To call the delicious dry sweet dish Thekua as the cookie from Bihar is quite appropriate, but the Thekua is so much more than that. Also known as Thekariis, Thokwa, Thikari and Kajuria, this sweet Thekua recipe has been popular for centuries across the regions of eastern UP, Jharkhand, and the Madhesh community from Nepal and is also a prasad in the Chhath puja.
This tasty, deep-fried Bihari thekua is enjoyed by adults and kids alike.
For making a lovely and crispy Thekua recipe, one needs to mix cardamom powder, rava, desiccated coconut, ghee and wheat flour in a bowl into a crumble, then slowly sprinkle a little water and create a stiff dough. After rolling out thick discs of the dough and cutting them with cookie cutters, fry the cookies in oil until both become crispy – making Thekua is that easy. Serve them at snack time and watch as your guests and your family devour them with great enjoyment.
One tip: Cool and store the Thekua cookies in an airtight box. This Bihari Thekua needs no preservatives and can be kept for many days for eating. In the cooking process, one can substitute sugar with jaggery. Also, Thekua is traditionally rolled out and pressed against a saancha (wooden mould) greased with ghee, which helps avoid the dough from sticking to the cooking mould. The traditional fuel used is mango wood and those who don’t have a mud stove can also use bronze cookware.