The golden deep fried biscuits known as Thekua, play a dominant role during the festival. It is not merely a form of sweet but holds a special meaning. Crispy from outside, soft and chewy on inside, this round shaped cookie is made with jaggery syrup and deep fried in Ghee.

Celebrated on sixth day after Diwali, Chhath Puja is an ancient festival dedicated to the Sun God for period of four days. A traditional Bihari sweet made of flour, sugar/jaggery and ghee, thekuas are offered as prasad.
On this special day, we bring you a special recipe. Whip out your chef’s hat and apron, and try it out at home.

Ingredients
250 gm wheat flour
2 tbsps chopped dry coconut
50 gm sugar
1 tbsp fennel seed
3-4 whole green cardamom
½ cup water
Ghee to fry (set aside 1 tbsp for the flour mixture)
Dry fruits (optional)

Method
*Mix wheat flour, dry coconut, fennel seeds, dry fruits, crushed cardamom and 1 tbsp of ghee in a pan.
*Now, make a sugar syrup by bringing water and sugar to a boil. Boil until sugar is dissolved.
*Add this syrup to the mixture and knead well. Be careful not to make the dough watery. The mixture should be a little wet, enough to make balls out of them.
*Grease your palms with ghee and take a spoonful of the mixture. Make a ball and flatten it by giving it the shape of a small disc. Form such disks out of the entire mixture and set aside.
*Now, heat ghee in a pan and fry the discs one by one until they are a shade darker than golden brown.

Note: While thekuas remain fresh up to two weeks, it also tastes awesome when hot. You can use moulds to give the thekuas a better shape and design. If you want to avoid the sugar syrup, use dry sugar. Water can be added separately to prepare the mixture. Traditionally, jaggery is used as the sweetening agent. You can replace sugar with jaggery. Also, the amount of sugar or jaggery is adjustable to suit your taste.

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