📝 About This Recipe
Khajoor is a beloved Afghan delicacy, named after the 'date' fruit due to its iconic oblong shape and ridged texture. These fried pastries offer a delightful contrast between a crisp, golden exterior and a soft, cake-like interior infused with the aromatic warmth of green cardamom. Traditionally served during Eid celebrations or as a welcoming snack for guests, they represent the heart of Afghan hospitality in every bite.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted for a lighter texture)
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1.5 teaspoons Ground cardamom (freshly ground provides the best aroma)
- 1/4 teaspoon Salt (to balance the sweetness)
Wet Ingredients
- 2 large Eggs (at room temperature)
- 1/2 cup Ghee or unsalted butter (melted and slightly cooled)
- 1/2 cup Whole milk (warm, added gradually)
- 1 teaspoon Rose water (optional, for floral notes)
Frying and Finishing
- 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, granulated sugar, baking powder, ground cardamom, and salt until thoroughly combined.
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2
Create a well in the center of the dry ingredients and pour in the melted ghee (or butter) and the lightly beaten eggs.
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3
Using your fingertips or a pastry cutter, rub the fat into the flour mixture until it resembles coarse crumbs or wet sand.
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4
Slowly add the warm milk and rose water a little at a time, mixing with your hand until a firm, smooth dough forms. It should be pliable but not sticky.
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5
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes elastic and smooth.
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6
Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
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7
Divide the dough into small, walnut-sized pieces (about 30-40 grams each) and roll them into smooth ovals or cylinders.
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8
To create the signature 'Khajoor' look, press each oval gently onto the back of a clean wicker basket, a textured colander, or a specialized wooden gnocchi board. Roll it off to create ridges on the outside while forming a slight hollow in the center.
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9
Heat the vegetable oil in a deep frying pan or wok over medium heat until it reaches 325°F (165°C).
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10
Carefully slide 5-6 pieces into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the pastries greasy.
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11
Fry the Khajoor for 4-6 minutes, turning them occasionally, until they are a deep golden brown on all sides and cooked through.
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12
Use a slotted spoon to remove the pastries and place them on a wire rack set over paper towels to drain excess oil.
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13
While still slightly warm, dust with a little powdered sugar and crushed pistachios if desired.
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14
Allow the Khajoor to cool completely before serving; the texture improves as they cool and become crisper.
💡 Chef's Tips
Ensure your oil isn't too hot; if they brown too quickly, the inside will remain doughy and raw. If the dough feels too dry, add milk one teaspoon at a time; if too sticky, add a dusting of flour. Freshly grinding your cardamom pods makes a world of difference in the fragrance of the final pastry. Store cooled Khajoor in an airtight container for up to two weeks; they are excellent for making ahead of time. Using ghee instead of butter provides a more authentic, nutty flavor and a better 'short' texture.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Afghan Sheer Chay (pink tea) or green tea with cardamom. Pair with a side of fresh grapes or sliced melon to balance the fried sweetness. Arrange on a decorative platter with dried fruits and nuts for a traditional 'Mewa' display. Enjoy as a breakfast treat dipped into warm milk or cream.