Khajuri

Ingredients

• 10½ ozFlourwhole-wheat (atta), all-purpose (maida) or a mix
• 7 ozsemolinafor a grainy texture
• 7 ozSugarinto the dough
• 2½ ozgheemelted, rubbed into the flour
• ½ cupMilkfor kneading; water works too
• 1 pinchSalt
• ½ tspCardamomground
• 2⅛ cupsOilfor deep-frying; ghee works too
• 1 tspfennel seedswhole, into the flour mix (optional)
• 3Eggreplace the milk in the dough (optional)

Method

1. Mix the dry ingredientsIn a large bowl, mix the wheat flour, semolina, a pinch of salt and the ground cardamom thoroughly; if you like, add the whole fennel seeds now too.
2. Rub in the gheePour the melted ghee over the flour mixture and rub it in with your fingertips until the mixture is crumbly and holds together a little when you squeeze it.
3. Add the sugarStir in the powdered sugar evenly.
4. Knead the doughAdd the milk a little at a time and knead everything into a firm, smooth dough; water works instead of milk, or you can replace the milk with eggs.
5. Let the dough restCover the dough and let it rest for 15 to 30 minutes.
6. Portion and shapeDivide the dough into portions and shape them: either roll it out and cut it into pieces, squeeze small portions in your closed fist, or press them into flat discs.
7. Heat the fatHeat the oil or ghee in a pot or pan over moderate heat; if the fat is too hot, the pieces brown on the outside before they're cooked through.
8. Fry until goldenFry the khajuri in batches, turning them as they go, until slowly golden brown, then lift them out with a slotted spoon and drain on paper towels.
9. Cool and storeLet the cookies cool completely, which is when they turn properly crisp, then store them in an airtight container; they'll keep for up to 3 weeks.

Tips and variations

For flaky layers, fold the dough like a letter, roll it out again and cut it into diamonds or little pillows; squeezed in your fist, each piece gets its signature ridges, and if you have a mold, press the dough into that. For a more savory version, season with fennel seeds and ajwain and knead with water instead of milk; for a richer one, use eggs and saffron and let the dough rest for 6 hours or overnight. A little baking powder makes the cookies lighter, and if you like them really sweet, dip the fried pieces in sugar syrup. Serve with a cup of chai, or layer them in a pretty tin and give them away.