparation, as it stays fresh for 10–15 days without refrigeration.

Health Benefits

Made with whole wheat flour (rich in fiber)
Jaggery provides iron and natural sweetness
Contains no artificial preservatives
Energy-rich snack

Though deep-fried, it can be enjoyed in moderation as part of festive celebrations.

Variations of Thekua

1. Sugar Thekua

Replace jaggery with sugar for lighter color and mild sweetness.

2. Coconut Thekua

Add extra grated coconut for enhanced flavor.

3. Baked Thekua

Bake at 180°C for 20–25 minutes for a healthier alternative.

4. Dry Fruit Thekua

Add chopped almonds and cashews to the dough.

Storage Instructions

Store Thekua in an airtight container at room temperature.

It stays fresh for up to 2 weeks without refrigeration.

Keep away from moisture to maintain crispiness.

Serving Suggestions

Serve with evening tea.
Pack for travel snacks.
Offer as festive prasad.
Enjoy as a crunchy sweet bite anytime.

Frequently Asked Questions

Can I make Thekua without jaggery?

Yes, you can use sugar instead.

Why did my Thekua become hard?

Over-kneading dough or frying on high flame can make them hard.

Can I bake instead of fry?

Yes, but traditional taste comes from deep frying.

Conclusion

Thekua is a timeless traditional sweet that beautifully represents the cultural heritage of Bihar and neighboring regions. Its crisp texture, mild sweetness, and aromatic flavor make it a favorite festive snack.

Whether you prepare it for Chhath Puja or simply to enjoy a homemade traditional sweet, this authentic Thekua recipe will give you perfect results every time.

Try this recipe and bring the taste of tradition to your kitchen! ✨