Traditional Thekua Recipe for Chhath Puja Prasad

Ingredients

• 2 cups whole-wheat flour
• ¾ cup grated jaggery, adjusted to family preference
• ¼ to ⅓ cup water for dissolving jaggery
• 3 tablespoons ghee
• Fennel seeds or crushed cardamom if used in your tradition
• Oil or ghee for frying

Prasad methods vary. If your household follows rules about utensils, water, fuel or ingredients, those traditions should take priority over this general recipe.

Prepare the jaggery

Warm the water gently and dissolve the jaggery. Allow it to cool until comfortable to touch, then strain it if needed. The liquid should not be boiling when mixed with flour.

Make a firm dough

Combine wheat flour, ghee and any customary spice. Add the jaggery water gradually. Bring the mixture together into a firm dough without over-kneading. A soft dough can cause thekua to lose its shape and absorb more oil, so add liquid slowly.

Shape the thekua

Rest the dough briefly, then divide it into small portions. Flatten each piece and press it against a clean mould or create a simple pattern with a fork. Keep the thickness even so the centre cooks through at the same pace as the edges.

Fry slowly

Heat the frying medium over moderate heat. Fry in small batches, turning as needed, until thekua becomes evenly deep golden. Very high heat may darken the outside before the inside cooks. Drain and let every piece cool completely before arranging or storing.

Storage and offering

Once completely cool, thekua can be kept in a clean airtight container. Avoid trapping warmth or steam, which softens the texture. Prepare and handle prasad with the cleanliness and separation followed by your family, and offer it before serving.