Khurma
Crisp fried strips of wheat dough coated in a thin jaggery glaze, a long-keeping festive sweet made across Chhattisgarhi homes.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 9 g
- carbs
- 36 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 230 kcal
Instructions
- 1
Rub ghee (clarified butter) into the wheat flour. Knead into a stiff dough with water and rest it for 15 minutes.
- 2
Roll the dough into a thick 1 cm sheet. Cut it into finger-length strips.
- 3
Heat oil in a kadai (deep pan) over medium-low heat.
- 4
Fry the strips slowly until deep golden and crisp all through. Drain well.
- 5
Melt jaggery (unrefined sugar) with water to make a thick, sticky glaze syrup.
- 6
Add cardamom powder to the syrup. Toss the fried khurma in the hot glaze until evenly coated.
- 7
Spread the pieces on a plate. Let them cool and set before storing.
Chef's tips
Fry slowly on low-medium heat so the centre cooks through and stays crisp. Do not rush on high heat. Toss the khurma in the glaze while both are warm.
Ingredient substitutions
- jaggery → sugar syrup (less traditional)
Storage
Keeps in an airtight tin for up to 2 weeks.
Reheating
No reheating needed; eaten at room temperature.
Common mistakes to avoid
- •Rolling the dough too thin, which makes the khurma break instead of staying crunchy.
Serving suggestions
Cooked Khurma?
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