📝 About This Recipe
A beloved staple of Afghan tea culture and bustling street markets, Khajur is a rustic, fried dough pastry named after the 'date' fruit due to its iconic ridged shape. These golden-brown nuggets offer a delightful contrast between a crisp, crunchy exterior and a soft, aromatic interior infused with freshly ground cardamom. Perfect as a satisfying snack or a festive treat, Khajur brings the warm, hospitable flavors of Kabul right into your kitchen.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted for a lighter texture)
- 1/2 cup Semolina (Suji) (adds a signature crunch)
- 1 cup Granulated sugar (adjust slightly for desired sweetness)
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt (to balance the sweetness)
Aromatics and Fats
- 8-10 pieces Green cardamom pods (seeds removed and finely ground)
- 1/2 cup Ghee or unsalted butter (melted and cooled slightly)
- 2 Large eggs (at room temperature)
- 1/2 to 3/4 cup Whole milk (warm; add gradually as needed)
- 1 teaspoon Rose water (optional, for an authentic floral note)
For Frying
- 3-4 cups Vegetable oil (for deep frying; use a neutral oil like canola)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, semolina, sugar, baking powder, salt, and freshly ground cardamom until well combined.
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2
Create a well in the center of the dry ingredients and pour in the melted ghee (or butter). Use your fingertips to rub the fat into the flour mixture until it resembles coarse crumbs.
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3
In a separate small bowl, lightly beat the eggs with the rose water. Pour this into the flour mixture.
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4
Gradually add the warm milk, a little at a time, while mixing with your hand. You are looking for a firm, smooth dough that is not sticky. You may not need all the milk.
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5
Knead the dough on a lightly floured surface for about 5-8 minutes until it becomes elastic and smooth.
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6
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and the semolina to hydrate.
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7
Divide the dough into small, walnut-sized balls (about 30-40 grams each).
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8
To create the traditional shape, take a dough ball and roll it into an oval/oblong shape. Press it gently against a patterned surface—traditionally a wicker basket or the tines of a fork—and roll it off to create ridges.
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9
Repeat the shaping process for all dough balls, keeping the finished pieces covered with a dry cloth so they don't dry out.
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10
Heat the vegetable oil in a deep pan or wok over medium heat. To test the temperature, drop a small piece of dough in; it should sizzle and rise slowly to the surface.
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11
Carefully slide 5-6 pieces of dough into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the Khajur greasy.
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12
Fry the Khajur for 4-6 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown on all sides.
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13
Remove the fried pastries and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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14
Allow the Khajur to cool completely before serving; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use freshly ground cardamom seeds rather than pre-ground powder for a significantly more vibrant aroma. Ensure the oil is at a steady medium heat; if it's too hot, the outside will burn while the inside remains raw dough. The semolina is key for the 'crunch' factor—don't skip it or substitute it with more flour. If the dough feels too soft, add a tablespoon of flour at a time until it reaches a firm, workable consistency. Store the cooled Khajur in an airtight container for up to two weeks; they are a fantastic 'make-ahead' snack.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan Green Tea (Chai) infused with cardamom. Pair with a side of fresh grapes or sliced melon to balance the fried richness. Offer a small bowl of honey or powdered sugar on the side for those with an extra sweet tooth. Incorporate them into a traditional 'Mewa' (dried fruit and nut) platter during Eid or family gatherings. Enjoy as a portable breakfast snack with a glass of cold milk.