Here’s a classic Thekua recipe:🥮

 Thekua is a traditional sweet snack from the Indian states of Bihar, Jharkhand, and parts of Uttar Pradesh, often prepared during Chhath Puja. It's a crunchy, deep-fried cookie made from wheat flour, jaggery or sugar, and ghee.

Here’s a classic Thekua recipe:

📝 Ingredients

Dry:

2 cups wheat flour (atta)

1/2 cup grated coconut (optional, fresh or desiccated)

1/2 tsp cardamom powder (elaichi)

Wet:

3/4 cup jaggery (or sugar)

1/4 cup water (to melt jaggery)

2 tbsp ghee (clarified butter)

For frying:

Oil or ghee for deep frying

👩‍🍳 Instructions

1. Prepare jaggery syrup:

Heat 3/4 cup jaggery with 1/4 cup water until it melts.

Strain to remove impurities and let it cool to room temperature.

2. Make the dough:

In a mixing bowl, combine wheat flour, cardamom powder, and grated coconut.

Add 2 tbsp ghee and mix well until crumbly.

Slowly add the cooled jaggery syrup and knead into a semi-stiff dough. It should not be too soft or sticky.

Let it rest for 10–15 minutes.

3. Shape the Thekua:

Take small portions of the dough and shape into flat, round discs.

You can press them with a traditional wooden mold or use a fork to create patterns.

4. Deep fry:

Heat oil/ghee in a kadhai on medium heat.

Fry the Thekuas in batches until they turn golden brown and crisp.

Drain on paper towels.

🔖 Tips:

Don’t fry on high heat, or they’ll brown outside but remain uncooked inside.

Store in an airtight container after cooling—they last for 7–10 day.