Crispy Bihari Thekua Prasad
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Wholewheat jaggery dough stamped and deep-fried crisp — Chhath thekua.
Thekua is the sweet made for Chhath puja, a crisp, jaggery-sweetened cookie pressed with a wooden stamp. It keeps for weeks, so it is made in large batches and shared around.
Ingredients
How to Make It
Knead stiff dough.
Shape stamp.
Fry low-medium crisp; cool.
Nutrition per serving
* Approximate values per serving
Health Benefits
Festival prasad cookie. Small pieces; jaggery over refined sugar.
Atta, jaggery and ghee are the only real ingredients, so the cookie tastes of wheat and caramel rather than refined sugar. It is a festival sweet and is best treated as one.
Pro Tips
- →Stiff dough.
- →Low fry.
- →Cool store airtight.
- →Cool the jaggery syrup before kneading, hot syrup makes the dough soft and the cookies spread.
- →Knead stiff, like for puri, and rest the dough for 15 minutes.
- →Fry on low to medium heat, thekua needs time to cook through and turn crisp.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Ghee: about 876 kcal (about 40 kcal per teaspoon); Jaggery: about 380 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less ghee.
- 2Baked trial.
- 3Add a spoon of grated dry coconut and a few chopped dry fruits to the dough for a richer version.
Frequently Asked Questions
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