Crispy Bliss: Thekuwa Recipe for Chhath Festival
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.
- 2 cups of water
- Wheat flour
- Grated coconut
- Cardamom powder
- Oil for deep-frying
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.
- 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.