Crispy Bliss: Thekua Recipe for Chhath Festival As the joyous Chhath Festival approaches, indulge in the delightful tradition of preparing thekuwa, a cherished dish from the Terai region of Nepal. Known for its irresistibly crispy, sweet, and crunchy texture, thekuwa is a culinary delight that graces the tables during special occasions, especially Chhath. Beyond its delectable taste, Thekuwa is believed to bring togetherness and happiness to families, making it a must-have treat during this auspicious celebration.

Ingredients:

• 2 cups of water
• Sugar
• Ghee
• Wheat flour
• Grated coconut
• Fennel
• Cardamom powder
• Oil for deep-frying

Instructions:

Step 1: Prepare the sugar syrup.

Boil 2 cups of water in a deep-bottomed pan. Add the sugar and stir until it melts. Remove it from the heat and let it cool. Mix in the ghee and set the sugar syrup aside.

Step 2: Knead a Soft Dough

Combine wheat flour, grated coconut, fennel, and cardamom powder on a kneading plate. Gradually add the sugar syrup in batches to form a dough. Ensure the dough is firm, not too soft.

Step 3: Shape the Thekuwa

Take small portions of the dough, shaping them into balls. Flatten them, using a cookie cutter if desired. Emboss a design for an attractive touch.

Step 4: Deep Fry the Thekuwa

Heat oil in a kadhai over a low flame. Deep fry the flattened dough until golden brown. Maintain a low flame to ensure thorough cooking. Repeat the process for the remaining dough.

Step 5: Let Them Cool and Store

Allow the freshly fried thekuwa to cool to room temperature. Store them in an airtight container.

Tips:

• Enhance the flavor by kneading the dough with more ghee.
• Add saffron milk for an extra aromatic touch.
• Thekua can be stored in an airtight container in a cool, dry place for up to 3 weeks.
• Customize sweetness by using jaggery, stevia, or sugar-free alternatives.

As you prepare and relish this divine delicacy, Thekuwa becomes not just a culinary delight but a symbol of joy and togetherness, embodying the spirit of Chhath Festival.

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