Buy Homemade Thekua

Experience the traditional flavors of India with our Homemade Thekua (Bihar Thekua), crafted with love and care by skilled women entrepreneurs. Our Thekua is a delightful combination of flour, jaggery, dry fruits, and aromatic spices like saunf, cooked to perfection in refined oil or ghee. For those who prefer, we offer options to customize with maida or sugar. Made in a hygienic home environment, our Thekua promises a taste of nostalgia and authenticity, perfect for every occasion. We at Pakwaan House provides health and authentic Thekua, with no added preservatives.

What is Thekua?
Thekua is a traditional Indian sweet snack, particularly popular in the regions of Jharkhand, Bihar and Uttar Pradesh. However in current scenario, it is cooked and enjoyed all over world. It is made from a mixture of whole wheat flour, jaggery (Gud) Or Sugar, and coconut, which is shaped into small discs and then deep-fried until golden brown. Thekua is often prepared during festivals, especially during Chhath Puja, and is known for its crunchy texture and rich flavor. It can be enjoyed as a standalone snack or with tea. Thekua for Chhath Puja.

Easy Thekua recipe and Thekua ingredients to cook

• 2 cups whole wheat flour
• 1 cup jaggery (grated)
• ½ cup grated coconut (fresh or dried)
• ½ teaspoon cardamom powder
• ¼ teaspoon salt
• Water (as needed)
• Oil (for deep frying)

How to make Thekua
Prepare the Jaggery Syrup

• In a pan, add the grated jaggery and a small amount of water (about ¼ cup).
• Heat on low until the jaggery dissolves completely. Stir occasionally to avoid burning.
• Once melted, strain the syrup to remove impurities, if any, and set it aside to cool slightly.

 

Mix the Dough

• In a large mixing bowl, combine the whole wheat flour, grated coconut, cardamom powder, and salt.
• Gradually add the warm jaggery syrup to the flour mixture. Mix well with your hands.
• Knead the mixture to form a stiff dough. If needed, add a little water to bind it, but ensure the dough is not too soft.

 

Shape the Thekua

• Take small portions of the dough and roll them into balls.
• Flatten each ball into a disc shape, about ¼ inch thick. You can use a mold for decorative patterns if desired.
• Make sure the discs are evenly shaped to ensure uniform cooking.

Fry the Thekua

• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, carefully slide the discs into the oil, a few at a time. Do not overcrowd the pan.
• Fry until they turn golden brown and are crisp, turning them occasionally for even cooking.
• Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.

Cool and Serve

• Allow the Thekua to cool completely. They will become crunchier as they cool.
• Store in an airtight container. They can last for several days.

Tips

• Adjust the sweetness according to your preference by varying the amount of jaggery.
• You can also add nuts or dried fruits for extra flavor and texture.
• We at Pakwaan House provides customized Thekua, based on order comments. You can add comments during order, such as less sugar, dry fruits, Ghee etc.

FAQs during cooking

• Can I use sugar instead of jaggery?

Yes, you can substitute jaggery with sugar. Jaggery adds a unique richness.

• My mother and father is Diabetic, they avoid Sugar or Jaggery. But, they love Thekua.

We at Pakwaan House provide 100% customization for our items. If you order from Pakwaan House for Diabetic, we add very minimal sweetness of Jaggery. The item will have natural sweetness.

• How should I shape Thekua?

You can shape them into small discs or oval shapes, typically around 2-3 inches in diameter. Ensure they are not too thick, as they need to cook evenly.