Crispy Khajoors | Fried Nemki || How to make khajoor With step-by-step photos and videos with English subtitles
These are quite a flaky, buttery, and
mouth-watering snack, today I am gonna share with you all an interesting snack
that you never heard of before. that amazing snack is known as a“Khajoor.
Confuse probably immediately will come to your
mind khajoor means dates, and palms I am calling khajoor, not at all my dear
readers it's a flaky and buttery snack in taste as you take it in your mouth it
definitely will melt easily within a few seconds
But to prepare this recipe will have to care for accurate measurements which will be told to you next with step-by-step photos so that you can clearly get it and make it at home, keep in mind that always introducing a new experiment has to put some effort for them,
Certainly, that may be a bit hard, but gradually you will be able to do something new in your life, doesn't matter if they belong to any field of life, however, this will be a new experience for you but assure you that everyone will love to have it with tea coffee
Crispy Khajoor Video Recipe:
Crispy Khajoor Video Recipe:
Khjoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt then keep rubbing on the palm for 10 minutes till turns to a crumble texture right after kneading to a hard dough with very little water. because if you will knead soft you will never be able to make crispy khajoor.
It's my family version that used to be made by my grandmother and mother, not easy to make it is a bit hard but this snack can be kept in an airtight jar or container for a month it's a great snack for tea as well as it can remove even your interpretive hunger, so let’s begin
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Add semolina, ghee, nigella, and sugar, and mix them together very well
Till turns to crumble texture
Start kneading the dough with a little water, and keep kneading until the dough is formed
Transfer to the dough on the working surface, Knead it with the help of your both palms
Should be a bit hard dough avoid kneading a soft dough
Divide 3 equal-size portions of the dough
Roll out the one ball into a 1 cm thick flat disc
Roll out the one ball into a 1 cm thick flat disc
Make equal gashes at a distance of 1/2 inch
Do separate each strip
Line up the strips
Then set all strips according to the picture below
Now cut into a diamond shape with a sharp knife or pizza cutter
Place them on the plate/tray
Heat the oil in the wok
Put in the oil equal to 1 quarter plate at one time
Put khajoor in the medium-low heat oil
Don't stir for a few minutes after adding khajoor to the oil, let it cook over medium flame for 2-3 minutes
After 2 minutes stir the khajoor around slowly, so that it can evenly cook from all sides
Place them on a kitchen paper towel to remove excess oil
Khajoor is a very crispy, flaky, and buttery fried snack, the best tea-time snack is made with maida and semolina...
Ingredients:
- 4 cups, of all-purpose flour maida
- 2/3 tbsp, ghee melted
- ½ cup, semolina suji
- 1 tsp, salt you can adjust as you taste
- ½ cup, of sugar
- ½ tsp, nigella Kalonji
- ¼ cup, of water
- oil as required for frying
How to Make the Khajoor?
- Firstly in a bowl sift the maida
- Put sugar, nigella, salt, and ghee
- Mix them together with the hand
- Till turns to crumble texture
- Now start kneading to pour water little by little.
- Knead until it becomes gathered and the dough is formed
- Note Dough should be a bit hard don’t use much water
- Transfer the dough to a broad Surface/slab and knead it with the help of your both palms for around 10 minutes
- Put it in another bowl and wrap it with a plastic set aside for resting for an hour
- After an hour take out the dough and press it nicely
- Then make 3 big-sized balls of dough
- Take one ball to flatten it between your palms
- Start rolling it into a 1 cm thick flat disc each
- Make equal cuts at a distance of ½ inch
- Now cut them into diamond shapes and place them on a plate/tray
- Repeat the same process with all dough balls
- In a wok pour oil and heat it on a medium flame
- Oil should be at moderate/medium temperature
- Note: If the oil is too hot then the outer surface gets brown too soon
- Put carefully as many khajoor as you can in the wok at one time
- Don’t stir for 2-3 minutes
- Let it cook on medium-low flame
- After adding all the balls stir the balls around slowly
- So that it could evenly cook from all sides
- Stir them very carefully Because they may shred in the oil
- Fry the khajoor on medium flame until it turns golden brown in color.
- Once it gets golden brown drain them out from the oil
- Place all khajoor on the strainer/kitchen paper towel to remove excess oil
- And fry the rest of them in the same manner.
- Then transfer to the serving dish
- Khajoor namiki Snack is ready
- You can store it in an airtight container
- Serve them with tea and coffee
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