New Delhi: Chaiti Chhath 2026 has begun on March 22 and will be observed with devotion and gratitude as families gather to honour Surya Dev and offer traditional prasad prepared at home. Among the sacred offerings, thekua holds special importance. This deep-fried sweet snack, made with wheat flour, jaggery and ghee, is valued for its purity and long shelf life. Prepared without tasting during cooking, it symbolises discipline and faith. Its firm texture and rich aroma make it ideal for ritual offerings during Nahay Khay, Kharna and Sandhya Arghya.

Many households still follow recipes passed down through generations, shaping each piece by hand or pressing it gently with wooden moulds. The outer crust remains crisp, while the inside stays slightly soft and mildly sweet. If prepared carefully with correct proportions and steady heat, thekua turns beautifully golden and does not absorb excess oil, ensuring it stays fresh for several days. Read on for the ingredients and recipe.

Traditional crispy thekua recipe and ingredients Ingredients for traditional thekua

• 2 cups whole wheat flour


• 1 cup grated jaggery


• ½ cup ghee


• 2-3 tablespoons chopped dry fruits (optional)


• ½ teaspoon crushed cardamom


• Water as required


• Ghee or oil for deep frying

How to prepare traditional thekua

Heat half a cup of water in a pan and add grated jaggery. Stir on low flame until it dissolves completely.

Strain to remove impurities and allow it to cool slightly. The syrup should be warm, not hot, before mixing with flour.

Take wheat flour in a large bowl. Add ghee and rub gently with fingertips until the mixture turns crumbly.

Mix in cardamom and dry fruits. Gradually pour the jaggery syrup and knead into a stiff dough. Avoid adding too much water, as tight dough ensures crisp texture.

Divide dough into small portions. Shape into oval or round discs and press lightly with fingers or mould.

Heat ghee or oil on medium flame. Fry a few pieces at a time on low to medium heat. Turn occasionally until they turn deep golden brown.

Remove and drain on paper. Allow them to cool fully before storing.

Thekua prepared with patience and steady heat develops a rich colour, gentle sweetness and satisfying crunch. Serve it as sacred prasad during Chaiti Chhath 2026 and store leftovers in an airtight container for several days.