About Kamouni Khajoore Recipe: Kamouni Khajoore is a traditional sweet dish from the picturesque state of Uttarakhand, often prepared during festivals like Makar Sankranti. This rustic delicacy is a harmonious blend of simple yet nutritious ingredients, including wheat flour, semolina, jaggery, sesame, fennel seeds, and ghee. Deep-fried to golden perfection, Kamouni Khajoore embodies the essence of warmth and togetherness, making it a must-have during winter festivities.
The recipe is deeply rooted in tradition, offering both taste and health benefits. Sesame seeds (til) are rich in calcium and provide warmth, while jaggery (gur) is a natural sweetener with essential minerals. Together, they create a dish, packed with energy, perfect for chilly winter days. Fennel seeds and cardamom enhance the flavour with subtle aromatic notes, making every bite a delightful experience.
Kamouni Khajoore is relatively easy to prepare and can be stored for weeks, making it an ideal snack for festive occasions and daily indulgence. The deep-frying method gives the khajoore a crispy outer layer while keeping the inside soft and flavorful.
This Uttarakhand speciality isn’t just a recipe; it’s a celebration of Indian culinary heritage, offering a glimpse into the region’s rich food culture. Whether served with chai. Kamouni Khajoore leaves an everlasting impression of sweetness and memories.
Why Kamouni Khajoore Recipe is Perfect for Sankranti
- Nutritious Ingredients: Packed with the goodness of sesame seeds, jaggery, and nuts.
- Symbol of Prosperity: Til and gur are considered auspicious during Sankranti.
- Energy Booster: Provides instant energy and keeps you warm in winter.
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Essential Ingredients Perfect Kamouni Khajoore Recipe
Wheat Flour (Atta): Acts as the base ingredient for the dough, giving the khajoore its structure and soft texture.
Semolina (Sooji): Adds a slight crunch and helps balance the softness and crispness.
Sesame Seeds (Til): The star ingredient, sesame seeds brings a nutty flavor and crunch to the recipe. Use fresh, clean seeds for the best taste.
Ghee: Adds richness to the dough, enhances the flavour, and ensures a softer texture.
Jaggery (Gur): A natural sweetener, Choose high-quality, soft jaggery for better melting.
Ghee: Ghee enhances the flavour, prevents sticking, and ensures a smooth texture for the mixture.
Fennel Seeds (Saunf): Adds a subtle, refreshing flavour and aroma that complements the sweetness of jaggery.
Cardamom Powder: This adds a fragrant and slightly spicy aroma, complementing the sweetness of the jaggery and sesame.
Oil (for frying): For deep frying, use any neutral-flavoured oil, such as sunflower, peanut, coconut, soya, or vegetable oil.
How To Make a Perfect Kamouni Khajoore Recipe
Prepare the Jaggery Mixture
- Heat 1 cup of water in a small pan.
- Add grated jaggery and stir until it dissolves completely.
- Strain the jaggery syrup to remove any impurities. Set aside to cool.
Make the Dough
- In a large mixing bowl, combine wheat flour, semolina, sesame seeds, fennel seeds and cardamom powder.
- Add 2 tablespoons of ghee and mix until the flour has a crumbly texture.
- Gradually add the cooled jaggery syrup and knead it into a stiff dough. Add water or milk if necessary, but ensure the dough is firm and not sticky.
- Cover the dough with a damp cloth or lid and let it rest for 20–30 minutes.
Shape the Khajoore
- Divide the dough into small portions and roll them into smooth balls or cylindrical shapes.
- Flatten slightly and use a knife or pizza cutter to shape them as desired like diamond/square etc.
Deep Fry the Khajoore
- Heat oil in a deep pan or kadhai over medium heat.
- Once the oil is hot, reduce the flame to low-medium.
- Fry the shaped khajoore in small batches until golden brown and crispy.
- Remove and place them on a plate lined with paper towels to drain excess oil.
Cool and Serve:
- Allow the khajoore to cool completely. Serve as a snack or store in an airtight container for 2 weeks.
Tips for Perfect Kamouni Khajoore Recipe
- Dry roast sesame seeds on low to medium heat until they turn golden and aromatic. Over-roasting can make them bitter.
- Use fresh, soft jaggery (preferably organic) for better melting and a rich flavour. Avoid old or hardened jaggery that may not dissolve well.
- Add cardamom powder to the mixture for a delightful aroma that complements the sweetness.
- Let the Kamouni Khajoore cool completely before storing to prevent moisture buildup, which can make them sticky.
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FAQs About Kamouni Khajoore Recipe
Absolutely! For a twist, you can experiment with ginger powder, fennel seeds, or a hint of nutmeg.
Store it in an airtight container for up to 2 weeks.
Yes, white sesame seeds work perfectly. However, you can mix black and white sesame seeds for a unique flavour.
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🥣 Storing Suggestions
Shelf Life:
- Room Temperature: Stays fresh for up to 2 weeks.
- Refrigerated: Can last up to 1 month.
- Store Kamouni Khajoore in a clean, airtight container to maintain its freshness and prevent it from absorbing moisture.
- Keep the container in a cool, dry place away from direct sunlight or humidity. A pantry or kitchen cabinet works best.
Serving Suggestions
Festive Platter:
For a traditional spread, arrange Kamouni Khajoore on a festive platter alongside other Sankranti delicacies like til laddoos, gur chikki, and puffed rice sweets.
With Warm Beverages:
Serve with a cup of masala chai, hot masala milk, or kahwa to enhance the warm and comforting flavours.
Snack Time Treat:
Pack these in airtight containers for a quick and nutritious snack during the day, especially for kids and elders.
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Kamouni Khajoore Recipe
Materials
- 2 cups wheat flour atta
- 1/4 cup semolina sooji
- 200 gm jaggery gur, grated
- 1/2 cup ghee clarified butter
- 1/4 cup Roasted sesame seeds til
- 1 tsp fennel seeds saunf
- 1 tsp cardamom powder
- Oil for deep frying
- Water as needed (for dough)
Instructions
Prepare Jaggery Syrup:
- Heat 1 cup of water in a pan.
- Add jaggery and stir until completely dissolved. Strain to remove impurities and let it cool.
Mix the Dry Ingredients:
- In a large bowl, combine wheat flour, semolina, sesame seeds, fennel seeds and cardamom powder.
- Add ghee to the dry ingredients and mix until crumbly. Gradually add jaggery syrup and knead into a stiff dough. Rest for 20 minutes under a damp cloth.
Shape the Khajoore:
- Divide the dough into small portions and roll them into smooth balls or cylindrical shapes.
- Flatten slightly and use a knife or fork to make patterns for decoration (optional).
Deep Fry:
- Heat oil in a deep pan. Fry the shaped khajoore on low-medium heat until golden brown. Drain on paper towels.
Cool and Serve:
- Allow the khajoore to cool completely. Serve as a snack or store in an airtight container for up to 2 weeks.
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Notes
- Ensure the oil temperature is consistent to avoid undercooked or overly browned khajoore.
- Adding ghee to the dough ensures a melt-in-the-mouth texture.
- If you like an extra crunch, increase the quantity of semolina slightly.
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