Chhath Puja is a major festival celebrated primarily in the Indian states of Bihar, Uttar Pradesh, and Jharkhand. It is a festival dedicated to the worship of the Sun God (Surya) and Goddess Chhathi Maiya, symbolizing health, prosperity, and the well-being of family members. The festival spans four days and involves various rituals that showcase devotion and gratitude.

Significance of Chhath Puja
Chhath Puja is known for its unique practices and deep-rooted cultural significance. Devotees, especially women, observe fasts and perform rituals to seek blessings for the longevity and prosperity of their children. The festival is particularly renowned for the rigorous observance of the Nirjala Vrat, where devotees refrain from consuming water and food for long hours.

The celebration begins with Nahay Khay, where devotees take a ceremonial bath and prepare traditional foods. The main rituals involve offering Arghya (an offering of water) to the setting and rising sun, which symbolizes gratitude for the Sun's energy and life-giving properties. On the last day, devotees often gather by rivers or other water bodies to perform the Arghya ritual, making it a time for communal bonding and spirituality.

In 2024, Chhath Puja will be celebrated on November 7, a Thursday. As this festival approaches, families engage in elaborate preparations, including the preparation of various delicacies and sweets, with Thekua being a staple offering.

Thekua: A Traditional Sweet
Thekua is a traditional sweet snack made from whole wheat flour and jaggery, often prepared during Chhath Puja as a prasadam (offering). It has a rich taste and a delightful crunch, making it a favorite among devotees and families celebrating the festival.

Ingredients for Thekua
To make Thekua, you will need the following ingredients:
2 cups whole wheat flour
1 cup grated jaggery (gur)
1/2 cup grated coconut
1/2 cup mixed dry fruits (such as cashews, almonds, and raisins)
1/2 teaspoon cardamom powder
1/4 cup milk
1/4 cup ghee or oil
A pinch of salt

Method to Prepare Thekua
Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, grated jaggery, grated coconut, and mixed dry fruits. You can use a combination of nuts and dried fruits based on your preference.

Add Flavor: Sprinkle the cardamom powder and a pinch of salt into the mixture. Cardamom adds a fragrant aroma, enhancing the flavor of the Thekua.

Knead the Dough: Gradually add the milk to the dry ingredients and knead them into a firm dough. Ensure the dough is slightly stiff, as this will help the Thekua hold its shape while frying.

Shape the Thekua: Once the dough is ready, take small portions and roll them into balls. Flatten each ball slightly using your palms to form round discs. The thickness should be about half an inch.

Heat the Oil: In a deep frying pan or kadai, heat ghee or oil over medium heat. Ensure the oil is hot enough by testing it with a small piece of dough; it should sizzle upon contact.

Fry the Thekua: Carefully place the shaped Thekua into the hot oil. Fry them in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping them occasionally for even cooking.

Drain Excess Oil: Once fried, remove the Thekua from the oil and place them on a plate lined with kitchen paper towels to absorb any excess oil.

Cool and Store: Allow the Thekua to cool completely. Once cooled, they can be stored in an airtight container. They stay fresh for several days and can be enjoyed as a snack or offering during the festival.