This is a traditional Bihari sweet dessert served at festivals. To make this at home, follow this simple recipe.
In Bihar’s traditional sweets, thekua holds a unique place. Thekua is produced for every event, especially during Chhath Puja, regardless of the festival. People rarely have control over their desire for it since it tastes so distinct from other sweets. They don’t spoil easily and can be stored for a long period. That is why they are frequently packed on long trips. Learn about the Thekua recipe and some helpful hints for perfecting it.
- 500 gm Whole wheat flour
- 250 gm Jaggery
- ½ cup Oil for moin
- ½ cup Greated coconut
- 1 tsp Cardamom Powder
- Some dry fruits
- 2 cup Ghee for deep frying
- Add jaggery in hot water and dissolve. Allow to cool before using.
- Take flour in a bowl. Mix with in coconut. Powdered cardamom For the moin, chop the dry fruits and add the oil. Mix everything together well.
- Add jaggary water and knead in a stiff dough. Take a 5-minute break.
- Divide dough in 10 portion
- Take one part and mould it into a long shape with your palm, pressing gently with your hand. If you don't have any mould, utilise people to make thekua.
- Fry thekua on medium heat after they've been prepared. Fry until golden brown. Remove them from the pan and place them on a plate.
- Let them cool and store in a air tight container.