📝 About This Recipe
A beloved staple in Afghan households, Khajur-e-Nashta is a delightful fried dough treat named for its resemblance to dates ('Khajur'). These golden-brown gems are crisp on the outside with a soft, dense interior, infused with the aromatic warmth of freshly ground cardamom. Often served during special occasions or lazy weekend mornings, they offer a nostalgic taste of Kabul that perfectly balances subtle sweetness with a satisfying crunch.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1.5 teaspoons Green cardamom powder (freshly ground for best aroma)
- 1/4 teaspoon Salt (fine sea salt)
Wet Ingredients
- 1 large Egg (at room temperature)
- 1/4 cup Vegetable oil (plus extra for frying)
- 3/4 cup Whole milk (lukewarm)
- 1 tablespoon Rose water (optional, for floral notes)
For Frying and Finishing
- 3 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 flour, sugar, baking powder, cardamom powder, and salt until thoroughly combined.
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2
Create a well in the center of the dry ingredients and add the egg, 1/4 cup of vegetable oil, and rose water (if using).
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3
Gradually pour in the lukewarm milk while mixing with your hand or a wooden spoon. Continue until a shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface and knead for about 5-8 minutes. The goal is a firm, smooth, and slightly stiff dough—much firmer than bread dough.
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5
Place the dough back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax and the sugar to dissolve into the moisture.
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6
After resting, divide the dough into small, walnut-sized pieces (approximately 30-40 grams each).
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7
Roll each piece between your palms into an oval or oblong shape, roughly 2 inches long, resembling the shape of a date.
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8
To create the traditional pattern, press each dough oval gently onto the back of a fine-mesh sieve or a textured grater, rolling it slightly to leave an imprint.
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9
Heat 3 cups of oil in a deep frying pan or wok over medium heat. To test the temperature, drop a small piece of dough in; it should sizzle and rise slowly.
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10
Carefully slide 5-6 pieces of dough into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the Khajur greasy.
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11
Fry the dough over medium-low heat, turning frequently with a slotted spoon to ensure even browning. This slow process is crucial for cooking the dense interior.
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12
Once the Khajur are a deep golden-brown and feel light for their size (about 5-7 minutes per batch), remove them and drain on a paper-towel-lined plate.
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13
While still slightly warm, dust with powdered sugar and a sprinkle of crushed pistachios for a beautiful finish.
💡 Chef's Tips
Use freshly ground cardamom pods for the most authentic and potent flavor profile. If the dough is too sticky, add flour one tablespoon at a time; if too dry, add a teaspoon of milk. Maintain a medium-low oil temperature; if the oil is too hot, the outside will burn while the inside remains raw. Traditionally, the pattern is made using a 'tokri' (wicker basket), but a cheese grater or clean hair comb works perfectly for the texture. Let the Khajur cool for at least 10 minutes before eating; the texture improves as they set.
🍽️ Serving Suggestions
Serve warm with a steaming cup of Afghan Chai (black tea with cardamom and sugar). Pair with a side of fresh paneer (Afghan white cheese) for a savory-sweet contrast. Enjoy alongside fresh seasonal fruits like grapes or melon. Dip into a small bowl of honey or thick cream (Qaymaq) for an extra indulgent breakfast. Store leftovers in an airtight container for up to 3 days; they are excellent with afternoon tea.