Festive celebrations across North and Central India remain incomplete without the aroma of traditional sweet offerings. In Surguja district of Chhattisgarh, the time-honoured sweet delicacy known as thekua is being prepared across households on the occasion of the Jitiya festival. Made primarily with pure indigenous jaggery and wheat flour, this historic sweet holds immense religious and cultural value, serving as a sacred prasad during both Jitiya and Chhath Puja.
Preparing the Sweet Jaggery Base
Explaining the traditional method of preparing this festive delicacy, Surguja resident Yash Gupta points out that the entire process begins by creating a smooth jaggery syrup. Pure jaggery is gently cooked over medium heat until it melts into a uniform sweet liquid. Once properly boiled and blended, the pot is taken off the flame and left aside to cool down completely. Letting the syrup return to room temperature is an essential first step before introducing the dry ingredients.
Kneading the Dough and Crafting Classic Designs
According to Yash Gupta, the dry flour is gradually incorporated into the cooled jaggery syrup. The combination is then worked firmly together until a cohesive, smooth dough is formed. Instead of rolling it immediately, the dough is rested for a short period to allow the moisture to distribute evenly, ensuring the finished thekua achieves its signature crisp texture. Small portions of the rested dough are rolled into rounds and firmly pressed into traditional patterned moulds, which imprint the distinctive designs characteristic of festival offerings.
Frying and Resting for Crisp Texture
Once shaped using the traditional moulds, each piece is gently fried in hot cooking oil until it turns deep golden and crisp throughout. After being lifted from the oil, the thekua is set aside to cool gradually. Yash Gupta notes that the resting phase after frying is crucial, as the authentic richness and crunch of the sweet develop only after it cools down to room temperature.
Cultural Importance in Regional Festivals
Highlighting the widespread appeal of the dish, Yash Gupta shares that thekua boasts a delightful flavour profile that has made it a central prasad during Chhath Puja for generations. Today, families observing Jitiya also prepare and offer this traditional sweet with deep devotion. While the core ingredients remain simple wheat flour and jaggery syrup, some households prefer using premium quality flour to achieve a superior finish. Anyone planning to prepare traditional thekua at home for Jitiya or Chhath can easily do so by boiling jaggery syrup, cooling it down, and kneading it with flour following this classic kitchen method.
