Delicacy : Thekua - How to make this Indian cookie of Bihar state

 

Thekua, often called "Bihari cookie" or "Indian biscuit," is a traditional sweet snack hailing from the Indian state of Bihar, especially popular in the regions of Bihar, Jharkhand, and Uttar Pradesh. This deep-fried, crunchy, and slightly sweet delicacy is an essential part of the festival of Chhath Puja, a major Hindu festival dedicated to the Sun God. Thekua is made from simple ingredients like wheat flour, sugar (or jaggery), and ghee, giving it a unique flavor and long shelf life, making it ideal for travel snacks. The recipe has been passed down for generations, and each family might have its own variation of the dish, often adding a unique blend of spices or flavoring.

Thekua has a dense, biscuit-like texture with a golden-brown color, making it appealing both visually and taste-wise. Its preparation is relatively simple and involves few ingredients, making it an ideal choice for homemade sweets.

How to Prepare Thekua: A Step-by-Step Guide

Here’s a detailed guide to making traditional Thekua at home.

Ingredients

Wheat flour – 2 cups

Jaggery (or sugar) – 1 cup, grated or finely powdered

Ghee (clarified butter) – 1/2 cup

Grated coconut (optional) – 1/4 cup

Cardamom powder – 1/2 teaspoon

Fennel seeds – 1 teaspoon

Water – as required

Oil or ghee for frying

Preparation Steps

Step 1: Prepare the Jaggery Solution

1. In a small pan, add 1 cup of grated jaggery with about 1/4 cup of water.

2. Heat the mixture over low heat until the jaggery dissolves completely.

3. Allow the mixture to cool to room temperature. This will be used as the sweetening agent for the dough.

Step 2: Prepare the Dough

1. In a mixing bowl, add the wheat flour.

2. Add grated coconut, fennel seeds, and cardamom powder to the flour and mix well.

3. Pour in the melted ghee and mix it with your fingers until the flour has a crumbly texture.

4. Gradually add the jaggery solution (or sugar solution) to the flour mixture, kneading to form a firm but smooth dough. Use water sparingly if needed to achieve the right dough consistency.

Step 3: Shape the Thekua

1. Divide the dough into small balls of equal size.

2. Flatten each ball into a disc shape. Traditional Thekua often has a unique pattern, so you can press a spoon or use a mold to create designs on the surface.

Step 4: Fry the Thekua

1. In a deep frying pan, heat oil or ghee on medium heat.

2. Once hot, reduce the heat slightly and gently drop a few pieces of Thekua into the oil.

3. Fry until they turn golden brown on both sides. Avoid overcrowding the pan.

4. Remove and drain on paper towels to absorb excess oil.

Step 5: Cool and Store

1. Let the Thekua cool completely before storing.

2. Store them in an airtight container; they can last for up to two weeks at room temperature.

Tips for Making the Perfect Thekua

Consistency of dough: Ensure that the dough is not too soft, as it may cause the Thekua to break during frying.

Frying temperature: Keep the oil temperature moderate; frying on high heat can leave the inside of Thekua undercooked.

Flavor variations: Try adding other spices like nutmeg or anise, or garnish with nuts for a richer taste.

Thekua is a delicious and easy-to-make treat that embodies the traditional flavors of India and carries with it the warmth of family heritage. Enjoy it with tea, share it with friends, or offer it during festivals for a true taste of tradition.