Khajuri is a Nepalese fried sweet meat, perfect to fit every festivity.
In the middle of spine-chilling cold weather and the deadly pandemic hovering upon us, the only silver lining we have are the festivities that are here. One of the first festivals of 2022, Lohri is here and we can’t retain our excitement. It’s the time for bonfires, popcorn, singing and dancing is here. It is the day to get together with friends and families to celebrate the harvest festival, marking the end of long winter nights. Lohri is celebrated with much fanfare across Punjab and many north Indian states, as friends and family gather together to offer their gratitude to the God of sun, Surya, for gracing devotees with his presence.
A traditional celebration of Lohri involves offering foods made from jaggery or gur, sesame seeds or til and peanuts or moongphali to the holy bonfire that is lit during the celebration. Besides the celebrations also involves an expansive Lohri feast with all the season specialities. From dishes prepared from seasonal vegetables like mustard greens or sarson and corn or Makai, to Lohri sweets including gajak- soft squared sweets made from sesame seeds and jaggery, and moongphali ki patti, the Lohri affair is quite a memorable one. And while this year, owing to the pandemic there are several restrictions on grand celebrations, one can still prepare all the delicacies to celebrate with close friends and family at home.
Making the celebration even more sweet is celebrity chef Ranveer Brar, who shares his special recipe of Khajuri- a Nepalese fried sweet meat perfect to fit every festivity. Not just Lohri, one can make it for Makar Sankranti, Pongal or Bihu as well.
How To Make Khajuri by Chef Ranveer Brar
Preparation Time: 30 mins
Cooking Time: 15 mins
Serves: 8-10 no
2 Cup Refined Flour
¾ Cup Semolina/Rava
A pinch Salt
¾ Cup Ghee, melted
1 Cup Powdered Sugar
¾ Cup/ as required Milk
Oil/Ghee, for deep frying
1. In a mixing bowl, combine refined flour, semolina, salt and mix.
2. Add ghee and rub it into the flour mixture.
3. Now add sugar, milk and knead in to a stiff dough. Use milk as required.
4. Cover the dough with damp muslin cloth and rest it for 15 mins.
5. Now divide the dough to equal portions and make lemon size balls. Shape each as desired.
6. Heat the oil for frying and deep fry the cookies till golden brown. Make sure keep the flame low so that it will cook throughout.
7. Remove on absorbent paper and drain off the excess oil. Allow it to cool down completely. Store in air tight containers.