Thekua, the most popular prasada during Chhath puja in Southern Nepal, Bihar and Uttar Pradesh, is a sweet snack widely preferred in these regions for centuries. Here's the recipe.
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Ingredients To Make Thekua:
15 Servings
500 gm wheat flour
2 teaspoon ghee
2 cup refined oil
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2 cup water
300 gm sugar
1 teaspoon powdered green cardamom
1/2 cup grated coconut
1 teaspoon fennel seeds
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Instructions To Prepare Bihari:
Boil 2 cups of water in a pan, add sugar, stir, and melt. Turn off the burner and remove it from the pan.
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Mix ghee with sugar syrup and let it cool at room temperature.
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Knead a soft dough using whole wheat flour, grated coconut, fennel, and cardamom powder. Add sugar syrup in batches, ensuring it's not too soft or Thekua will turn into pooris.
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Shape the dough into small balls using hands, a cookie cutter, or emboss a design for an attractive appearance.
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Heat oil in a kadhai, add flattened dough, and deep fry until golden brown. Keep flame low for inside cooking and repeat for remaining dough balls.
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Thekua is ready to be cooled at room temperature and stored in air-tight containers.
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Knead dough with ghee or saffron milk for a soft, delicious thekua. Store in an airtight container for up to 3 weeks, using jaggery, stevia, or sugar-free alternatives.
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