खजुरी (Khajuri)

Instructions

1. 1
   In a bowl mix atta, maida, optional semolina, powdered sugar, cardamom, salt and optional baking powder.
2. 2
   Rub melted ghee into dry mix until it resembles coarse breadcrumbs. Dough should hold shape when squeezed.
3. 3
   Drizzle milk (or water) a little at a time, kneading to a stiff, smooth dough. Cover and rest 20 minutes.
4. 4
   Divide dough in half. Roll each half to a 5 mm thick rectangle. Fold into thirds like a letter, roll again to 6 mm; this laminates layers.
5. 5
   Cut dough into 2 × 3 cm pillows or diamond shapes. Prick once with a fork to prevent large bubbles.
6. 6
   Heat oil/ghee to medium-low (≈150 °C). Fry a handful of pieces at a time, turning gently, 6–7 minutes until deep golden. Drain on paper towels.
7. 7
   Optional glaze: Simmer 1 cup sugar with ½ cup water to one-thread stage. Dip warm khajuri briefly or drizzle syrup, letting excess drip off.
8. 8
   Cool completely; store in an airtight tin up to 3 weeks. Enjoy with chai or share in festive gift boxes.