Notifications x
  • Please to see notifications
X
History
all results for ""

Punjabi Khajur

Verification badge
share

#SLC
Punjabi Khajur is a fried winter mithai speciality,which is a must for Lohri in Punjab It’s generally available in the shops for just a couple of months but we make it easily at home and can be stored for 2-4 weeks
prep time 30 Mins
cook time 20 Mins
chef Anuradha
Step 1

Put maida and suji in a large bowl or parath (utensil used for making dough )

Step 2

Add ground Mishri,saunf,til,melon seeds and mix them well in the flour

Step 3

Add soda,cardamom powder and melted ghee

Step 4

Rub tithe ghee well in the flour mixture to get a breadcrumb type of texture

Step 5

Add little warm water slowly and keep mixing to make a soft dough

Step 6

Cover with a cloth and keep aside for 5-7 minutes

Step 7

Now knead the dough a little and divide it into 12equal parts

Step 8

Make balls and press each a little in the centre (for better cooking )

Step 9

Press on the sides to give a somewhat triangular shape

Step 10

Repeat with all balls of dough

Step 11

Heat oil in a deep pan or karahi till medium hot,lower flame to minimum and carefully add 4 of the ready khajur in the oil

Step 12

Let them fry at low flame and do not move them (as one does in normal frying )

Step 13

When nearly done they will come up on the oil themselves

Step 14

Cook till golden brown and remove them ,one at a time , very carefully on a plate

Step 15

They are very crisp yet soft and might break so one has to be careful

Step 16

Place a little of the sliced nuts on the hot Khajurs so that they will stick on it when cool

Step 17

Fry the next 2lots of khajur in the same way

Step 18

Let them cool ,serve now or can be stored in a clean box

Copyright © 2025, My Kitchen Diaries .All Rights Reserved

FB
Insta
YouTube
Whatsapp