Difficult Recipe Alert!
Yes! Because making khajure or chaungey is not so easy. It takes a lot of passion to get that perfect shape and texture. If you make a little mistake while mixing the your khajuri will melt in oil instead of your mouth. Imagine the mess now! 😈 haha scared enough? Lol. Don't be! Just go ahead and try this recipe contributed by my dear friend Asma Dhanshe. She has got it just right. A real no fail recipe. 😎
You need khajuri mould to imprint the patterns on top which you can buy here,
Mould set @ INR 1100
Wooden Mould $12.99
3 shapes multipurpose plastic mould $11.99
Yes! Because making khajure or chaungey is not so easy. It takes a lot of passion to get that perfect shape and texture. If you make a little mistake while mixing the your khajuri will melt in oil instead of your mouth. Imagine the mess now! 😈 haha scared enough? Lol. Don't be! Just go ahead and try this recipe contributed by my dear friend Asma Dhanshe. She has got it just right. A real no fail recipe. 😎
You need khajuri mould to imprint the patterns on top which you can buy here,
Mould set @ INR 1100
Wooden Mould $12.99
3 shapes multipurpose plastic mould $11.99
How to make Khajuri | How to make Chaungey
Ingredients:
600 g Semolina
400 g White Flour
6 Eggs
1/2 kg Powdered Sugar (or as per your taste)
100 g Melted Ghee
1/2 tsp each of
Salt
Cardamom Powder
Saffron
Method:
1. Break eggs in a mixing bowl and add sugar and beat lightly.
2. Now add all dry ingredients one by one and mix well by pouring ghee little by little. The dough will be very and sticky. Cover it and let it rest for at 6 hours (or overnight).
3. Now knead the dough to make it pliable and divide it into golf ball sized portions. Take one ball and gently press it on the mould. You can use rolling pin for rolling the dough.
2. Now add all dry ingredients one by one and mix well by pouring ghee little by little. The dough will be very and sticky. Cover it and let it rest for at 6 hours (or overnight).
3. Now knead the dough to make it pliable and divide it into golf ball sized portions. Take one ball and gently press it on the mould. You can use rolling pin for rolling the dough.
4. Now heat oil in a frying pan and fry khajuri (or chaungey as we call them in kokni langauge) till golden brown in colour. Remove on absorbent paper and then store in a container. They'll stay fresh for 3 weeks!
PS: don't forget to enjoy some hot khajuri. 😋😋
PS: don't forget to enjoy some hot khajuri. 😋😋
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