Crispy Khajoor | Fried Nemki || How to make Khajoor With step-by-step photos
These are quite a flaky, buttery, and
mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a“Khajoor.
Confucius probably immediately comes 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 requires some effort for them,
Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it 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 or coffee.
Khjoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then kept rubbing on the palm for 10 minutes till it turns to a crumbly texture right after kneading into a hard dough with very little water. Because if you knead soft, you will never be able to make crispy khajoor.
It's my family's version that used to be made by my grandmother and mother. It's 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 it can remove even your interpretive hunger, so let’s begin.
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Till turns to crumble texture
Start kneading the dough with a little water, and keep kneading until the dough forms.
Transfer the dough to the working surface, Knead it with the help of both palms.
Should be a bit hard to avoid kneading a soft dough.
Divide the dough into 3 equal-sized portions.
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.
Place them on the plate/tray.
Put in the oil equal to 1 quarter plate at a time
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 your 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 both palms for around 10 minutes
- Put it in another bowl and wrap it with a plastic, set aside to rest for an hour
- After an hour, take out the dough and press it nicely
- Then make 3 big balls of dough
- Take one ball and 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 a moderate/medium temperature
- Note: If the oil is too hot, then the outer surface gets brown too soon
- Put 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 be evenly cooked 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 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
*Not to be duplicated, rewritten, or published without permission-
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