Recipies

Thekuwa (ठेकुवा)

About Thekuwa (ठेकुवा)

Thekuwa is a traditional deep-fried sweet snack popular in Nepal, particularly during festivals like Chhath. It's a dense, cookie-like treat made from wheat flour, sugar or jaggery, and spices. Often prepared in large batches, it's enjoyed by families and offered as prasad (religious offering) during the festival.

Picture of Thekuwa

History

The history of Thekuwa in Nepal is closely tied to the Chhath festival, a major celebration predominantly observed in the Terai region. Thekuwa is not just a food item but holds significant religious and cultural importance during this festival. It is believed to have originated as a simple yet nourishing food that could be prepared in large quantities and stored for extended periods, making it suitable for the long festival period. The origins trace back to agricultural communities in the Terai, where ingredients like wheat and jaggery were readily available. Over time, the recipe has become standardized while also retaining regional variations. Thekuwa's presence in Chhath rituals signifies its deep cultural roots, with the process of making and offering thekuwa being just as important as the food itself. Its preparation is often a communal activity, bringing families together to celebrate their heritage and culture.

Fact 1

Thekuwa is a crucial element of the Chhath festival offerings.

How to prepare?

Wheat Flour - 2 cupsJaggery or Sugar - 1 cup (or to taste)Ghee (or Oil) - 1/4 cupCardamom Powder - 1/2 teaspoonFennel Seeds (Saunf) - 1 teaspoonWater - As neededOil for frying - As needed

Learn step by step to prepare Thekuwa

  • 1
    In a large mixing bowl, combine the wheat flour, jaggery (or sugar), melted ghee, cardamom powder, and fennel seeds. Mix well.
  • 2
    Gradually add water and knead the mixture to form a stiff dough. Ensure that the dough is not too sticky.
  • 3
    Let the dough rest for about 15-20 minutes.
  • 4
    Divide the dough into small, equal-sized portions. Shape them into round or oval patties. You can use a wooden mould for a more traditional design.
  • 5
    Heat oil in a deep pan or kadhai over medium heat.
  • 6
    Gently slide the thekuwa into the hot oil, ensuring not to overcrowd the pan.
  • 7
    Fry the thekuwa on medium-low heat until they turn golden brown and crisp on both sides.
  • 8
    Remove the fried thekuwa and place them on a paper towel to drain excess oil.
  • 9
    Allow them to cool completely before serving.
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