Thekua Recipe | A Sweet and Crunchy Treat Steeped in Sacred Tradition of 2024

Thekua, a delightful deep-fried cookie from Bihar, India, is a perfect harmony of taste and texture. These crispy squares are traditionally offered as prasad (holy offering) during the Chhath Puja, a harvest festival dedicated to the Sun god Surya. But their deliciousness transcends religious significance, making them a popular sweet enjoyed throughout the year. There are several variations of the thekua recipe, but the core ingredients remain consistent: whole wheat flour, ghee (clarified butter), sweetener (jaggery or sugar), and nuts and spices for added flavor.

Thekua Recipe


Benefits of Thekua

Rich in Energy:

  • Whole wheat flour and ghee used in the thekua recipe, provide a good amount of complex carbohydrates and healthy fats, keeping you energized for longer.

Natural Sweeteners:

  • Traditional thekua recipes use jaggery, a natural sweetener packed with minerals like iron, potassium, and magnesium.


  • Feel free to experiment with nuts like almonds or pistachios and spices like cardamom or fennel seeds for a personalized touch.

Shelf Life:

  • The low moisture content allows thekua to stay fresh for several days, making them perfect for gifting or storing for later cravings.

Thekua Recipe: A Step-by-Step Guide

Ingredients Required for Thekua Recipe

Essential Ingredients:

  • Whole wheat flour: 2 cups
  • Jaggery (gur): 1 cup
  • Ghee (clarified butter): 1/2 cup
  • Fennel seeds: 1 tsp
  • Cardamom powder: 1/2 tsp
  • Grated coconut: 1/2 cup
  • Water: as needed

Optional Ingredients for Variations:

  • Semolina (sooji): 1/2 cup
  • Dry fruits (like chopped almonds, cashews, and raisins)

While making Thekua Recipe, you’ll need:

  • Basic kitchen tools: Mixing bowls, spatula, and rolling pin
  • Traditional tools: Thekua molds (if available) for shaping

Preparation Steps

Preparing the Dough:

  • Melt the jaggery in a little water until it forms a thick syrup. Let it cool.
  • In a mixing bowl, combine whole wheat flour, ghee, fennel seeds, cardamom powder, and grated coconut.
  • Gradually add the jaggery syrup to the dry mixture and knead it into a firm dough. If the dough feels dry, add a bit of water.

Shaping the Thekua:

  • Take small portions of the dough and shape them into flat, round discs. You can use traditional Thekua molds to imprint designs on them.
Cooking Methods

Deep Frying Method:

  • Heat oil in a deep frying pan over medium heat.
  • Fry the Thekua discs until they are golden brown and crisp.
  • Remove and drain excess oil on paper towels.

Baking Method:

  • Preheat the oven to 180°C (350°F).
  • Place the Thekua discs on a baking sheet lined with parchment paper.
  • Bake for 15-20 minutes or until they are golden brown, flipping them halfway through for even baking.


Tips, Variations, and Serving Suggestions for Thekua Recipe

Tips for Perfect Thekua

  • Ensure the jaggery syrup is not too hot when adding to the flour mixture.
  • Fry Thekua on medium heat to avoid burning the outer layer while keeping the inside uncooked.
  • Adding a bit of semolina can make the Thekua crunchier.

Variations of Thekua

  • Plain Thekua: The traditional recipe without any additions.
  • Dry Fruit Thekua: Adding chopped almonds, cashews, and raisins for a richer taste.
  • Coconut Thekua: Enhanced with extra grated coconut for a more intense coconut flavor.

Serving Suggestions

Traditionally, Thekua is served as a prasad (offering) during Chhath Puja. However, you can enjoy it:

  • With a cup of tea or coffee as a snack.
  • As a dessert after meals.
  • Paired with yogurt or milk.

Storing Thekua

  • Store Thekua in an airtight container to keep them fresh and crispy.
  • They can last for up to two weeks at room temperature.
  • For longer storage, you can refrigerate them, but make sure to bring them to room temperature before serving.

Common Mistakes to Avoid

  • Overcooking: Frying Thekua at too high a temperature can cause them to burn quickly.
  • Dough Consistency: If the dough is too soft, the Thekua will not hold its shape; if too hard, it will be difficult to shape.
  • Jaggery Syrup: Adding hot jaggery syrup to the flour can make the dough sticky and unmanageable.



Thekua is a delightful blend of tradition, taste, and texture. Whether you are celebrating a festival or just in the mood for something sweet, this thekua recipe is sure to satisfy your cravings. So why not give it a try and bring a piece of Indian heritage into your home?



Q. What is Thekua?
A. Thekua is a traditional sweet snack from Bihar and Jharkhand, made from whole wheat flour, jaggery, and ghee, often enjoyed during Chhath Puja.

Q. Can I bake Thekua instead of frying?
A. Yes, you can bake Thekua for a healthier alternative. Bake them at 180°C (350°F) for 15-20 minutes.

Q. How long can Thekua be stored?
A. Thekua can be stored in an airtight container at room temperature for up to two weeks. Refrigerating them can extend their shelf life.

Q. What are some common mistakes to avoid when making a Thekua recipe?
A. Avoid overcooking, ensure proper dough consistency, and do not add hot jaggery syrup to the flour mixture.

Q. Can Thekua be made with alternative flours?
A. Yes, you can use multigrain flour or other healthier flour alternatives to make Thekua.

Leave a Comment