Bihar Thekua Wheat Jaggery Festival Cookie Chhath Puja

Method

1. 1

   Combine whole wheat flour, cardamom, fennel seeds and desiccated coconut.

2. 2

   Add 3 tbsp ghee. Rub into the flour until crumbly — this shortening creates the characteristic texture.

3. 3

   Add the dissolved jaggery water gradually, kneading into a firm, non-sticky dough.

4. 4

   The dough should be stiffer than regular roti dough.

5. 5

   Divide into small portions. Press into a thekua mould (wooden press mould) to create the patterned disc shape.

6. 6

   Or flatten each portion by hand to a round about 5 cm wide and 1 cm thick and press a pattern with a fork.

7. 7

   Heat oil or ghee for deep frying on medium-low.

8. 8

   Fry thekua on medium-low for 5 to 6 minutes turning regularly until deep golden brown and completely cooked through.

9. 9

   The low-medium heat is essential — thekua must cook slowly to become hard and crunchy all the way through.

10. 10

    Cool completely. The thekua hardens further as it cools and becomes very crispy.