Thekua or Thekariis is a biscuit like sweet made across regions of Bihar, UP, Madhya Pradesh and West Bengal It is also known as Khajuria in many other parts of the country. For centuries, this style of Indian biscuit has been a favorite and usually consumed along with tea. Crispy, crunchy and sweet, it is usually made as prasad during the month of Chhath.
Traditionally made with flour and jaggery/gud and the quintessential Ghee, Thekua though high in calories is delicious and travel friendly. The best part of this local biscuit is that it stays good for days without any preservatives. Initially soft after frying, it hardens and becomes crunchy after it cools down.
These biscuits, made with grated coconut, jaggery (unrefined sugar), and cardamom, are just what you’ll want to eat with your next cup of chai ( Tea)
Ingredients for Thekua
- 2 cups Whole Wheat Atta
- 1/2 cup Jaggery or Sugar
- 1/4 cup Fresh Grated Coconut
- 1/4 cup Rava
- 4 tbsp Ghee
- 3/4 tsp Cardamon Powder
- Oil to fry
- 1/2 cup Water
How to make Thekua
- Take a deep, heavy bottomed vessel and heat the water.
- Put in the sugar or Jaggery into it to make syrup. Keep stirring occasionally. The syrup should be slightly thick.
- Remove from flame and strain (if using jaggery).
- Take another wide vessel to mix the dry ingredients.
- Add the syrup and ghee in intervals and knead into a slightly hard dough. Don’t make it too soft, or it will become poori.
- Cover and keep it aside for 10 minutes.
- Heat a kadai with oil under medium flame.
- Make small ball shapes and gently press them into flat discs. Use a fork to make indents or a mould to make designs on them.
- Fry one by one in oil.
- Make sure the the flame is kept in medium to low level, so that it will get cooked evenly.
- Remove from flame when it turns golden brown.
- When it cools down, transfer to an air tight container and store it.
Notes
In our recipe here, we have used Jaggery and whole wheat flour to bring in some extra goodness. If you don’t have jaggery, feel free to use regular sugar.
