Khurma is a sweet snack which is made during the festivals of Diwali & Holi. These pieces of fried flour are coated with sugar making them highly addictive!
waterto knead the dough, little more than 1/4 cup (60 ml)
oilfor frying, I used canola oil
Sugar Syrup
2cupsgranulated white sugar400 grams
1teaspoonrose wateroptional
1/3-1/2cupwater
Instructions
Take flour in a large bowl and then and add oil to it.
Rub the oil into the flour using your fingers.
Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
Start adding water little by little, until the dough just comes together. Don't make a soft dough, we are looking for a little stiff dough here. Cover the dough and let rest for 15 minutes.
After 15 minutes, divide the dough into 3 parts. Smooth and roll one part like a thick roti, around 1/4 inch thickness. And then cut it into whatever shape you desire. At my home, we always made khura in a square shape (sort of!) so I did the same.Repeat with the remaining dough balls until all dough is finished.
Khurma should be little thick as you can see in this picture above. Don't roll the dough too thin. It should be thick.
Heat oil in a pan on medium heat and add khurma to it. Make sure oil is not hot. To test you can add a little piece of dough to the oil, it should come up gradually.If it comes up immediately, it means your oil is too hot and you need to lower down the heat.
Fry the khurma on medium-low heat until it turns light golden in color. It will take around 7-8 minutes for it to get done, have patience. Remove from oil and drain on a paper towel.
Meanwhile, in another wok, add sugar, water and rose water (if using) and put the pan on high heat. Stir until the sugar melts, in around 2 minutes.After the sugar melts, lower the heat to medium and let the sugar simmer for 2-3 more minutes. So in total we boil the sugar syrup only for around 5 minutes.
Then add the fried khurma and stir. With the heat on medium, stir for 2 more minutes as the syrup thickens , then switch off the heat
The syrup will continue to thicken. Keep stirring. Remember the heat is off at this point.
The sugar crystallizes in around 7-8 minutes and starts coating the khurma. Stir every 2 minutes or so.
All the khurma pieces are well coated with the sugar after around 10-15 minutes of switching off the heat. Remember to stir every 2 minutes so that all pieces get coated with the sugar.
Store khurma in an airtight container once it has cooled down. It will last for few weeks!