Ingredients:
200 gm ghee (for mixing),
50 gm sugar,
1 kg flour,
500 gm ghee (for frying).
Preparation Method:
Method
1.Mix ghee with the flour and rub well with the palms of your
hands. Add sugar and rub again.
2.In a bowl, put in the mixed flour and enough water to make a
stiff dough. Set aside for two hours.
3.Then form the dough into two-inch boils and flatten them with
your palms to on oval shape, about three-quarters of an inch long
and half an inch thick.
4.Prick all over with a fork. Khajoors usually have a design on
either side. This can easily be done by pressing each side against
an inverted bamboo basket, or pressing them with an inverted fork.
5.In a karhai, put in 500 gms of ghee and when hot, fry the khajoors,
three or four at a time. turning them over every few minutes till
they are reddish brown.
Note : Do not use high heat. This tends to burn the khajoor on
the outside, leaving the inside undone. Use medium heat, too low
a heat will make them crumble.
