Happy Pongal with a Sweet and Crispy Khajoor Recipe with Jaggery

Happy Pongal with a Sweet and Crispy Khajoor Recipe with Jaggery, Pongal, the joyous harvest festival of South India, is a time for celebration, family gatherings, and of course, indulging in delicious treats. While savory dishes like pongal and sambar take center stage, the sweet delights hold a special place in our hearts (and stomachs!). Among these sweet temptations, khajoor stands out – a crispy, melt-in-your-mouth pastry bursting with the goodness of jaggery and nuts.

Unveiling the Khajoor Charm: A Journey from Simple Ingredients to Exquisite Sweetness

The beauty of khajoor lies in its simplicity. This traditional sweet requires just a handful of readily available ingredients, yet the alchemy of their harmonious blend transforms them into a textural and flavor explosion. Every bite is a delightful contrast between the crispy exterior and the soft, melt-in-your-mouth filling, all infused with the warm, earthy notes of jaggery and the subtle crunch of nuts.

Happy Pongal with a Sweet and Crispy Khajoor Recipe with Jaggery

Let’s see Khajoor Recipe with Jaggery

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Khajoor Recipe With Jaggery

Happy Pongal with a Sweet and Crispy Khajoor Recipe with JaggeryLavkush
Indulge in the sweetness of Pongal with this traditional khajoor recipe with jaggery and nuts. a perfect festive treat
Prep Time 30 minutes
Cook Time 20 minutes
20 0 minutes
Total Time 50 minutes
Course Dessert, Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Mixing bowl
  • 1 Rolling Pin
  • 1 Pastry cutter or sharp knife
  • 1 Frying pan
  • 1 Spatula
  • 1 Slotted spoon

Ingredients
  

  • 2 Cup Whole Wheat Flour
  • 1/2 Cup semolina
  • 1 tbsp ghee
  • 1 &1/2 Cup jaggery, grated
  • 1 Cup chopped nuts (cashews, almonds, pistachios)
  • 1/2 Cup cardamom powder
  • 1 tbsp Pinch of salt
  • 4 tbsp Oil for frying

Instructions
 

  • Creating the Dough: In a mixing bowl, combine the flour, semolina, and ghee. Rub the ghee into the dry ingredients until it resembles breadcrumbs.
  • Infusing Sweetness: Add the jaggery, cardamom powder, and salt. Mix well until a cohesive dough forms.
  • Nutty Delights: Incorporate the chopped nuts into the dough and knead gently.
  • Shaping the Sweet Gems: Divide the dough into equal portions and roll them into balls. Flatten each ball into a disc using a rolling pin.
  • Cradling the Sweetness: Using a pastry cutter or sharp knife, cut each disc into diamond shapes or desired shapes.
  • Embracing the Golden Glow: Heat oil in a frying pan over medium heat. Gently fry the khajoor until golden brown and crispy on both sides.
  • A Sweet Revelation: Drain the khajoor on a paper towel-lined plate and let them cool slightly before serving.

Notes

Beyond the Recipe: Tips and Tricks for Khajoor Perfection
Jaggery Magic: While grated jaggery adds a lovely earthy sweetness, you can substitute it with brown sugar or honey for a slightly different flavor profile.
Nutty Twists: Feel free to experiment with different nut combinations like walnuts, pecans, or even raisins for a delightful variation.
Spice it Up: A pinch of ground ginger or cinnamon can add a warm, festive touch to your khajoor.
Storage Savvy: Store leftover khajoor in an airtight container at room temperature for up to 2 days.
Keyword khajoor recipe with jaggery, khanjoor recipe

Also read:

Which City is Famous for Navratri in Maharashtra?

The Easiest Crushed Peanut Chikki Recipe You’ll Ever Try

Sankranti Ellu Bella Recipe: A Sweet and Crunchy Treat for the Harvest Festival

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and refrigerate it for up to 24 hours before frying. Let it come to room temperature before shaping and frying the khajoor.

How do I know if the khajoor are cooked through?

The khajoor should be golden brown and crispy on both sides. If you’re unsure, you can break one open and check if the filling is cooked through.

Can I bake the khajoor instead of frying them?

Yes, you can! Preheat your oven to 350°F (175°C) and bake the khajoor for 15-20 minutes, or until golden brown.

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