Khajoor (Thekua) Recipe
Description
Khajoor, also known as Thekua, is a delightful Indian pastry that is deep-fried to a crisp perfection. Often served during festivals like Diwali, Chhath, and Saraswati Puja, as well as on special occasions, it has become a favorite snack for tea time. Thekua holds a special place in Indian homes, particularly in the northern and eastern regions, due to its rich flavor and satisfying texture. The best part is that Khajoor can be made in advance, which makes it an ideal snack to carry on long train journeys, family picnics, or even casual gatherings. Enjoying these crispy, golden treats with a cup of masala chai on a breezy evening is truly a blissful experience.
Cuisine
Indian
Course
Snack
Diet
Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 1/2 cup |
| Dessicated Coconut | 1/2 cup |
| Cashew Nuts (powdered) | 3 tablespoons |
| Baking Soda | 1/2 teaspoon |
| Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 tablespoon |
| Milk | 3/4 cup |
| Ghee (melted) | 3 tablespoons |
| Oil (for deep frying) | As required |
Preparation Time
- Preparation Time: 15 minutes
- Cook Time: 40 minutes
Instructions
-
Mix Dry Ingredients
Begin by taking a wide bowl and mixing together the whole wheat flour, semolina (sooji), baking soda, sugar, cardamom powder, and powdered cashew nuts. Stir the mixture thoroughly to ensure even distribution of all dry ingredients. -
Incorporate Ghee
Gradually add the melted ghee to the dry mixture. Using your fingers, gently rub the ghee into the flour mixture until you achieve a coarse, crumbly texture. -
Form the Dough
Slowly add the milk to the mixture and begin kneading it with your hands. The goal is to form a firm dough that holds together but is not too soft or sticky. Once kneaded, cover the dough and allow it to rest for about 15 minutes. -
Heat Oil for Frying
While the dough is resting, heat oil in a frying pan on medium-low heat, ensuring there’s enough oil for deep frying. -
Knead the Dough Again
After resting, knead the dough once again to ensure it becomes smooth and pliable. You should be able to roll it easily. -
Roll the Dough
Apply a small amount of ghee or oil to your rolling surface and rolling pin. Roll the dough into a sheet that is approximately 1 inch thick. -
Shape the Khajoor
Using a knife, cut the rolled dough into diamond shapes. Alternatively, you can use a cookie cutter to shape the dough or make designs using a fork to create a textured surface. -
Fry the Khajoor
Once the oil is heated, gently drop the cut dough pieces into the hot oil, one by one. Fry the khajoor on low heat for about 2-3 minutes until the surface turns golden brown. Then, increase the heat to medium and continue frying until they are fully cooked and crisp on both sides. -
Drain Excess Oil
Using a slotted spoon, carefully remove the golden khajoor from the oil and place them on a paper towel to drain any excess oil. -
Cool and Store
Let the khajoor cool completely before storing it in an airtight container. When stored properly, these delicious treats can stay fresh for 2-3 days. -
Serve
Serve your khajoor as a delightful snack with a hot cup of masala chai. It’s the perfect treat for a cozy evening with loved ones.
Allergen Information
- Contains: Wheat, Cashews, Milk, Ghee (clarified butter)
- May contain traces of: Tree nuts (depending on preparation and storage methods)
Dietary Preferences
- Vegetarian: Yes
- Gluten-Free: No (contains wheat flour)
- Vegan: No (contains ghee and milk)
- Dairy-Free: No (contains milk and ghee)
Tips & Advice
- Consistency of Dough: It’s important to knead the dough until it reaches the right consistency. It should be thick and firm, not too sticky. If it feels too dry, you can add a little more milk, but be cautious not to make it too soft.
- Oil Temperature: Frying at the correct temperature is key to getting the perfect golden-brown color and crispy texture. If the oil is too hot, the khajoor will cook too quickly on the outside and remain raw on the inside. Ensure the oil is heated to a medium temperature before frying.
- Storage: Once the khajoor has cooled completely, store it in an airtight container. This helps retain its crispiness for longer.
- Variation: You can try adding a few more nuts or even dried fruits like raisins for an extra twist on the traditional recipe.
Conclusion
Khajoor, or Thekua, is a quintessential Indian snack that brings the flavors of tradition right into your kitchen. Its crunchy texture, aromatic spices, and rich flavor make it an unforgettable treat. Whether enjoyed with a warm cup of masala chai or served as a festive offering during Diwali or other special occasions, Khajoor is sure to win hearts with its simplicity and taste. Prepare these golden delights in advance for any occasion, and they will always be a crowd-pleaser!
