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Chhath Puja 2020: Try this special thekua recipe to cherish your festival

Chhath Puja 2020 recipes here is the secret recipe of making crispy thekua to cherish your traditional recipes to celebrate the festival, all you need to know about thekua and more and how you can make it

India TV Lifestyle Desk India TV Lifestyle Desk
New Delhi Updated on: November 17, 2020 19:50 IST
Chhath Puja 2020: Try this special thekua recipe to cherish your festival
Image Source : INSTAGRAM

Thekua recipe for Chhath Puja 2020

For Biharis all around the world, the festive season doesn't get over with Diwali because there's a grand celebration awaiting. Chhath Puja during which Sun God is worshipped and offered all seasonal fruits and vegetable is celebrated with zest and fervour in Bihar, Jharkhand and Uttar Pradesh. It is even celebrated in parts of Nepal.  The festival is incomplete without the authentic dish Thekua which is deep-fried sweet made of flour and jaggery syrup. So, here we are with the special recipe of this delicacy for you to try. Take a look

Ingredients

  • ​2 cups wheat flour
  • 3/4 cup jaggery
  • 1/2 cup grated coconut 
  • 2 spoon ghee
  • 1/4 spoon cardamom powder
  • Oil for frying, as required

Preparation

  • In a pan, soak the jaggery in water to soften it so that it can be kneaded into the dough.
  • In another pan, mix wheat flour, grated coconut, ghee, and cardamom powder.
  • Now drain the jaggery water through a sieve and into the dry mixture to remove any impurities or lumps.
  • Knead the dough using the jaggery water and dry ingredients.
  • Now, roll the dough into small balls and put them into the design mould to get the design of your liking.
  • You can even use the back of a sieve, grater and even a fork to create different patterns and designs.
  • Heat the oil in a pan for frying. When fully heated, sim the gas and put the thekua in the pan.
  • Fry them till they turn slightly golden brown and serve them when they lower down to the room temperature. They can be stored for up to 1 month.

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