New Delhi: Chhath Puja is celebrated in several states of North India and is dedicated to the worship of the Sun God and Chhathi Maiya. This is a four-day-long festival and is celebrated on the sixth day of Kartik Shukla. This year, Chhath Puja will be celebrated from October 28 to October 31. Women fast for 36 hours during the puja and offer prayers for their children’s well-being, happiness, and long lives.
The four-day Chhath festival would not be complete without the special treats, as is the case with all Indian celebrations. Thekua, which is also provided as prasad during Chhath Puja, is the most significant of the many dishes that are prepared.
Thekua, also known as Khajuria in many regions of the nation, is a biscuit-like confection made in states like Bihar, Madhya Pradesh, Uttar Pradesh, and West Bengal. It is traditionally made with flour, jaggery, and ghee. Although it is full of calories, it is irresistible.
Let’s see how we can prepare this mouth-watering delicacy this Chhath at our very own kitchens.
Ingredients:
- 2 cups Whole Wheat Atta
- 1/2 cup Jaggery or Sugar
- 1/4 cup Fresh Grated Coconut
- 1/4 cup Rava
- 4 tbsp Ghee
- 3/4 tsp Cardamon Powder
- Oil to fry
- 1/2 cup Water
Preparation:
The dough’s consistency is the secret to successfully making thekua. It shouldn’t be allowed to soften; it must be just slightly hard. It becomes more like a poori if it softens and loses the crisp. Now, let us look at the steps to make the perfect thekua.
1. In a small saucepan, heat a little water and dissolve the jaggery. To test the consistency of the mixture, dip your index finger and stretch it with your thumb to see if it forms threads. The ratio of jaggery to flour is 1:2 and threads should not be made from jaggery. (Instead of jaggery, sugar can also be used)
2. Once it is done, the pan is removed from the flame and the jaggery is strained. (straining is not required if sugar is being used)
3. In another vessel the dry ingredients are mixed.
4. Knead the dough well with fennel seeds and jaggery syrup. Ghee may also be added to make the Thekuas crispy. It should be kept in mind that the dough must not be too soft, or else it would become like a poori.
5. Once this is done, the dough is covered and kept aside for around 10 minutes.
6. Small round balls of dough are made and flattened on a Thekua mould, to imprint beautiful patterns on them.
7. A kadhai is heated with oil under a medium flame and the Thekuas are fried one by one till they are dark brown. The flame must be kept at medium heat so that the Thekuas are evenly cooked from all sides.
8. They are then let to cool and served.