Secret of Chhath Special Thekua: If you are making Thekua at home for the Chhath festival, but it is not cold in the cold, then you need to keep some things in mind. In fact, we often make minor mistakes in making it, which is why the best Thekua is so soft after cooling, which is not fun to eat. Here are some suggestions on how to look or get an appointment for antique items.

The process of making Thekua is simple. If you want, you can easily make it at home. By following these simple tips, you can make crispy and crunchy Thekua.

Ingredients for tea maker

Wheat flour – 500 g
grated coconut – 2 tbsp
Broth / sugar – 300 g
Green cardamom soil – 4
Fennel – 1 tsp
Ghee

How to Make Tekoa
To make Thekua, first put a jagger or sugar in the water and keep the vessel for an hour. We will use jaggery in this way. If the jaggery is not completely melted, then dissolve the gas on the flame. Now turn off the gas and leave the jaggery system to cool. At this time, sieve wheat flour in a vessel. Add grated coconut, fennel, two tablespoons of ghee, fennel to it and mix well.
Now sprinkle the dough with the sweet water. At this point, remember that the dough should be soft. Now divide the cross into equal parts. Make a circle and press between the two palms. Continue this preparation in this way. Then heat the ghee and fry the dough until it is golden. In the same way quickly remove all the ingredients and remove from the dish. That way your bag is ready.

Keep these things in mind when you are making Thekua

Every time you make Thekua, take this kind of flour that is crushed and with cassava.

If you are making Thekua with fine flour, add a little semolina. As semolina 100 in 250 grams of flour.

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Before adding sugar water to the dough, cool it and then mix.

By adding hot sugar water, the dough becomes soft and smooth from the inside.

If you are making Thekua jaggery, use only the date.

Every time you make Thekua, make a ghee. You can take 75 to 100 grams of ghee in 250 grams of flour.

-Remember that if the cross is rough and strong, then Thekua is also shiny.

Every time you add dried fruit, then quickly at first. With raw ingredients, Thekua will not last long and the taste will be spoiled.

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Always fry quickly over low heat. By doing this, it will be cooked inside and the taste will be good.

After frying, lay them on a plate. When cool, place in a jar.

Special care should be taken when roasting. Keep pushing them in the middle and turn them over after a while.

As you knead the dough, add camphor and fennel to it. In doing so they become very sweet.

Do not overheat the container. In doing so they become soft.