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Khajoor

This is a recipe passed down for generations from my mums side of the family and is dedicated to my grandmother, Gul Zarina. It's made from nuts and flour, its a healthy and filling snack and the khajoor last up to 6 months in an airtight jar.

 

The recipe is pretty versatile in terms of measurements, as many of my mum's recipes are :) so there isn't a measuring jug or scales in sight but don't let that put you off.

First of all you need to buy small packets of

 

  • plain peeled pistachios,

  • almonds,

  • plain cashews,

  • desiccated coconut ,

  • coarse semolina and

  • fennel seeds.

 

The pistachios, almonds and the cashews should be roughly the same quantities - around 150 - 200 grams.

Grind down the nuts in a food processor and throw into a pot.

 

Find a medium cup to use for measurements. Throw in

 

  • 1 cup of coarse semoline,

  • 1 cup of plain flour,

  • 4 cups of chapatti flour and

  • 1 cup of desiccated coconut.

  • Add 4 tablespoons of fennel.

 

Grab a pan and throw in 2 cups of sugar and 1 cup of water. Heat the water to dissolve the sugar and allow to cool.

 

In the meantime, ever so slightly melt 125g of butter in the microwave. Rub the butter thoroughly into the dry mixture.

 

Now knead the mixture using the sugar water, it gets pretty sticky but keep going.

 

Eventually it will get too thick to move easily and your hands will be caked in sticky mixture. Grab a bowl of water, dip your hands in and carry on, this will help you get the mixture off your hands and form a lump out of the dough.

 

Heat 2-3 litres of oil in a deep pan until its really hot. While the oil is heating up start making the little shells as shown below.

 

 

Make a small ball, squash it down a little while rolling, then using your fingers squash it down and gently scrape down your fingers to form the shell. The shells need to be small enough so that they cook through. We're going to go through this step by step.

 

Step 1. Roll into a ball

 

Step 2. Roll a fat tube

 

Step 3. Squash with fingertips

 

Step 4. Gently scrape

 

 

Step 5. Roll

 

 

Step 6. Done

 

Make up about 5 shells and wait for the oil to get really hot.

 

Gently place a shell into the hot oil and cook it on its own. If it stays in tack your mixture is good to go, if it breaks apart you need more chapatti flour.

 

Add about a quarter of a cup of chapatti flour and mix it in while wetting your hands using the bowl of water.

 

Once you are happy with your mixture, make up a plate full of shells. Gently place as many shell as you can fit under the oil. Stir frequently until the shells turn light brown.

 

Using a serrated spoon lift out the cooked kajoor rinsing as much oil as you can.

Repeat in batches until you have a bowl full of delicious kajoor. you can eat them hot or cold with tea or on their own.

 

 

Once the kajoor are cold you can store then in an air tight container for up to six months.

 
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