Thekua or Khajur is a sweet, crunchy, and aromatic cookie-like delicacy hailing from the Indian state of Bihar. As a cherished part of Bihar's contribution to India's diverse culinary landscape, it holds deep cultural significance, often associated with festivals like Chhath Puja. Embodying the state's rich traditions, the Thekua recipe is a generational treasure, enjoyed in homes within Bihar and increasingly elsewhere.

What is Thekua?

Before we dive into the Thekua recipe, let’s explore its significance. Thekua is a traditional sweet snack from Bihar, Jharkhand, and parts of Uttar Pradesh. It's a deep-fried cookie made with whole wheat flour, ghee, jaggery, and flavoured with fennel seeds, cardamom. It’s crispy on the outside and soft on the inside, with a sweet, earthy flavour that comes from the use of jaggery – often considered a more wholesome sweetener.

Thekua is often made during festivals, especially Chhath Puja, when it's offered as prasad (holy offering) to the Sun God. The simplicity of the Thekua ingredients reflects the humble roots of this sweet treat, but its flavour is nothing short of extraordinary. 

Thekua/Khajur Ingredients

1. Whole Wheat Flour: 2 cups
2. Jaggery: 1 cup (grated or crushed)
3. Ghee (Clarified Butter): 4 tablespoons
4. Fennel Seeds: 1 teaspoon
5. Cardamom Powder: 1/2 teaspoon
6. Water: As needed to form the dough
7. Oil or Ghee: For deep frying

Thekua Recipe with Jaggery: Step-by-Step Guide

Step 1: Prepare the Jaggery Syrup

• Add 1 cup of grated or crushed jaggery to 1/2 cup of water in a pan. Heat on low, stirring occasionally until the jaggery fully dissolves.
• Strain the syrup to remove any impurities, then set it aside to cool.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon fennel seeds, 1/2 teaspoon cardamom powder. Add 4 tablespoons of ghee and rub it into the flour with your hands until the texture resembles breadcrumbs.

Step 3: Make the Dough

Gradually pour the cooled jaggery syrup into the flour mixture and knead into a firm dough. It should be pliable but not sticky.If it feels too dry, add a little water. If too sticky, sprinkle in some more flour.

Step 4: Shape the Thekua

Divide the dough into small lemon-sized balls.Flatten each ball into a disc using your palms. Use a fork, spoon, or traditional Thekua mold to imprint a decorative pattern.

Step 5: Fry the Thekua

Heat oil or ghee in a deep pan over medium heat.Once hot, reduce the flame slightly and fry the discs in batches until golden brown on both sides.Remove and place on paper towels to drain excess oil.

Step 6: Cool and Store

Let the Thekua cool completely before storing in an airtight container.Properly stored, they stay fresh for weeks—perfect for festive occasions or travel snacks.

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