Chhath Puja Special Sweet Thekua Recipe 2026
Introduction
If you grew up in Bihar, Jharkhand or eastern UP, you know the smell. Ghee heats up in the kadhai, jaggery melts into the dough, and suddenly the whole house says Chhath is here. Thekua (some call it khajuri or thokwa) is the one sweet that has to be in the soop. Families in Assam and other places with Chhath communities make it too. Here is the way I’d suggest making it at home this year.
Why Thekua Is Part of the Puja
Chhath food is cooked with a lot of care. No onion, no garlic, and nobody tastes anything before it has been offered. Wheat flour, jaggery and ghee fit that rule, which is why thekua has always been the prasad. It sits in the bamboo soop with fruits and sugarcane and goes to the ghat for the Arghya at sunset and sunrise.
What You Need
Makes about 20 pieces.
- 2 cups whole wheat flour (atta)
- ¾ cup jaggery, grated
- ½ cup warm water
- ¼ cup melted ghee
- ¼ cup dry coconut, grated or thinly sliced
- 1 tsp fennel seeds
- 1 tsp cardamom powder
- 1 tbsp chopped cashews or almonds (optional)
- Ghee or oil for frying
How to Make It
Melt the jaggery. Stir it into the warm water until it dissolves, then strain out any grit. Leave it to cool fully. If you pour in hot syrup, the dough turns sticky and the thekua come out soft.
Mix the dry part. In a big bowl, combine the flour, melted ghee, coconut, fennel, cardamom and nuts. Rub it with your fingertips until it looks like damp breadcrumbs and clumps when you squeeze a handful.
Knead. Add the cooled syrup a little at a time. You want a stiff dough, firmer than what you’d use for rotis. Cover it and let it rest for 15 to 20 minutes.
Shape. Take a lemon-sized piece, flatten it to about half a centimetre, and press it onto a wooden sancha if you have one. That gives the classic pattern. No mould? A fork or the blunt side of a knife works fine.
Fry slowly. Heat the ghee on medium-low and put in a few pieces at a time. Fry for 8 to 10 minutes, turning now and then, until they turn deep golden brown. Rushing this step leaves the centre raw, so be patient.
Cool. Drain on paper towels. They crisp up as they cool, so don’t judge them straight out of the pan.
A Few Tips
- Don’t skimp on the ghee in the flour. It gives thekua its crumbly, crunchy bite.
- Go easy on the water. A wet dough soaks up oil and ends up soft.
- Taste the syrup before using it and adjust the jaggery to your liking.
- If you want a lighter version, bake at 160°C for 25 to 30 minutes, flipping halfway. Fried is still the traditional way, though.
- Wash your hands and utensils well, and keep the tasting for after the offering.
Storing Your Thekua
Once completely cool, pack them in an airtight tin. They stay good for two to three weeks, so you can make a big batch before the festival and not worry.
Final Words
There is nothing fancy about thekua, and that is what makes it special. A few honest ingredients, a bit of patience at the stove, and a recipe handed down from someone’s grandmother. Make it, offer it at the ghat, and share it with your neighbours.
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