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This traditional cookie is crisp with a rich, aromatic taste. Make sure to add cardamom powder and ghee while making the dough, and then deep fry it.
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Khajur are crisp biscuit-like cookies that are children's delight. When they are shaped round like a biscuit, they are called thekua and when they are shaped oblong, they are called khajur.
- Whole-wheat flour (gehun ka atta) (2 cups)
- Sugar (1 cup)
- Clarified butter (ghee) (1/2 cup)
- Coconut (nariyal) (1/2 cup)
- Cardamom powder (elaichi) (1 tsp)
- Water (3/4 cup)
- Oil (for deep frying)
- In a large bowl or plate, add flour, sugar, coconut, cardamom powder and ghee.
- Rub ghee into the flour till it resembles fine breadcrumbs.
- Add water, 1/4 of a cup at a time, and knead it into a stiff dough.
- Dive the dough into 5 portions and shape each portion into a long cylinder.
- Cut each cylinder into four, one-inch pieces. Press down each piece to flatten it.
- Heat oil in a kadhai and deep fry the khajur for 1–2 mins on each side until dark golden brown in colour.
- Remove onto an absorbent paper to drain excess oil.
- Store in airtight containers for up to 2 weeks.