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khajoor recipe | wheat flour khajur recipe with jaggery | healthy wheat flour snacks

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

Course Dessert, Snack, sweets
Cuisine hyderabadi, Indian
Keyword khajoor recipe, khajoor recipe hyderabadi, khajoor snacks, khajor recipe wheat flour snacks indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients

Ingredients for khajoor recipe:

For dough:

  • 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

For deepfry:

  • Oil - 1/2 cup

Instructions

 Procedure khajoor recipe:

Blending:

  1. 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:

  1. In a bowl add a cup of wheat flour, 1/4 cup of semolina and 1 tablespoon of sesame seeds mix
  2. Add blended coconut mixture, 1/4 teaspoon baking soda, 1/4 teaspoon of salt and 1 tablespoon ghee.
  3. Mix well all of them.
  4. Take a bowl and add 1/4 cup of grated jaggery and 1/4 cup f water.
  5. Mix well unti the jaggery melted completely.
  6. Filter jaggey syrup and gradually pour into wheat flour mixture.
  7. The dough should be firm and tight, not soft. Mix just until the dough comes together.
  8. Cover and rest for 1 hour.

Rolling and shaping:

  1. Knead the dough and shape a round ball.
  2. Pour a teaspoon of oil and roll a little bit thick.
  3. Cut into a diamond shape.

Deep frying:

  1. Heat 1/2 cup of oil for deep fry over medium flame.
  2. Drop the khajoor in batches.
  3. Fry on both sides over a medium to low flame.
  4. Fry until khajoor turns golden brown and crisp.
  5. Frying on low heat takes time, but it’s essential for achieving the perfect texture.
  6. Fry rest of them. Take into a plate.
  7. Let it cool completely.
  8. Store in an air-tight container for up to a week or month.
  9. Hyderabadi sweet snack khajoor recipe is ready to enjoy.

Recipe Notes

  • 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.
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