There is an Indian mithai called khajur, does anyone know how to make it.?

Question

Guessing the ingredients, it is made of white flour, ghee, sugar, and cardamom for flavouring, shaped and fried and lines are drawn on it lengthwise. If anyone knows the exact method, please let me know.

Answer 1

khajur is dried dates....maybe there was something made with these dates
Didn't find one with date but I did find this one. You might change the chachews and add dates.

Kaju Mithai

500 grams cashew nuts
165 grams sugar
1/2 teaspoon ghee
few sprigs saffron
few drops rose water


Soak the saffron in a tablespoon of boiling water. Crush with the back of a spoon to a smooth paste.

Grind the cashew nuts dry in a spice or coffee grinder.

Add water and sugar in a heavy-bottomed pan. Cook to one thread consistency. Remove from heat.

Add cashew powder, saffron water, ghee and the rose water.

Mix well with a wooden spatula. Make small balls with greased hands while still a little hot. Serve when cool.

Answer 2

khajur or dates, come from arabic countries, in 2 varieties, seedless black, or reddish with seeds, even black with seeds.
if you are referring to the above ingredients, you can make a sweet called khaja, i will give you the receipe for it,
maida, or fine flour, half kg.
sugar quarter kg.
pure ghee quarter k.g.
corn flour 2 table spoons
cardamom powder half teaspoon
refined oil for deep frying.
pinch of baking powder.
melt the pure ghee, and mix with corn flour.
knead maida into a dough.
make lemon size balls of proportionate quantities,from the dough.
roll into round chapatis.
apply the mixture of ghee-corn flour, on each of these chapatis.
make layers , about 6 or 7.
roll them, like you do for lacchedar parathas,
cut the roll into about 20 pieces, and flatten with your palm.
make sugar syrup of goli band cositency, that is, drop a little syrup in water, it should form a small candy, not spread away.
heat the refined oil in a deep kadhai, and on medium heat, fry all the khajas, till golden brown.
fry only 2 at a time, go on removing them, and drain.
when done, put them in the sugar syrup, flavoured with elaichi.
that pinch of baking powder has to be added to the maida, just before kneading.
you can keep the dough only for about 5 mts. , start rolling, once it's ready.
when the khajas have absorbed enough syrup, remove them on butter paper, store in an air-tight container.
they will last for a week or so.
it's also called balushahi, but you can have some more melted sugar on the top, which is not boiled for long, and will look whitish.
the art of making khajas, is in frying. do not over heat, or keep them uncooked, because layers are there, adjust the heat while frying accordingly.
they wii be crispy, and sweet.

Answer 3

Get a good Indian cooking book, look it up on line. I think your spelling is wrong. Khaja or khaju in Indian language Gujarati. Khajur is date but there are mithai made with it and may be loosely called, khajur since main ingridian is date or khajur.

Answer 4

Khajur is not a mithai. its dates.what you have described is burfi.its also not fried but cooked golden brown in ghee and mixture is flattened on a plate and cut into pieces. u get different typed of burfis .it can be badam burfi,besan burfi .

Answer 5

Khajur is Dates-stoned sweet fruit

may be u r trying to say about Khaja-it is an Indian mithai
Palador already give u that recipe

Answer 6

My friend you got it wrong, Khajur are dates, dates are naturally grown not made of as a mithai

Answer 7

try

http://www.tarladalal.com/

or send her a email she is cooking queen of India :)