Chhath Puja 2025: Chhath Puja is celebrated with great pomp and show in Bihar, Jharkhand, and eastern Uttar Pradesh. This year, Chhath Puja will be celebrated from October 25th to 28th. Chhath Puja begins with Nahai-Khai on October 25th. Kharna is celebrated on the 26th, followed by evening Arghya on the 27th, and will conclude with offerings to the Sun God in the morning on the 28th.
Thekua is a highly significant offering during Chhath Puja. It is also considered the Mahaprasad of Chhath, making it significantly more important. Making Thekua is no less than an art. Its sweetness and crispness are both crucial. If you are fasting for Chhath Puja for the first time, you should learn the recipe for making Thekua beforehand. So, let’s learn how to make Thekua.
Ingredients for Thekua:-
Wheat flour – 2 cups
Jaggery or sugar – 1/2 to 3/4 cup
Semolina – 1/4 cup (for crispy thekua)
Desi ghee – 1/4 to 1/2 cup (for kneading)
Ghee for frying
Water – about 1/4 to 1/2 cup
Fennel seeds – 1 teaspoon
Cardamom powder – 1/2 teaspoon
Dried coconut – 2 tablespoons (grated)
Easy method for making crispy thekua
Step 1 – Heat half a cup of water in a large pot. Add grated jaggery and cook until completely melted over low heat. Once the jaggery has completely dissolved, strain it and set it aside to cool.
Step 2 – Now, put the wheat flour in a large pot, add ghee, and mix well. Knead it well with your hands, then add the ghee, thoroughly mixing it into the flour until the mixture becomes coarsely ground.
Step 3 – Add fennel seeds, cardamom powder, and grated coconut to the flour and mix well. Slowly add the chilled jaggery water and knead the dough until it is firm. Be careful not to make the dough too wet.
Step 4 – Now form small balls from the kneaded dough. Press each ball with your palms to shape it into a tikki. If desired, you can also make designs with the thekua mold.
Step 5 – Heat ghee in a pan. Once hot, fry the thekua on medium heat until crispy. Stir gently so that it cooks evenly on both sides.
Step 6 – Remove the fried thekua from the pan and let it cool.