This khajuri recipe is for you if you are craving a dessert that is crunchy and delicious but not too sweet. This yummy khajuri is a Nepali-style recipe that is in nimki (diamond) shape, different from the ones that you might have seen that are bowl in shape.
If you are in search of how to make khajuri in Nepali style then you are in luck. This is a perfect recipe in a short video that you could follow to make this (khajoor recipe/roth recipe) khajuri mithai (khajuri sweet) in the comfort of your own home. Since it is eggless, it is friendly for you if you are looking for one.
Ingredients:
1.5 cup all-purpose flour
1/3 cup samolina (sooji)
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup melted ghee
1/2 cup, 1 tbsp whole milk (room temperature)
vegetable oil for frying
Steps:
- Combine all the dry ingredients and sift through the strainer.
- Add melted ghee and mix it well with your hand.
- Add milk gradually and make a firm dough.
- Cover and set it aside for 30 minutes at room temperature.
- After 30 minutes, roll the dough until 1 cm thick. It does not need to be exact circle.
- Cut the flat dough into diamond shapes with pizza cutter or knife. Cut in the center of diamond shape dough so that khajuri cooks evenly.
- In the meanwhile, on a heavy iron cast pan, add oil for deep frying and heat at medium flame until oil is hot.
- Reduce the heat to low and fry the diamond shape dough in batches. Do not overcrowd.
- Fry until both sides are golden brown (about 4-5 minutes on each side).
- Transfer the cooked khajuri into paper towel to remove excess oil.
- Serve khajuri as snacks or dessert or with tea.
- The khajuri can stay fresh for 3-4 days if placed in air tight container once it cools down completely.
