Jharkhandi Thekua
Crunchy, long-lasting wheat and jaggery cookies traditionally made for the Chhath festival across Jharkhand's border regions with Bihar.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Kadai
- •Cookie mould (optional)
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 30 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 220 kcal
Instructions
- 1
Stir the grated jaggery into warm water until it dissolves completely. Strain the liquid if needed.
- 2
Mix wheat flour, melted ghee (clarified butter), desiccated coconut and crushed fennel seeds in a large bowl.
- 3
Gradually add the jaggery water. Knead into a stiff, dry dough without adding extra water.
- 4
Divide the dough into small balls and flatten each into a thick disc. Press a pattern using a mould or fork.
- 5
Heat oil in a kadai (deep frying pan) over low-medium heat.
- 6
Fry the thekua on low heat, turning occasionally. Cook until deep golden brown and firm throughout.
- 7
Drain on paper towels and let them cool completely.
- 8
Store the thekua once they have cooled fully.
Chef's tips
Frying on low heat is essential so the thick discs cook through to a crisp finish without burning outside. The dough should be stiff, not soft, for the right crunchy texture.
Ingredient substitutions
- jaggery → brown sugar syrup
Storage
Stores well in an airtight container for 2-3 weeks at room temperature.
Reheating
No reheating needed; served at room temperature.
Common mistakes to avoid
- •Frying on high heat, which browns the outside while leaving the inside raw.
Serving suggestions
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