Thekua (or khajuria or thikari) is a must-have sweet in the Chhath Prasad. It is a tikki made of wheat flour, sugar or jaggery, coconut and dry fruits, which is deep-fried in ghee. The food during this festival is strictly vegetarian and is cooked without salt, onion, or garlic.


Jaggery Syrup:

  • 110 grams jaggery
  • 1 teaspoon ghee


  • 175 grams whole wheat flour
  • 50 grams desiccated coconut
  • 3⁄4 teaspoon fennel seeds
  • 1⁄2 teaspoon cardamom powder
  • oil, for frying

How to Make Thekua

  1. Make jaggery syrup: Pour 1/3 cup water into a pan over medium heat. Add chopped jaggery, add 1 teaspoon ghee, stir well, after 5 minutes remove from heat.
  2. Make dough: Put whole wheat flour into a large bowl. Add desiccated coconut, fennel seeds and cardamom powder, and mix them well. Make a well in the center and pour in half the jaggery syrup. Use your fingers to rub the flour together. Add more jaggery syrup in small quantities, kneading well between each addition. Continue to knead well till a smooth.
  3. Shaping: Break off a piece of dough and roll into a ball and place the disk on the thekua mould. Firmly press down on the disk till it spreads to 3-inches in diameter Set aside. Repeat for remaining dough, varying the design in case your thekua mould has more than 1 design on it.
  4. Frying: Place a kadhai on heat and pour oil to fry the thekuas. Fry till golden brown on both sides and cooked through, about 3 minutes altogether. Remove thekuas with a slotted spoon and place on a kitchen paper to absorb excess oil.
  5. Serve right away or store in an air tight container once completely cooled.



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