Thekua facts for kids
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| Alternative names |
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|---|---|
| Type | Cookies |
| Course | Snack |
| Place of origin | Indian Subcontinent |
| Region or state | India (Bihar, Jharkhand, Uttar Pradesh), Nepal (Madhesh, Lumbini) |
| Main ingredients | Wheat flour, sugar syrup or jaggery, ghee, cardamom, coconut, dried fruits |
Thekua is a yummy cookie from the Indian subcontinent. It's also called Khajuria or Tikari. This sweet treat is very popular in parts of India, like Bihar and Uttar Pradesh, and in the Terai region of Nepal. People have enjoyed Thekua as a sweet snack for hundreds of years. It is also a special offering, called prasada, given to gods during the Chhath puja festival.
Contents
How to Make Thekua
Making Thekua is quite simple! The main ingredients are wheat flour, chasni (which is melted sugar), and ghee (a type of clarified butter). Sometimes, people use jaggery instead of sugar.
Mixing the Dough
First, these ingredients are mixed together to make a dough. You can also add cardamom to the dough. This spice gives Thekua a wonderful taste.
Shaping and Frying
A special wooden mold is often used to press pretty designs onto the dough. After shaping, the dough pieces are deep-fried. They are cooked in ghee or vegetable oil until they turn a nice reddish-brown color. When Thekua is hot, it is soft. But as it cools down, it becomes firm and crunchy.
Storing Thekua
One great thing about Thekua is that it stays fresh for several days. You don't need to add any special things to keep it from spoiling. This makes it a perfect snack to prepare ahead of time!
Special Preparation for Chhath
When Thekua is made for the Chhath celebration, it's usually prepared in a special worship room. This helps keep the cookies pure and sacred for the religious offering.
Thekua World Record
In 2019, a group of 16 people from Darbhanga, Bihar, did something amazing! They worked together to make a giant Thekua. This huge cookie weighed an incredible 91 kilograms (about 200 pounds)! They hoped this big achievement would get them into the Limca Book of Records.
