25 July,2026 12:25 PM IST | Mumbai | Rumani Gabhare
Rachna Prasad
For many Biharis, Thekua is more than a festive sweet; it is the taste of home. Often regarded as the unofficial mascot of Chhath Puja, it evokes memories of kitchens perfumed with jaggery and fennel, trays of freshly fried biscuits cooling by the window, and boxes carefully packed to share long after the festival ended.
That tradition recently found an unexpected international audience. During Prime Minister Narendra Modi's visit to Slovakia in June, he presented traditional Bihari Thekua to Richard Raši, Slovakia's Deputy Prime Minister for Investments and Information. Later, Raši shared a video on X, tasting the sweet for the first time, saying it reminded him of biscuits that his grandmother would make, and thus introduced many across the world to one of Bihar's best-loved festive delicacies.
For Mumbai-based Bihari chef Rachna Prasad, the moment reaffirmed what thekua has always represented. "I still remember watching the thekua slowly turn golden in the kadhai while the aroma of jaggery and fennel filled our home. It wasn't just a festive ritual; it was an annual tradition the entire family looked forward to," she adds. Inspired by the renewed interest in the sweet, Prasad shares her family's traditional recipe.
Ingredients
>> 500 g whole wheat flour (atta)
>> 250 g jaggery (khajur wala gur)
>> 150 ml water (only enough to dissolve the jaggery)
>> 150 g desi ghee (about 5-6 tbsp)
>> 1 tbsp fennel seeds (lightly crushed)
>> 2-3 tbsp dry coconut (very finely chopped)
>> 2 tsp green cardamom powder
>> Ghee (traditionally fried in desi ghee) or refined oil for frying
Method
Dissolve grated jaggery in warm water. Once dissolved, strain the liquid to remove any impurities and let it cool to room temperature. In a large mixing bowl, combine the whole wheat flour, fennel seeds, grated dry coconut and cardamom powder. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, known as moyan, gives authentic Thekua its signature crisp texture. Gradually, pour in the cooled jaggery water and bring the mixture together into a firm dough. The dough should be more firm than chapati dough. Divide the dough into equal portions, roll them into small balls, and gently flatten each one. Imprint them using a traditional wooden saancha or create patterns with a fork or knife. Heat ghee or oil over a medium-low flame, ensuring it is hot but not smoking. Carefully fry the shaped Thekuas on low to medium heat on both sides until they are evenly golden brown on both sides.
>> Thekua gets its distinctive floral and geometric designs from sancha - hand-carved wooden moulds into which the dough is pressed before frying.
>> Since it is prepared without artificial preservatives, Thekua keeps well for weeks. Its low moisture content, achieved through deep-frying in ghee, made it an ideal snack to carry on long journeys even before modern packaging.
>> Before it is enjoyed with family and friends, Thekua is first offered as prasad during Chhath Puja, honouring the Sun God. It is traditionally prepared with simple ingredients and followed by the ritual of devotion.
