Chhath Puja is incomplete without Thekua Prasad, read the easy recipe to make it here

Lucknow| Chhath Puja is an important festival of Bihar and Jharkhand. Thekua or Khajuri is a major offering in this festival. Thekua has special significance in Chhath Puja. This year Chhath Puja (Chath Puja 2024 Date) will start from Nahay-Khae from 5th November and will conclude with offering Arghya in the morning on 8th November. In this festival, while offering Arghya as Prasad to Thekua, it is offered to Sun God and Chhathi Maiya.

Its taste is sweet and crisp, which everyone likes to eat with great enthusiasm. In such a situation, if you want to make Thekua at home for Chhath or if you are away from home and are not able to go to Chhath Puja, then you can still make Thekua with the help of easy recipe. You can taste it. Let us know the method of making Thekua.

Ingredients for making Thekua:
1 cup wheat flour
½ cup jaggery syrup
¼ cup ghee
½ spoon fennel
½ teaspoon cardamom powder
½ cups grated coconut
Oil (for frying)

Method of making Thekua:
1. Take wheat flour in a big vessel. Add ghee, cardamom powder and fennel to it and mix well. Knead it lightly, but not completely.
2. Add jaggery and some water in a pan and cook on low flame. When the jaggery is completely dissolved, turn off the gas.
3. Now slowly add jaggery syrup to the dough and start rubbing the dough. Similarly, knead the dough, but do not make it too soft or leave it too hard.
4. After this, cover the dough and leave it for 15-20 minutes.
5. Now take small balls of dough and make them circular with your hands and flatten them slightly.
6. If you want, you can also make designs on dough balls with the help of stencils for thekua.
7. Now heat oil in a pan. Now put thekua in oil one by one and fry it until it turns golden.
8. When thekua turns dark brown on both sides, take it out and keep it aside.
9. Now let the thekua cool completely. Now keep them filled in an airtight container.

While making Thekua, keep these things in mind
The dough should neither be too hard nor too soft.
Jaggery syrup should neither be too thin nor too thick.
Fry the pots on low flame only.
Eat the thekus only after it cools completely.