Chhath Puja Special Thekua Recipe: How to Make Traditional Thekua at Home

During Chhath Puja, the aroma of freshly prepared thekua fills many homes. Made with wheat flour, jaggery and ghee, this traditional sweet is shaped by hand or with a mould and prepared as an offering to the Sun God.

Thekua has a firm, crisp exterior and a gently sweet flavour. This Chhath Puja Special Thekua Recipe keeps the ingredients simple and includes optional coconut and cardamom for extra flavour. Preparation practices can vary between families, so follow the customs observed in your home, especially when making thekua for the puja offering.

You can also prepare a separate batch with chopped dry fruits for sharing with family. For that variation, choose fresh, plain nuts from Valency Agro and add them only if they suit your preference.

For the Thekua

2 cups whole wheat flour, approximately 250 g
¾ cup grated jaggery, approximately 150 g
¼ cup water, approximately 60 ml
3 tbsp ghee
2 tbsp grated dry coconut, optional
½ tsp cardamom powder, optional
Ghee for frying, as needed

For the Optional Dry Fruit Variation

1 tbsp finely chopped plain cashews
1 tbsp finely chopped plain almonds

Makes: Approximately 12–15 medium-sized thekua, depending on their size.

1. Prepare the Jaggery Mixture

Add the grated jaggery and water to a small pan. Warm over low heat, stirring until the jaggery dissolves.

There is no need to cook it into a thick syrup. Once dissolved, turn off the heat and strain the mixture if needed to remove any impurities.

Let it cool until it is warm or at room temperature before adding it to the flour.

2.Mix the Flour and Ghee

Place the whole wheat flour in a large bowl. Add 3 tablespoons of ghee and rub it into the flour with your fingertips.

Continue mixing until the ghee is distributed throughout the flour. When you press a little mixture in your palm, it should hold together loosely.

Add the grated dry coconut and cardamom powder, if using, and mix well.

3. Bring the Dough Together

Pour the cooled jaggery mixture into the flour a little at a time. Mix and bring it together to form a firm dough.

The dough should hold its shape when pressed. It should not be as soft as regular roti dough. If it feels too dry to come together, add a little water, one teaspoon at a time.

Cover the dough and let it rest for about 15–20 minutes. This gives the flour time to absorb the liquid and makes the dough easier to shape.

4. Shape the Thekua

Divide the dough into small, equal portions. Take one portion and press it between your palms to form a thick, flat shape.

If you have a traditional thekua mould, press the dough into it to create a pattern. You can also use the back of a fork to make a simple design.

Keep the pieces evenly sized so they cook at a similar rate. Avoid making them too thick, as the centre may take longer to cook.

5. Fry Slowly Until Golden

Heat ghee in a deep pan over low to medium heat. To check whether it is ready, add a small piece of dough. It should rise gradually with gentle bubbles.

Carefully place a few shaped thekua in the pan. Fry in small batches over low to medium-low heat, turning gently until they become evenly golden brown.

Remove them with a slotted spoon and place on a plate lined with kitchen paper. Let them cool completely; they will become firmer as they cool.

Optional Dry Fruit Variation

For a separate batch to share with family, add finely chopped cashews and almonds while mixing the flour. Keep the pieces small so they do not make the dough difficult to shape.

When choosing Cashew Brands or Almonds Brands, look for plain, fresh and unsalted nuts. The traditional version can be made without nuts, so use them only if you enjoy the added texture and they fit your family’s customs.

Tips for Making Thekua

Keep the dough firm: Add the jaggery mixture gradually so it does not become too soft.
Avoid a thick syrup: Warm the jaggery only until it dissolves.
Shape evenly: Similar-sized pieces will cook more evenly.
Fry on gentle heat: This gives the centre time to cook before the outside becomes too dark.
Cool before storing: Thekua becomes firmer as it cools, and storing it while warm can trap moisture.

Serving and Storage Tips

Arrange the cooled Chhath Puja thekua on a clean plate for the offering, following your family’s puja customs. Any additional batch can be shared with family and guests.

Once completely cool, store the thekua in a clean, dry, airtight container at room temperature. Use a dry spoon or clean hands when taking pieces out. The keeping time can vary with the ingredients and preparation, so check for any change in smell or appearance before eating.