📝 About This Recipe
A beloved staple of Afghan hospitality, Khajoor are delightful fried pastries named for their resemblance to dates. These golden-brown treats offer a satisfyingly crunchy exterior with a soft, cake-like center, perfumed with the aromatic warmth of ground cardamom. Traditionally served during Eid celebrations or alongside a steaming pot of green tea, they represent the heart of Afghan 'shirini' (sweets) culture.
🥗 Ingredients
Dough Base
- 3 cups All-purpose flour (sifted)
- 1/2 cup Fine semolina (adds a signature crunch)
- 3/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cardamom (freshly ground for best aroma)
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 Large egg (at room temperature)
- 1/2 cup Whole milk (warmed slightly to touch)
- 1 tablespoon Rose water (optional, for floral notes)
Frying and Garnish
- 3-4 cups Vegetable oil (for deep frying)
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Pistachios (finely crushed for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, semolina, sugar, baking powder, ground cardamom, and salt until well combined.
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2
Create a well in the center of the dry ingredients and pour in the melted butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
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3
In a separate small bowl, lightly beat the egg with the warm milk and rose water.
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4
Gradually pour the milk mixture into the flour. Knead the mixture gently for about 3-5 minutes until a smooth, firm, and non-sticky dough forms. If it is too dry, add a teaspoon of milk; if too sticky, a dusting of flour.
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5
Cover the dough with a damp cloth and let it rest at room temperature for 15-20 minutes. This allows the semolina to hydrate and the gluten to relax.
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6
Divide the dough into small, walnut-sized balls, roughly 1 inch in diameter.
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7
Roll each ball between your palms to create an oval, oblong shape resembling a date (khajoor).
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8
To create the traditional textured pattern, press each oval gently against the back of a patterned glass, a clean comb, or a fine grater, rolling it slightly to pick up the design.
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9
Heat the vegetable oil in a deep frying pan or dutch oven over medium heat until it reaches approximately 340°F (170°C).
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10
Carefully slide 5-6 dough pieces into the hot oil. Do not overcrowd the pan, as this will drop the temperature and make the pastries greasy.
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11
Fry the khajoor for 4-6 minutes, turning them frequently with a slotted spoon to ensure an even, deep golden-brown color on all sides.
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12
Once perfectly golden and crisp, remove the pastries and place them on a plate lined with paper towels to drain excess oil.
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13
Allow the khajoor to cool for at least 10 minutes. As they cool, the exterior will become beautifully crunchy.
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14
Once cooled, dust lightly with powdered sugar and a sprinkle of crushed pistachios if desired.
💡 Chef's Tips
Do not skip the semolina; it provides the essential 'crunch' that defines an authentic Khajoor. Keep the frying oil at a steady medium heat; if the oil is too hot, the outside will burn while the inside remains raw dough. Ensure your cardamom is fresh; the fragrance is the soul of this dessert. If the dough is too soft, the patterns won't hold during frying, so ensure it feels firm like playdough. Store leftovers in an airtight container for up to a week; they actually taste wonderful the next day.
🍽️ Serving Suggestions
Serve warm or at room temperature with a cup of Afghan Green Tea (Chai-e-Sabz) brewed with cardamom pods. Pair with a side of fresh grapes or sliced melon to balance the fried sweetness. Arrange on a decorative platter alongside 'Noghl' (sugar-coated almonds) for a traditional Afghan tea spread. Offer a small bowl of thick cream (Qaymaq) on the side for a truly indulgent experience. Serve as a sweet snack during festive gatherings or afternoon visits with friends.