Experience the charm of traditional Bihari Khasta Thekua—a golden, crisp, and aromatic sweet snack that captures centuries of heritage in every bite. This delicacy, deeply rooted in festive rituals like Chhath Puja, is lovingly prepared with wholesome wheat flour, semolina, fragrant fennel, and cardamom, then enriched with pure ghee and dry coconut for irresistible flavor. Unlike typical cookies, Thekua is deep-fried, giving it a unique brittle texture that’s perfect as an afternoon snack or a gracious offering to the divine. The beauty of Thekua lies in its simplicity. A tight dough is created using flour, a touch of semolina, and sugar-melted water, which is then hand-pressed or shaped and adorned with rustic patterns. After frying to a glorious golden brown, these treats emerge crisp and stay fresh for days, making them ideal for sharing with loved ones or storing for a sweet craving. Enjoy them best with a steaming cup of tea, relishing their crumbly bite and gentle sweetness.
Bihari Khasta Thekua Recipe
Print RecipeIngredients
- 1¾ cup wheat flour / atta
- 2 tbsp rava / semolina / suji, fine
- 1 tsp fennel / saunf
- ½ tsp cardamom powder / elachi powder
- 3 tbsp dry coconut, grated
- 3 tbsp ghee / clarified butter
- ½ cup sugar
- ½ cup water
- oil or ghee for frying
Instructions
In a large bowl, combine wheat flour, fine semolina, fennel seeds, cardamom powder, and grated coconut. Mix thoroughly.
Add ghee and blend into the dry ingredients, rubbing until the mixture forms a coarse, crumbly texture that holds shape when pressed.
Prepare a sweet water mixture by dissolving sugar in water over a gentle heat. Stir until the sugar melts completely; do not let it boil or thicken. Allow this to cool.
Gradually add the cooled sugar water to the flour mixture and knead into a firm, smooth dough. Use only as much water as needed to keep the dough tight.
Pinch off portions of dough and roll into cylinders. Shape into circles or triangles and imprint patterns using a toothpick or skewer for a traditional look.
Heat oil or ghee in a deep pan. Gently slide in the shaped dough pieces, frying over a medium flame.
Turn carefully to cook evenly, frying until both sides are a rich golden brown and crisp.
Once done, drain on paper towels and allow to cool fully before storing, which helps them become delightfully crunchy. Serve and enjoy.
Notes
Tips:
Incorporate finely chopped nuts like pistachios or almonds for added crunch and flavor., Traditionally, jaggery syrup is used instead of sugar syrup, imparting a richer taste and healthier finish., Creatively shape or pattern each Thekua using molds or by hand—a fork or toothpick works well for marking designs., Store cooled Thekua in an airtight container for up to a week for lasting freshness.
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