Did you know? There's a special tradition of offering Thekua during Chhath Puja. Learn why this offering is offered to Sun God and Chhathi Maiya, and how to make it at home.

Thekua Recipe

Along with worshipping the Sun God and Chhathi Maiya, many traditional dishes are also prepared during Chhath Puja. Thekua holds a special place among these. Made from wheat flour, jaggery, and ghee, this dish is considered the main offering of Chhath Puja. It is prepared at home with utmost cleanliness and devotion. Thekua is offered as an offering during the puja and then distributed among family members, relatives, and others. Let us learn about the significance of making Thekua during Chhath Puja and the traditional method of preparing it.

Why is Thekua special in Chhath Puja?

Thekua is offered as Prasad to the Sun God and Chhathi Maiya. According to religious beliefs, this Prasad, prepared from wheat, jaggery, and ghee, symbolizes the Sun's energy and radiance. Special attention is paid to purity and cleanliness during Chhath Puja. Therefore, Thekua is prepared at home with utmost devotion and in a virtuous manner. The ingredients used are also traditionally considered special.

It is believed that offering Thekua to Chhathi Maiya brings happiness, peace, and prosperity to the family. After the puja, it is distributed as prasad. This tradition also fosters love and brotherhood within the family and community. This is why Thekua is not just a dish, but a prasad deeply rooted in the tradition and faith of the Chhath festival.

These ingredients are needed to make traditional Thekua

To make thekua, take 2 cups of wheat flour, about three-quarters of a cup of jaggery, 3 to 4 tablespoons of pure ghee, a teaspoon of fennel seeds, half a teaspoon of cardamom powder, and 2 tablespoons of grated dry coconut. Additionally, you'll need about half a cup of water to melt the jaggery, and ghee or oil for frying. You can adjust the amount of jaggery slightly depending on your sweetness.

Prepare Thekua in this easy way.

First, heat jaggery and a little water in a pot over low heat. Once the jaggery melts, turn off the heat and let it cool. Be careful not to make a syrup. Now, in a large bowl, combine wheat flour, fennel seeds, cardamom powder, and desiccated coconut. Then, add pure ghee and mix well. Test the mixture by squeezing it in your fist; if it begins to bind, the amount of ghee is appropriate.

Now, knead a stiff dough using the jaggery and water, adding a little at a time. Cover and let it rest for 10 to 15 minutes. Then, form small balls and press them into the thekua shapes using a wooden mold. If you don't have a mold, create designs with your hands or a fork. Heat ghee or oil in a pan and fry the thekua over low to medium heat until golden and crisp. Once cooled, store them in an airtight container to maintain their crispness.