Chhath Mahaparv has started with the bathing and eating yesterday.
This festival is celebrated with great reverence and pomp in many parts of the country.
Chhath festival is specially celebrated in Bihar, Jharkhand and Eastern Uttar Pradesh.
This festival lasts for four days and this fast is very difficult.
Various types of dishes are prepared during Chhath festival like Thekua, Pumpkin curry and Poori, Rice kheer and Kasar ke laddu.
Kasar ke laddu is also known as rice laddu.
Thekua and Kasar ke Laddu are specially made on the occasion of Chhath Puja.
In today’s article, we are going to tell you the easy method of making Thekua and Kasar ke Laddu.
Prepration For Thekua Recipe
Wheat flour – 2 cups
Jaggery – 3/4 cup
Coconut – 1/2 cup (grated)
oil – for frying
Ghee – 2 tbspcardamom – 4
How To make Thekua Recipe
To make thekua, break the jaggery into small pieces.
Now put jaggery pieces and a little less than half a cup of water in a big vessel and heat it.
When the water comes to a boil, stir it with a spoon to see that all the jaggery dissolves well in the water.
When all the jaggery dissolves in water, filter this solution through a sieve.
Now mix ghee in jaggery water and keep it to cool down a bit.
Now take out the flour in a vessel and add ground cardamom and grated coconut and mix it well.
Now with the help of jaggery batter, knead very hard and dry dough and prepare it.
Now take a little flour and prepare thekua with the help of a thekua mould.
After this, heat oil in a pan and fry thekuyas on medium and low flame till golden brown.
Similarly fry all thekuas and keep them aside and eat after cooling down.
Preparation For Kasar Laddu
Powdered rice – 1 kg
Jaggery powder – 500 grams
Ghee – 1/2 kg
Fennel – 1/2 cup
How To make Kasar Ladoo
To make Kasar Ke Ladoo, first put coarsely ground rice in a large vessel.
Now add fennel, jaggery powder and ghee to it and mix everything well.
After this, take a little of this mixture on the hands and make small laddus by pressing it.
Kasar ke laddus can be stored for a long time.