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Konkani Style Khajuri Recipe (Overnight Version)
This recipe appears to be for a delicious Konkani sweet called Khajuri. Here's a breakdown with some additional notes:
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Ingredients:
2 eggs
150 gm sugar
1/2 cup clarified butter (ghee)
1/2 tbsp green cardamom powder
500 gm all-purpose flour (maida)
150 gm semolina (rava)
1/2 cup milk
1/4 tsp baking soda
A little salt
Instructions:
Prep: In a large bowl, whisk together the eggs and sugar until well combined and fluffy.
Fat and Flavour: Add the clarified butter and green cardamom powder, and mix well to incorporate.
Dry Ingredients: In a separate bowl, sift together the all-purpose flour, semolina, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until soft dough forms. You may need to use your hands to bring it together.
Hydration: Pour in the milk and knead until the dough becomes smooth and elastic. Avoid over-kneading.
Leavening: Add the baking soda and knead for a few more seconds to distribute it evenly.
Rest and Rise: Cover the dough with a clean cloth or plastic wrap and let it rest overnight at room temperature. This allows the flavours to develop and the baking soda to activate for a fluffier Khajuri.
Next Steps (Frying):
The provided recipe doesn't include the frying instructions. Here's a general guideline for frying Khajuri:
Heat oil in a deep pan over medium heat.
Make small balls of dough (around walnut size).
Gently drop the balls into the hot oil and fry until golden brown from all sides.
Drain on paper towels to remove excess oil.
Allow them to cool slightly before serving.
Tips:
You can adjust the sweetness by adding more or less sugar to your preference.
For a richer flavour, you can substitute some clarified butter with melted ghee.
To test if the oil is hot enough, drop a small piece of dough into the oil. If it floats and sizes immediately, the oil is ready for frying.
Don't overcrowd the pan while frying. Fry in batches to ensure even cooking.
Enjoy your delicious Konkani Style Khajuri!