The traditional sweet of Bihar and Jharkhand, called Thekua, is made during Chaat Puja. It is a delightful treat made with wheat flour, semolina, grated coconut, and aromatic spices like cardamom and fennel seeds. Thekua is known for its crispy texture and rich flavor, and it can be prepared using either jaggery or sugar. This recipe is perfect for festivals or as a sweet snack to enjoy with family and friends.
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In a mixing bowl, combine wheat flour, semolina, grated coconut, cardamom powder, fennel seeds, and ghee. Mix well.
Add sugar to the mixture and mix thoroughly again.
Gradually add a little water to form a tight dough.
Divide the dough into small portions and press them onto a mold to create designs. Alternatively, use a wooden stick or ladle to make designs on top.
Heat oil or ghee in a pan on medium flame. Once the oil is hot, reduce the flame and fry the Thekua pieces until they turn golden brown and crispy.
Ensure the dough is tight and firm to maintain the shape of Thekua during frying.
Use jaggery instead of sugar for a richer and more traditional flavor.
Fry on medium heat to ensure even cooking and avoid burning.
Can I use jaggery instead of sugar?
Yes, jaggery can be used instead of sugar for a more traditional flavor.
How do I make designs on Thekua?
You can use a mold or a wooden stick/ladle to create designs on the dough before frying.
What type of oil is best for frying Thekua?
You can use ghee or any neutral cooking oil for frying Thekua.
Can I store Thekua for later?
Yes, Thekua can be stored in an airtight container for up to a week.
Is Thekua gluten-free?
No, Thekua is not gluten-free as it contains wheat flour.
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