Khajur (Sweet Semolina Fritters)

Name: Khajur (Sweet Semolina Fritters)
Ingredients: 3 cups Fine semolina (Rava) (Originally '1 Sher'. Converted to approx 3 cups.); 1/2 cup Ghee (clarified butter) (For the dough. Originally '1 Pasher'.); 1 1/4 cups Sugar (Originally '0.5 Sher'. Converted to approx 1.25 cups.); 1/2 cup Whole milk (Originally '1 Pasher'. Add gradually as needed for binding.); 2 tablespoons Wheat flour (For adjusting dough consistency if needed.); 4 cups Ghee or vegetable oil (For deep frying. Quantity estimated.)

These traditional Parsi sweet fritters, known as Khajur, are crafted from fine semolina and ghee to create a crisp, golden exterior with a tender, flaky interior. Shaped to resemble small shells or dates, they are deep-fried to perfection, offering a rich, buttery flavor balanced by the sweetness of sugar and milk. A classic tea-time snack that stores well, making them perfect for festive occasions or a satisfying midday treat.

Ingredients

3 cups Fine semolina (Rava) (Originally '1 Sher'. Converted to approx 3 cups.)
1/2 cup Ghee (clarified butter) (For the dough. Originally '1 Pasher'.)
1 1/4 cups Sugar (Originally '0.5 Sher'. Converted to approx 1.25 cups.)
1/2 cup Whole milk (Originally '1 Pasher'. Add gradually as needed for binding.)
2 tablespoons Wheat flour (For adjusting dough consistency if needed.)
4 cups Ghee or vegetable oil (For deep frying. Quantity estimated.)

Instructions

1In a large basin or wide plate, combine the fine semolina, sugar, and 1/2 cup of ghee. Mix thoroughly. Gradually add the milk in small amounts while kneading vigorously. Continue to knead and pound the mixture until a stiff, cohesive dough is formed.
2If the dough feels too thin or soft, incorporate a small amount of wheat flour to stiffen it. Cover the dough and let it rest for 2 to 3 hours to allow the semolina to absorb the moisture and flavors.
3After resting, take small portions of the dough and roll them into smooth balls roughly the size of a walnut. Press your thumb firmly into the center of each ball to create a deep indentation, shaping it like a small shell or earthen lamp (kodiya).
4Heat the frying ghee (or oil) in a deep pan or kadhai over medium heat. To test, fry one sample piece first; place it into the hot ghee with the indented side facing down. If it spreads flat like a papdi, the dough is too loose—fix this by mixing a teaspoon of flour with a little water to make a paste, dipping the remaining khajur in this paste before frying. If the sample holds its shape, proceed to fry the rest in batches until they puff up and turn golden brown.