Chhath Puja Special Thekua Recipe: Thekua has its own special significance in Chhath Puja. It is not only Prasad, but also a symbol of reverence and tradition. If thekua is prepared in the right proportion and method, it becomes soft from inside and crisp from outside, and also does not spoil for a long time. Here’s a perfect thekua recipe that will make it perfect. So let us know how to make it.
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Material (Chhath Puja Special Thekua Recipe)
- Wheat flour – 2 cups
- Jaggery – 1 cup (grated or in pieces)
- Coconut flakes – 2–3 tbsp
- Fennel – 1 tsp
- Cardamom powder – ½ tsp
- Ghee – 3–4 tbsp (for moyan)
- Water – as per requirement (for melting jaggery)
- Ghee or refined oil for frying
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Method (Chhath Puja Special Thekua Recipe)
- Heat some water in a pan and add jaggery in it. When the jaggery melts, filter it to remove any dirt. Now let it cool down.
- Now add ghee (moyan), fennel, coconut shavings and cardamom to the wheat flour. Now slowly add the jaggery solution and knead a stiff but soft dough.
- Now make small balls out of it and shape them with palm or thekua mold. Keep in mind that the thickness should be uniform so that it gets cooked evenly during frying.
- Heat oil or ghee on medium flame. Fry the thekua slowly until it turns golden brown. Frying it on very high flame will leave it crisp from outside but raw from inside.
- Let the thekua cool completely, then store in an airtight container. In this way they remain good for 10-15 days.
tips (Chhath Puja Special Thekua Recipe)
- To prevent thekua from becoming hard, you can add some ghee and some milk to the flour.
- While frying, keep the flame medium, neither too high, nor too slow.
- The jaggery solution should be lukewarm, not very hot.
