Traditionally, both these form the main prasad for the Hartalika Teej pooja. Hartalika Teej has been marked as a day when one fasts and offers prayers to Shivjee and Parvatijee to seek blessings for a healthy long life of the breadwinner of the family (the breadwinner predominantly used to, and continues to, be a man; the husband in most cases).
This prasad is made not as a dish alone nor more than these two – a symbolic reflection of how two people partner each other through matrimony. Both dishes look different vis-à-vis their shape, texture, and colour but are bonded with sweetness in common.
I recall on every Teej when I would return from school my mother and my dadi were found busy preparing this prasad in large quantities. After Parayan, the morning after Teej, prasad was sent to all relatives and friends and, of course, they sent us the prasad from their home too!
When we were in Patna, every child used to get thekua and pedakiya to school as a tiffin snack on the day after Teej, the culture unifying us in a subtle way through food:) But as I grew up I realised there will be more meaning to this celebration only if it was freed from adulteration, domination, and misinterpretation; it celebrates the story of a strong-willed young girl, Parvatijee, who chose to marry the love of her life Shivjee.
Combine the flour and the ghee together to resemble breadcrumbs somewhat. Add the sugar or gud, fennel, and cardamom powder. Mix well. Add a little water at a time and knead into a dough.
Divide into small balls. Press the balls between your palms, make designs using a fork or a knife. Some people make these designs by pressing the dough against a bamboo strainer, colander, slotted spoon etc.
Deep fry on low to medium heat until the thekua is browned uniformly on the exterior.
Heat 2 tbsp ghee in a pan and roast the sooji in it. Once the sooji has turned golden brown, keep it aside and let it cool down.
In the same pan add 2 tbsp ghee and saute the khoya till it begins to bind and release a sweet aroma. Turn off the heat. Allow the khoya to cool.
Combine the nuts, cardamom powder, coconut, sooji, khoya, and sugar. Mix well and keep aside.
Combine the refined flour and ghee together to resemble breadcrumbs. Add water to knead a soft dough.
Divide the dough into small balls and roll them into thin roundels.
Add a tablespoon of the filling to each roundel and fold it in a semicircle. Seal the edges with a little water. Either use a fork to press upon the edge to secure the seal or gently pinch the edge to form a designer seal :) (Most of us making gujia, chandrakala, dilkhush or dimsums know this part quite well).
Deep fry these pedakiyas on medium to low heat until uniformly golden.
Room temperature, airtight jars
Traditionally the thekuas are meant to be pressed upon a carved mould. The mould is called a saancha. Traditional shapes are either round or leaf-like.
The thekuas taste good when warm. If not part of prasad, they can be eaten with stuffed red chilli pickle.
Both these dishes can either be baked or air-fried. Air-fried thekuas are delicious too.
