Chhath Puja 2025: Chhath festival is one of the most difficult fasts in Hinduism. It begins this year on October 25th and concludes on October 28th with the offering of Arghya to the rising Sun. This grand festival is especially dedicated to the worship of the Sun God and Chhathi Maiya. Every year this grand festival begins with Nahay-Khaay and concludes with the offering of Arghya to the rising Sun.
During this grand festival, Thekua Prasad is definitely offered to Chhathi Maiya. Let us know why Thekua Prasad is offered to Chhathi Maiya during Chhath Puja and how it is prepared. Also, let us understand the significance of Thekua Prasad in Chhath Puja.
Why Thekua is offered to Chhathi Maiya?
According to Hindu scriptures, the offering of Thekua is made to Chhathi Maiya during Chhath Puja because it is very dear to her. This offering is a traditional offering of Sanatan Dharma. This offering is offered for good luck, prosperity, and the birth of a child. Chhath Puja is incomplete without the offering of Thekua.
How Thekua is prepared?
To make thekua, first prepare a firm dough from whole wheat flour, jaggery, and spices, shape it into thick discs, and then deep-fry it until it becomes golden and crispy. A traditional wooden mold (saancha) can be used to press patterns, or you can create designs with a fork.
Ingredients
Whole wheat flour (atta): 2 cups
Grated jaggery (gur): 1 cup (adjust to taste)
Water: About 1/2 cup (as needed)
Ghee (clarified butter): 4 tablespoons, melted
Fennel seeds (saunf): 1 teaspoon
Cardamom powder (elaichi): 1/2 teaspoon
Grated coconut (optional): 1/4 cup
Oil or ghee: For deep frying
Instructions
Prepare the jaggery syrup: Dissolve grated jaggery in water over low heat, strain, and let it cool.
Combine dry ingredients: Mix whole wheat flour, fennel seeds, cardamom powder, and optional grated coconut in a bowl.
Add ghee: Incorporate melted ghee into the dry mixture until it resembles breadcrumbs.
Form the dough: Gradually add the cooled jaggery syrup and gently knead into a firm dough. Adjust consistency with water or flour if needed.
Shape thekua: Shape small portions of dough into flattened discs. Press a decorative pattern onto each disc using a mold, fork, or toothpick.
Fry: Heat oil or ghee in a pan over medium-low heat. Fry the thekuas in batches until golden brown on both sides, turning occasionally.
Cool and store: Drain excess oil on paper towels. Let the thekuas cool completely to become crisp before storing them in an airtight container.
