Khajuria
Sweet, crisp deep-fried wheat flour twists coated lightly in sugar syrup, made alongside thekua during Chhath and other festive occasions.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Mixing bowl
- •Kadhai
- •Pan for syrup
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10 g
- carbs
- 45 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 280 kcal
Instructions
- 1
Mix the flour, semolina and melted ghee (clarified butter). Knead into a stiff dough, adding water as needed.
- 2
Cover the dough with a damp cloth. Let it rest for 15 minutes.
- 3
Pinch small pieces of dough and roll them into thick strands. Twist each strand into a curled, date-like shape.
- 4
Heat oil over medium-low heat. Fry the shaped dough in batches for about 6-8 minutes until crisp and golden brown.
- 5
Meanwhile, boil sugar, water and cardamom powder together. Cook until a drop stretches into a single thread between your fingers.
- 6
Quickly dip the fried khajuria into the warm syrup. Lift them out and place them on a rack to set.
Chef's tips
Fry on medium-low heat so the inside cooks through before the outside browns. Only dip briefly in the syrup to prevent sogginess.
Storage
Store in an airtight container for up to two weeks.
Reheating
No reheating required.
Common mistakes to avoid
- •Boiling the syrup until it is too thick, making the coating uneven.
Serving suggestions
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