Khajur or khajuria from Bihar.
A quick and easy to make delicious sweet deep fried cookie type snack. You can serve it with milk tea coffee or enjoy on your munching time.
This post is going to be a part of 169 #Foodiemonday bloghop #beginnersrecipe theme.
In this theme we have to share our first recipe we cooked. Thanks Amrita for the suggestion. This theme reminds me of my childhood days. A little girl of class 5th as I remember who didn’t know anything about cooking her naughty younger brother Maa Baba. Missing badly those days. Maa baba brother all left me. Its so painful but your memories are a treasure for me.
In school I remember there was a test of cooking. Every student got some ingredients and a dish name to cook. Everyone had to make different dishes. Teacher asked me to make khajur. And I was shocked, my reaction was ‘what’s that’? That time in my knowledge khajur is a Hindi or Urdu word for date. So how could I cook it? One of my friend came to rescue. She said “don’t worry let me make my dish then I will make your too”. And she made both our dishes. Don’t know where is she now. God bless her. That day I learned my first dish and after returning home made it under my mother’s supervision. And I still remember their surprised faces after tasting it. This week our bloghop group made me really nostalgic.
Now coming to the recipe. You need very few ingredients and quick process to make this delicious crispy sweet snack. Just mix everything and Knead a dough. Shape them and fry. Isn’t easy? 😊
I have used refined flour or maida but you can use whole wheat flour or atta if you want.
Refined flour or maida – 1 cup
Semolina or suji – 1/2 cup
Ghee or clarified butter – 3 tablespoon, melted
Cardamom powder – 1/2 teaspoon
Powdered sugar – 1 cup
Desiccated coconut – 1/2 cup
Milk – 1/3 cup or as require to make a stiff dough
Oil for deep frying
1. In a large bowl mix refined flour, semolina or suji, sugar, cardamom powder, desiccated coconut and melted ghee or clarified butter.
2. Mix everything well with your palm and finger tips.
3. Add milk slowly and Knead a stiff dough. Don’t add much or the dough will be sticky. But in case your dough becomes sticky, you can add little more flour and semolina.
4. Make small balls. Shape them with your hands or mould. I have used my sandesh mould. Or you can roll with a rolling pin and cut with your favourite cookie cutter.
5. Heat sufficient oil in a pan. When heated lower the flame.
6. Slide 4 – 5 khajur in the hot oil. Don’t over crowded. Fry the khajur on low heat till golden brown.
7. Flip and fry the other side too. Keep the flame low.
8. Remove from oil and let them cool down completely. After cooling khajur becomes crisp.
9. Keep the khajur in airtight container. You can keep them in room temperature for 10 – 12 days.
10. Serve with milk, tea or coffee.
1. You can fry the khajur in ghee or clarified butter if you want.
2. If you like less sugar add 3/4 cup powdered sugar.
4. You can add powdered almond or cashew in the dough if you like.
5. You can use whole wheat flour instead of refined flour.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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