Khajoor is a traditional Indian sweet snack made with wheat flour and jaggery. These deep-fried delights are a staple during festivals and are loved for their tasty sweetness and satisfying crunchiness. The step-by-step procedure with a detailed video recipe.
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Khajoor: A Sweet Wheat Flour Delight with Jaggery
Khajoor. This isn’t just any fried sweet; it’s a testament to the city’s rich culinary heritage, a blend of rustic simplicity and comforting sweetness. Its exterior boasts a satisfying crunch, while the interior retains a slightly chewy, melt-in-your-mouth quality. Hyderabadi Khajoor, crafted from wholesome wheat flour and sweetened with the earthy richness of jaggery (gud), offers a unique textural experience.
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- Sheer khurma
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- Choba semiya
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What truly elevates the Hyderabadi Khajoor is the subtle infusion of aromatic spices. Cardamom, with its warm, floral notes, and fennel seeds, with their hint of anise, create a symphony of flavours that dance on the palate. Jaggery, a traditional sweetener, imparts a deep, caramel-like flavour that differentiates it from sweets made with refined sugar. Often, a touch of dry fruits like almonds, cashews, and raisins are incorporated, adding a textural contrast and a nutty richness.
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- Tips for a perfect khajoor recipe:
- Add a small amount of semolina (rava/sooji) for crispness
- Rub the ghee thoroughly into the flour until the mixture resembles coarse breadcrumbs.
- Melt the jaggery and filter before adding it to the flour.
- The dough should be firm and tight, not soft. Mix just until the dough comes together.
- Resting the dough for at least 1 hour is very important.
- Fry the khajoor/thekua over low to medium heat. This ensures they cook through evenly and become crispy.
- High heat will cause them to brown too quickly on the outside while remaining uncooked inside.
- Allow the khajoor to cool completely before storing them. They will become crisper as they cool.
- Cardamom and fennel seeds enhance the flavour while cashew nuts and almonds are added to make extra crunch and flavour.
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Khajoor recipe video:
Khajoor recipe card:
Khajoor is a traditional Indian sweet snack made with wheat flour and jaggery. These deep-fried delights are a staple during festivals and are loved for their tasty sweetness and satisfying crunchiness
- Dry coconut – 1/4 cup
- Fennel seeds sauf – 1/4 cup
- Cardamom elachi – 16
- Cashew nuts kaju – 9
- Almonds badam – 7
- Wheat flour atta – 1 cup
- Semolina suji – 1/4 cup
- Seasme seeds til – 1 tablespoon
- Baking soda – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Ghee – 1 tablespoon
- Jaggery gud – 1/4 cup
- Water – 1/4 cup
- Oil – 1/2 cup
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Add 1/4 cup of dry coconut, 1/4 cup of fennel seeds, 16 cardamom, 9 cashews and 7 almonds blend coarsely and set aside.
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In a bowl add a cup of wheat flour, 1/4 cup of semolina and 1 tablespoon of sesame seeds mix
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Add blended coconut mixture, 1/4 teaspoon baking soda, 1/4 teaspoon of salt and 1 tablespoon ghee.
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Mix well all of them.
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Take a bowl and add 1/4 cup of grated jaggery and 1/4 cup f water.
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Mix well unti the jaggery melted completely.
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Filter jaggey syrup and gradually pour into wheat flour mixture.
-
The dough should be firm and tight, not soft. Mix just until the dough comes together.
-
Cover and rest for 1 hour.
-
Knead the dough and shape a round ball.
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Pour a teaspoon of oil and roll a little bit thick.
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Cut into a diamond shape.
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Heat 1/2 cup of oil for deep fry over medium flame.
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Drop the khajoor in batches.
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Fry on both sides over a medium to low flame.
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Fry until khajoor turns golden brown and crisp.
-
Frying on low heat takes time, but it’s essential for achieving the perfect texture.
-
Fry rest of them. Take into a plate.
-
Let it cool completely.
-
Store in an air-tight container for up to a week or month.
-
Hyderabadi sweet snack khajoor recipe is ready to enjoy.
- Resting the dough for at least 1 hour is very important.
- Fry the khajoor/thekua over low to medium heat. This ensures they cook through evenly and become crispy.
- High heat will cause them to brown too quickly on the outside while remaining uncooked inside
- Allow the khajoor to cool completely before storing them. They will become crisper as they cool.
Step-by-step procedure khajoor recipe:
Blending:
In blender add 1/4 cup of dry coconut, 1/4 cup of fennel seeds, 16 cardamom, 9 cashews and 7 almonds blend coarsely and set aside.
Making dough:
In a bowl add a cup of wheat flour, 1/4 cup of semolina and 1 tablespoon of sesame seeds mix
Add blended coconut mixture, 1/4 teaspoon baking soda, 1/4 teaspoon of salt and 1 tablespoon ghee.
Mix well all of them.
Take a bowl and add 1/4 cup of grated jaggery and 1/4 cup f water.
Mix well unti the jaggery melted completely.
Filter jaggey syrup and gradually pour into wheat flour mixture.
The dough should be firm and tight, not soft. Mix just until the dough comes together.
Cover and rest for 1 hour.
Rolling and shaping:
Knead the dough and shape a round ball.
Pour a teaspoon of oil and roll a little bit thick.
Cut into a diamond shape.
Deep frying:
Heat 1/2 cup of oil for deep fry over medium flame.
Drop the khajoor in batches.
Fry on both sides over a medium to low flame.
Fry until khajoor turns golden brown and crisp.
Frying on low heat takes time, but it’s essential for achieving the perfect texture.
Fry rest of them. Take into a plate.
Let it cool completely.
Store in an air-tight container for up to a week or month.
Hyderabadi sweet snack khajoor recipe is ready to enjoy.
