Jaggery Thekua


Hello dear friends. Today I’m sharing a sweet recipe from Bihar which is a regular one in Bihar and of course made in the whole of India. It’s called Jaggery Thekua. It’s made of wheat flour mixed with jaggery and is had as an evening snack enjoyed with a cup of tea in Bihar. It is also typical of celebrations and festivals and really is a good treat to you with a unique taste. So let’s start with it—


  1. Wheat Flour – 500 gms.
  2. Jaggery powder – 400gms.
  3. Fennel Seeds – 1 tsp.
  4. Dry Coconut flakes – 2 tsp.
  5. Cold Milk – for binding.
  6. Vegetable Oil – 3 tbsp.
  7. Vegetable oil – for deep frying.


Step 1

Take the given amount of wheat flour in a bowl. Add jaggery powder, fennel seeds, dry coconut flakes, 3 tbsp of vegetable oil and using some milk make a hard dough which will be harder than regular dough used to make chapatis. Cover with a muslin cloth and keep aside for half an hour.

Step 2

Heat some vegetable oil in a heavy -bottomed karahi and using a designer mold (saancha)give your preferred shape and design to the dough. Here I have made round shapes with the dough. Make sure the thekuas are not very thick in the center or very thin at the sides. Moderate the thickness with your hands to get perfect thekuas.

Step 3 

When the oil is quite hot drop the thekuas in the oil one by one and fry them till they are reddened uniformly on both the sides. Drain excess oil on a tissue paper.

Our Jaggery Thekuas are ready. They can be had as snacks with tea or coffee.

Note points -1. The amount of jaggery put in the recipe is very important. It should be neither too little or too much or the thekuas will be bland and too sweet respectively.

2. It is very important to put 3 tbsp of oil in the dough while binding it. Otherwise, it won’t turn out to be very crunchy.

Do try this recipe at home. Share your comments and feedback and have a great week everyone. Till then, healthy cooking, happy living!