Ashish Kumar/West Champaran. Who would not know about Mahaprasad Thekua of the great festival Chhath of Bihar. Arghya is offered to Lord Surya from Thekua and after the puja it is distributed as Prasad. Today we are going to give you special information on how to make the best thekua from jaggery and flour. Believe me, if you make Thekua using the method mentioned here, there will be no reduction in its sweetness nor will there be any worry about it spoiling in a short time.
Vineeta Devi, a resident of Harivatika Chowk, Bettiah, has told a special method to make Mahaprasad Thekua on the occasion of the great festival Chhath. Let us tell you that Vineeta’s family is expert in making food items like sweets, snacks, dates, chaat and thekua. Such things have been made at their place for decades, whose taste is talked about throughout the district.
Mix 300 grams of jaggery water in one kilogram of flour.
Vineeta told that first of all take water in a vessel and add jaggery in it and mix it well. If the jaggery does not melt completely even after keeping it in water, then heat it by placing it on the gas and while stirring with a spoon, let it dissolve in the water. Now sift wheat flour in a vessel. After this, add grated coconut, dates, light desi ghee and fennel and mix well. Keep in mind that the more you mix the mixture, the more soft and crispy the thekua will be. After mixing all the ingredients well in the flour, now take jaggery water and add it little by little to the flour and knead it.
The thing to note here is that we are telling you the method of making Thekua according to one kilogram of flour. In this case only 300 grams of white jaggery will have to be used. Due to this, the sweetness of thekua will neither fade nor become too sweet.
After it cools down, close it in a box.
According to Vineeta, the thing to keep in mind is that after kneading the dough with jaggery water, it should be immediately shaped and sieved. If there is a delay in filtering thekua, the balls should be covered with wet cotton cloth. This will keep the dough soft, due to which thekua will also become soft. After preparing the shape of Thekua from all the balls, keep them separately in a plate. After this, add desi ghee or refined ghee in a pan and cook on low flame. When the ghee or oil gets heated properly, add thekua as per the capacity of the pan and deep fry it.
Keep in mind that the Thekua has to be fried until its color becomes dark golden from both the sides and it starts bursting. To enjoy the taste for a long time, filter it and let it cool thoroughly. Keep it packed in a box only after it cools down.
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Tags: Bihar News, Chhath Puja, Famous Recipes, food 18, Local18
FIRST PUBLISHED: April 8, 2024, 11:14 IST
