Khurma (Assamese Sweet Snack) Recipe by Mahek Naaz
Cooking Instructions 40 minutes 1 In a large bowl, add the flour and ghee. Mix well, rubbing the mixture between your palms until it’s well combined. This will help make the khurma crispy. 2 Gradually add water, a little at a time, and knead the flour into a dough. The dough should be medium—not too hard or too soft. 3 Cover the dough and let it rest for 10-15 minutes. 4 After 15 minutes, knead the dough again and divide it into two portions. 5 Roll one portion into a thick, flat circle using a rolling pin. 6 Cut the rolled dough into your desired shapes using a knife. For diamond shapes, first cut straight lines, then cut diagonally across them. Repeat with the second portion of dough. 7 Heat oil in a deep pan over medium heat. 8 Once the oil is hot, add the dough pieces in batches and fry, stirring gently. Lower the heat and fry the khurma until they turn golden brown. 9 In a separate pan, add the sugar and 1/2 cup water. Cook over medium heat to make a sugar syrup. 10 Stir the syrup occasionally. Add the cardamom powder and lemon juice. 11 After 8-10 minutes, test the syrup by placing a drop between your thumb and finger. If it forms a thick string, the syrup is ready. 12 Add the fried khurma pieces to the syrup and mix well. After 1-2 minutes, turn off the heat and continue stirring the khurma and syrup together. 13 Remove the pan from the stove and keep stirring as it cools. As the syrup cools, it will coat the khurma with a sugary layer. 14 Khurma is ready! Let it cool completely before serving and sharing. 1 In a large bowl, add the flour and ghee. Mix well, rubbing the mixture between your palms until it’s well combined. This will help make the khurma crispy. 1 In a large bowl, add the flour and ghee. Mix well, rubbing the mixture between your palms until it’s well combined. This will help make the khurma crispy. 2 Gradually add water, a little at a time, and knead the flour into a dough. The dough should be medium—not too hard or too soft. 2 Gradually add water, a little at a time, and knead the flour into a dough. The dough should be medium—not too hard or too soft. 3 Cover the dough and let it rest for 10-15 minutes. 3 Cover the dough and let it rest for 10-15 minutes. 4 After 15 minutes, knead the dough again and divide it into two portions. 4 After 15 minutes, knead the dough again and divide it into two portions. 5 Roll one portion into a thick, flat circle using a rolling pin. 5 Roll one portion into a thick, flat circle using a rolling pin. 6 Cut the rolled dough into your desired shapes using a knife. For diamond shapes, first cut straight lines, then cut diagonally across them. Repeat with the second portion of dough. 6 Cut the rolled dough into your desired shapes using a knife. For diamond shapes, first cut straight lines, then cut diagonally across them. Repeat with the second portion of dough. 7 Heat oil in a deep pan over medium heat. 7 Heat oil in a deep pan over medium heat. 8 Once the oil is hot, add the dough pieces in batches and fry, stirring gently. Lower the heat and fry the khurma until they turn golden brown. 8 Once the oil is hot, add the dough pieces in batches and fry, stirring gently. Lower the heat and fry the khurma until they turn golden brown. 9 In a separate pan, add the sugar and 1/2 cup water. Cook over medium heat to make a sugar syrup. 9 In a separate pan, add the sugar and 1/2 cup water. Cook over medium heat to make a sugar syrup. 10 Stir the syrup occasionally. Add the cardamom powder and lemon juice. 10 Stir the syrup occasionally. Add the cardamom powder and lemon juice. 11 After 8-10 minutes, test the syrup by placing a drop between your thumb and finger. If it forms a thick string, the syrup is ready. 11 After 8-10 minutes, test the syrup by placing a drop between your thumb and finger. If it forms a thick string, the syrup is ready. 12 Add the fried khurma pieces to the syrup and mix well. After 1-2 minutes, turn off the heat and continue stirring the khurma and syrup together. 12 Add the fried khurma pieces to the syrup and mix well. After 1-2 minutes, turn off the heat and continue stirring the khurma and syrup together. 13 Remove the pan from the stove and keep stirring as it cools. As the syrup cools, it will coat the khurma with a sugary layer. 13 Remove the pan from the stove and keep stirring as it cools. As the syrup cools, it will coat the khurma with a sugary layer. 14 Khurma is ready! Let it cool completely before serving and sharing. 14 Khurma is ready! Let it cool completely before serving and sharing. 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