Make Thekua: One Of The Most Loved Delicacies Prepared During Chhath Puja

Name: Make Thekua: One Of The Most Loved Delicacies Prepared During Chhath Puja
Prep time: 20
Cook time: 30
Total time: 50
Ingredients: 2 cup Whole wheat flour; 0.75 cup Powdered or grated jaggery; 0.5 cup Water; 4 tbsp Ghee (clarified butter); 3 tbsp Grated coconut (optional); 1.5 tsp Fennel seeds; 1.5 tsp Cardamom powder; 2 tbsp Chopped dry fruits- cashew, raisins, almonds (optional); 0 g Ghee (for deep frying)

Thekua also known as Khajuria, is one of the most cherished traditional sweets of Bihar, Jharkhand, and eastern Uttar Pradesh. Specially prepared during Chhath Puja, the deep-fried delicacy is served as an offering to the Sun God (Surya Dev) and Chhathi Maiya.

Contributed By

OT Staff

October 23, 2025

Thekua recipe for Chhath Puja 2025

In India, one festival gives way to another. As the country wraps up Diwali festivities, it gears up for the four-day-long Chhath Puja celebration (October 25- October 28, 2025). Amidst the rituals and ceremonies, thekua is a culinary delight that shines bright and is prepared in every household that celebrates the festival.

Also known as Khajuria, thekua is one of the most cherished traditional sweets of Bihar, Jharkhand, and eastern Uttar Pradesh. Especially prepared during Chhath Puja, the deep-fried delicacy, made with whole wheat flour, jaggery, and ghee, is not just food; it’s an offering of devotion and gratitude to the Sun God (Surya Dev) and Chhathi Maiya. Every home preparing for Chhath fills with the warm, toasty aroma of jaggery and ghee as families gather to make Thekua together.

Simple yet soul-satisfying, Thekua embodies the rustic charm of Indian festive cooking. The dough, made by combining flour with fragrant fennel, cardamom, and ghee, is sweetened naturally with jaggery syrup. Some households enrich it with grated coconut or dry fruits for extra texture and flavour. Each piece is shaped by hand or pressed on a carved wooden mould called sanchi, giving it beautiful patterns that make it instantly recognisable.

Fried slowly to a golden brown in ghee or oil, Thekua turns irresistibly crisp on the outside and tender within. Every bite of Thekua carries the warmth of tradition, the joy of family togetherness, and the sacred spirit of Chhath Puja.

Quick Info

Prep Time 20 min

Cook Time 30 min

Total Time 50 min

Servings 5

Difficulty easy

Ingredients

Whole wheat flour - 2 cup
Powdered or grated jaggery - 0.75 cup
Water - 0.5 cup
Ghee (clarified butter) - 4 tbsp
Grated coconut (optional) - 3 tbsp
Fennel seeds - 1.5 tsp
Cardamom powder - 1.5 tsp
Chopped dry fruits- cashew, raisins, almonds (optional) - 2 tbsp
Ghee (for deep frying) - 0 g

Instructions

Step-1

Step 1: Prepare the jaggery syrup 1. In a small pan, heat ½ cup water. 2. Add grated jaggery and stir until it dissolves completely. 3. Strain the syrup to remove all the impurities and let it cool slightly. (Tip: Don’t make the syrup too hot, or it will make the dough sticky.)

Step-2

Step 2: Prepare the dough 1. In a large mixing bowl, add whole wheat flour, fennel seeds, cardamom powder, grated coconut, and chopped dry fruits. 2. Add 4 tablespoons of melted ghee and rub it into the flour with your fingers until it resembles coarse breadcrumbs. 3. Gradually add the lukewarm jaggery syrup and knead into a semi-stiff dough — neither too soft nor too hard.

Step-3

Step 3: Shape the thekua 1. Divide the dough into small lemon-sized balls. 2. Flatten each ball slightly into a disc (about ½ inch thick). 3. If you have a sanchi (wooden mould), press the dough onto it to imprint the traditional design. (Alternatively, use a fork or knife to make patterns — this helps the thekua cook evenly).

Step-4

Step 4: Fry the thekua 1. Heat ghee or oil in a deep pan on medium-low flame. 2. Once hot, gently slide in 3–4 thekuas at a time. 3. Fry on low heat so they cook evenly and turn golden brown — about 5–7 minutes per batch. 4. Remove with a slotted spoon and drain on a paper towel.

Step-5

Step 5: Cool and store 1. Allow the thekuas to cool completely before storing them in an airtight container. 2. They stay fresh for up to 10–12 days without refrigeration.

Recipe