THEKUA ( Khajuria/ Tikari)


               THEKUA.                                                   Khajuria/ Tikari

            ............






Thekua is deeply embedded in the cultural heritage of Bihar and Uttar Pradesh, where it originated.  Its preparation during Chhath Puja is an old tradition that has been going on for generations.  Sharing thekua among family, friends and neighbors increases the sense of community and strengthens cultural identity.


Thekua (also spelt as Thokwa or Thekariis), also known as Khajuria, Tikari.   and Thokni, is an Indo-Nepalese cookie from the Indian subcontinent, popular in the Indian states of Bihar and Uttar Pradesh and Terai region of Nepal.  Thekua is a revered prasada, offering to God, during Chhath puja.   It has been used as a sweet snack for centuries in these places.


Thekua: Wheat, jaggery and ghee are used to make thekua. All these three reduce the effects of changing seasons. By eating thekua, the body remains warm in the cold season and the immunity of the body also increases.


The difference between Thekua and khajuri is that thekua is made from whole wheat flour and jaggery, while khajuri is made with all-purpose flour and sugar.



          THEKUA RECIPE

                 ............


The main ingredients of thekua are wheat flour, chasni (melted sugar) and ghee. Jaggery can sometimes be used as an alternative to sugar.Dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. A special wooden cookie mold is used to form various designs on the thekua. Dough is deep fried in ghee or vegetable oil until it becomes reddish brown. It is soft when hot but hardens after it cools. It needs no preservatives and it can be preserved for several days for eating.

The preparation of thekua for the Chhath celebration is usually done in the worshipping God, to maintain the purity.


      PRASADA THEKUA 

              .............



Wheat flour 2 cups.  Dry chopped nuts like cashew nuts, almonds, raisins, dried and ground coconut, peanuts etc. can be added.  In this add two spoons of thick sugar and four spoons of soap.  Add one cup of desi ghee and start mixing the flour.  Add water to jaggery and dissolve it.  Make flour dough from that jaggery water, this dough should be a little hard.  Now make small pieces of this dough like you want to make Thekuya.  Wooden dice are also available, or you can make them by hand.

Any edible oil like sesame, peanut, sunflower can be used in the pan, mustard oil is not to be used.  This spoils the taste of Thekuya.  When the oil in the pan is slightly hot, put the Thekuya in the oil and cook till it turns red.  Filter it and take it out.  Once it cools down a bit, it will be ready.





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