Best Thekua Recipe for Chhath Puja – It is impossible that there is no mention of Chhath Puja and Thekua. This is not just a sweet; it is the taste of that faith which reaches the feet of the Sun God and Chhathi Maiya after getting dressed in soup. The fragrant aroma of jaggery, wheat flour and ghee creates a festive atmosphere. So this time there is no need to spend money on market contracts.

Prepare it at home with purity and a full heart, and make the Prasad even more special. First, an important update: This year Chhath Mahaparva is starting on 13th November and will continue till 16th November. Nahay-Khay is on 13th, Kharna is on 14th, Sandhya Arghya is on 15th, and Usha Arghya is on 16th November.

Ingredients for making thekua (for about 15-20 thekuas)

Wheat flour: 2 cups

Jaggery: 3/4 cup (if you like more sweetness, then you can take up to 1 cup)

Desi Ghee: 4 tbsp (for Moyan)

Grated coconut: 1/4 cup

Fennel: 1 tsp

Cardamom Powder: 1/2 tsp

Water: As per requirement (to dissolve jaggery)

For frying: Ghee or oil

How to make (very easy)

Step 1: Prepare jaggery solution

Add jaggery to some lukewarm water and dissolve it well. Now filter it so that no dirt or particles remain. This step is very important because only clean batter makes good thekua.

Step 2: Knead the dough

Take flour in a big vessel. Add ghee, coconut, fennel and cardamom powder to it. Mix well with hands. Now add the jaggery solution little by little and knead a stiff dough. Keep in mind, the dough should not be soft like roti, otherwise, the thekua may break while frying or will not be able to keep its shape.

Step 3: Create the design

Make small balls of dough. Flatten by pressing slightly with the palm. If there is a traditional wooden mould in the house, then make a beautiful design from it. Otherwise, give it a round shape with your hands or by pressing lightly in the middle. Apply a little ghee on the mould so that the dough does not stick.

Step 4: Fry on low flame

Heat ghee or oil in a pan. Add theku and keep the flame low. If you fry it hastily on a high flame, it will burn from the outside and remain raw on the inside. Fry until golden brown on both sides. Take out and let it cool completely.

Some important things 

Not tasting the Prasad: This is the biggest mistake. While making thekua, no one should taste it, no matter how much one feels like checking the sweetness. This should not be allowed to become false.

Cleanliness: All utensils and hands being used should be completely clean. Take special care of purity while making Prasad.

It is important to reiterate that the dough should not be too soft. Only hard flour gives crispy thekua.

Keep it cool: If you keep hot thekua in a box, it will become soft and soggy. Keep it in an airtight container only after it cools completely.

So, this time on Chhath, let that fragrant aroma arise from the kitchen of the house itself, which is directly related to the blessings of the Sun God. Prepare it with a pure heart and consume the prasad with the entire family.