By Aditi Saraswat
November 11, 2026
No Chhath celebration can feel complete without having a bite of its most loved delight, i.e. thekua. This traditional Bihari prasad, prepared by mixing wheat flour, jaggery and ghee, is loved for its crisp edges, rich sweetness in every bite and distinctive cardamom aroma.
2 cups whole wheat flour ¾ cup grated jaggery ½ cup water 4 tbsp ghee ½ tsp cardamom powder 2 tbsp grated coconut (optional) Ghee or oil, for deep-frying
In a pan, dissolve jaggery in warm water and strain to remove its impurities. This will make a smooth sweetener that gives the thekua a golden-brown colour.
In another bowl, rub ghee with wheat flour to get a coarse texture. Add cardamom and coconut, if using, to get an aromatic, slightly textured dough.
Slowly add jaggery water to this and knead into a firm dough. Avoid making the dough too soft, as thekua needs to hold its shape while frying.
Divide the dough into small portions and then flatten each of them using a thekua mould or fork.
In a heavy-bottomed pan, heat ghee or oil on a medium-low flame and fry thekua in batches until it gets a deep golden colour and is crisp.