Kamouni Khajoore Recipe
Kamouni Khajoore is a traditional deep-fried sweet from Uttarakhand made with wheat flour, jaggery, sesame seeds, and ghee. Perfect for festivals like Makar Sankranti, this crispy and flavorful treat is both nutritious and delicious.
Calories
Ingredients
- 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.
Video
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.