Chhath Puja Special Recipe: Make Delicious Thekua

New Delhi: Thekua is a popular prasad during Chhath Puja. It is made with wheat flour, dry coconut, chasni (melted sugar), and ghee. Let’s check out the recipe.

Ingredients:

• Whole wheat flour – 1 3/4 cups
• Semolina – 1/4 cup
• Desiccated Coconut – 1/4 cup
• Ghee (Clarified Butter) – 3 tbsp
• Fennel seeds (Saunf) – 1 tbsp
• Cardamom powder (Elaichi powder) – 1/2 tbsp
• 10-12 Cashew nuts, small pieces
• Grated Jaggery – 3/4 cup
• Water – 1/2 cup (110 ml)
• Oil to deep fry the thekua

Instructions:

1. Add 3/4 cup grated jaggery into a bowl and add 110ml water into it. Stir it on low flame frequently until the jaggery gets dissolved with water. Keep the jaggery syrup aside to cool down completely before use.
2. Take a large mixing bowl and add 1 and 3/4 cup whole wheat flour, 1/4 cup semolina, 1/4 cup desiccated coconut, 1 teaspoon fennel seeds, 1/2 teaspoon cardamom powder, 2 tablespoons chopped cashew nuts into it. Mix all the dry ingredients well.
3. Add 3 tablespoons ghee into the bowl and mix it evenly until crumbs occur.
4. Add the jaggery syrup slowly, a little at a time, into the wheat flour mixture and make a stiff dough.
5. Cover the dough completely with either wet cloth or cling film and allow it to rest for at least an hour.
6. Knead the dough once more and pinch out a small portion of it in your hand and make a round shape with it. Then flatten them by pressing with your palm. Mark the leaf with the help of a toothpick or you can create any design as per your choice. Repeat the whole process and shape thekua with the rest of the dough.
7. Put a pan on flame and let it become completely dry. Add enough oil to deep fry the thekua properly.
8. Heat oil on medium flame.
9. Put the thekua one by one into the oil and fry it in medium-low flame. Don’t overcrowd the pan.
10. Fry them evenly till golden brown. Turn them in between on regular intervals to cook them evenly.
11. Drain the excess oil of the thekua and put it on a tissue-lined plate. The tissue will absorb the excess oil.
12. Allow the thekua to cool down completely and store it in an airtight container.