Samagri & prasad

How to Make Traditional Thekua for Chhath Puja

Make the source recipe's Thekua through four stages: prepare jaggery syrup, mix a stiff dough, shape the pieces and fry them. The ingredient quantities and original method are preserved below.

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Shubh Chhath Puja greeting artwork with sugarcane, coconut, fruits, thekua and earthen lamps.
This Chhath Puja greeting artwork showcases sugarcane, fruits, a bamboo basket, and lamps.

Authentic Chhath Puja Thekua Recipe

Thekua is the centerpiece of Chhath Puja Prasad. This traditional sweet snack is crisp, flavorful, and requires particular methods to attain the ideal texture—crunchy on the outside, yet dense and crumbly within.

Note on Purity: When preparing this for actual Chhath Prasad, be sure to use newly purchased utensils, fresh oil or ghee, and observe strict personal hygiene before entering the kitchen.

Ingredients Needed

  • 2 Cups Whole Wheat Flour (Atta) – preferably coarsely ground.
  • 3/4 Cup Pure Jaggery (Gud) - crushed.
  • 1/2 Cup Water (to melt the jaggery).
  • 3 to 4 Tablespoons Pure Ghee (for Moyan/shortening).
  • 1 Tablespoon Fennel Seeds (Saunf).
  • 2 Tablespoons Finely Chopped Dry Coconut (Nariyal).
  • Pure Ghee or Vegetable Oil for deep frying.

Step 1: Prepare the Jaggery Syrup

Place the crushed jaggery and half a cup of water in a pan. Warm gently until the jaggery fully dissolves. Avoid boiling it into a thick syrup. Strain the mixture to eliminate impurities and allow it to cool completely.

Step 2: Prepare the Dough

Place the wheat flour into a large mixing bowl. Add the 4 tablespoons of melted ghee (known as Moyan). Using your hands, rub the ghee into the flour until the texture looks like coarse breadcrumbs. Then, stir in the fennel seeds and chopped coconut.

Gradually pour in the cooled jaggery syrup and knead until the dough is firm and tight. Avoid making it soft like roti dough. The firmer the dough, the crispier the Thekua will be.

Step 3: Shape Using a Sancha

Take a small piece of dough about the size of a lemon and shape it into a smooth ball. Traditional Thekua is then pressed onto a wooden mold known as a Sancha to create elegant leaf or floral designs. If you lack a Sancha, flatten the ball between your hands and use a fork to etch a leaf pattern.

Step 4: Deep Frying

Heat ghee or oil in a deep Kadhai over medium heat. When hot, reduce the flame. Carefully place the shaped Thekuas into the oil. Fry them patiently on a low to medium flame until they become deep golden brown. If the flame is too high, the inside will stay uncooked.

Take them off and allow to cool on a paper towel. They will become hard and crisp as they cool down. Keep in an airtight container for up to 3 weeks.

The original article text is retained from the provided Chhath Puja collection. This edition includes navigation, summaries, images, and distinctly marked editorial notes.

Puja samagri checklist

Sort the items detailed in the source into baskets and containers, fresh fruits and vegetables, and cooking and ceremonial necessities. The checklist can be checked off during review and printed for home organization.

Traditional Chhath prasad

Thekua, Rasiyaw and Kasasar feature in this guide to Chhath prasad. It describes their ingredients and devotional place, together with the source account's traditional approach to preparation.

Sugarcane, coconut and fruits

The offering basket reflects the source article's connections between the harvest, gratitude and family prayers. Explore its interpretations of sugarcane, coconut, pomelo, bananas and root vegetables.