Bihar's Thekua, a quintessential sweet treat, holds a special place in the hearts of many, particularly during Chhath Puja. These delectable, slightly hard cookies boast a unique texture and rich, nutty flavor, making them irresistible. Their robust nature allows them to endure for days, making them perfect for gifting or savoring over an extended period. Traditionally made with whole wheat flour, ghee, and jaggery, thekua recipes can vary across families, each guarding its own secret ingredient or technique. This ancient recipe, passed down through generations, offers a delightful taste of Bihar's culinary heritage.
Thekua's satisfying crunch and intense sweetness make it a cherished part of Chhath Puja celebrations and a wonderful treat any time of year. Ready to experience the magic of homemade Thekua? Let's dive into the step-by-step instructions to create your own batch of these delicious traditional cookies.
Tools Needed
- Mixing bowls
- Mixer jar
- Spoon
- Frying pan
Ingredients
- Refined flour: 1 cup
- All-purpose flour: 1 cup
- Desiccated coconut powder
- Oil (refined): 1/4 cup
- Sugar: 1/2 cup
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix one cup refined flour and one cup all-purpose flour. You can use only all-purpose flour if preferred.
- Grind dry coconut in a mixer jar. Desiccated coconut powder can be substituted.
- Add the coconut powder (amount as desired) to the flour mixture.
- Add 1/4 cup of refined oil (or ghee) to the flour mixture and rub it in well until it resembles ladoo crumbs.
- In a separate bowl, mix 1/2 cup of sugar (or jaggery) with a little water until the sugar dissolves slightly.
- Gradually add the sugar-water mixture to the dry flour mixture, combining it gently until a dough forms. Do not overmix or knead; simply bring the ingredients together.
Step 2. Shape and Design the Thekua
- Shape the dough into small peda (pieces). Roll or shape them as desired.
- Press each peda gently between your hands to flatten them to a medium thickness.
- Create designs on the thekua using a spoon, fork, knife, or toothpick. Press designs gently into both sides.
Step 3. Fry the Thekua
- Heat oil in a pan over low heat. Fry the thekua slowly until golden brown on both sides, turning gently to avoid breaking.
Step 4. Cool and Crisp
- Remove the fried thekua and allow to cool completely. The thekua will become crispier as it cools.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Using ghee instead of oil will enhance the flavor.
- The more coconut you add, the tastier it will be.
- Do not overmix or knead the dough; this ensures a crispier texture.
- Fry the thekua on low heat to prevent burning and ensure it cooks evenly.
Nutrition
- N/A
FAQs
1. Can I use regular sugar instead of jaggery?
While traditional recipes call for jaggery, you can substitute it with granulated sugar. However, the flavor will be slightly different. Jaggery provides a deeper, richer taste.
2. How long can I store the Thekua?
Properly stored in an airtight container at room temperature, Thekua can last for up to a week. Their hard texture helps preserve them.
3. What if my Thekua is too soft?
This likely means they weren't baked long enough or the dough was too wet. Ensure the dough is firm and bake until golden brown and completely hardened.
So there you have it – your very own batch of crispy Bihar Thekua, perfect for sharing during Chhath Puja or enjoying any time you crave a taste of Bihar's rich culinary tradition. The satisfying crunch and sweet flavor will surely impress your family and friends. Now, go forth and enjoy the fruits (or rather, cookies!) of your labor!