Thekua, also known as tikari or thokni, is a traditional dry sweet dish originating from the states of Bihar and Uttar Pradesh in India. It is popular in certain regions of Nepal as well. This cookie-like delicacy holds significance as a revered prasada (religious offering), offered to deities during Chhath puja.

Besides thekua, other delicacies consumed during Chhath puja include pidikiya (or gujiya), kasar and kheer.

A little bit about Chhath puja
Chhath Puja is a significant festival celebrated predominantly in the state of Bihar and other adjoining regions where Maithili and Bhojpuri speaking communities reside. It is dedicated to the worship of the sun god, Surya, and Chhathi Maiya, who is believed to be the sister of Surya.
Chhath Puja is a four-day festival that typically takes place in October or November. The rituals involve fasting, holy bathing, and offering prayers to the setting and rising sun. Devotees who observe fast follow a rigorous discipline during this period. They offer arghya (offering of water) to the sun god, seeking blessings for their well-being and prosperity
The festival holds great cultural and social significance in Bihar. Like festivals in other regions, great food, new clothes and colourful rituals take centre stage.

Recipe for thekua
Of course, the exact recipe for thekua varies from region to region. Each has its own distinct, beautiful twist to how the eventual dish turns out.
To make thekua you’ll need sugar, ghee, wheat flour, grated coconut, fennel powder, cardamom powder and oil for deep frying.
Begin by making sugar syrup. Boil 2 cups of water in a deep pan, add sugar, and stir until it dissolves. Once melted, remove from heat and add ghee, allowing the syrup to cool. In a dough kneading plate, combine whole wheat flour, grated coconut, fennel powder, and cardamom powder.
Slowly add the cooled sugar syrup to knead a firm dough. Shape small balls, flatten them, and use a cookie cutter to make desired shapes and designs. Heat oil in a pan, and over a low flame, deep fry the dough until golden brown. Ensure a low flame for thorough cooking. Once finished, let thekua cool at room temperature before storing it in air-tight containers and savouring this cherished delicacy.