We call these khajoor, which is the word for dates but they're better described as Pakistani energy balls. Except they're not balls, they look more like dates – hence the name Khajoor.This is a recipe passed down for generations from my mums side of the family and is dedicated to my grandmother, Gul Zarina. It's made from nuts and flour, its a healthy and filling snack and the khajoor last up to 6 months in an airtight jar.My mum made these, I just took the pictures and the notes.The recipe is pretty versatile in terms of measurements, as many of my mum's recipes are 🙂 so there isn't a measuring jug or scales in sight but don't let that put you off.The measures given below are approximate, just use a small packet or there abouts.
Ingredients
- 150 grams pistachios, peeled
- 150 grams almonds, plain
- 150 grams cashews, plain
- 4 tbsp fennel seeds
- 1 cup desiccated coconut
- 1 cup semolina, coarse
- 1 cup plain flour
- 4 cups chapati flour
- 2 cups caster sugar
- 125 grams butter
Instructions
- Here are some of the raw ingredients.
- First, grind down the pistachios, almonds and cashews in a food processor and throw into a large bowl.
- Add in the semolina, plain flour, chapatti flour, desiccated coconut and fennel.
- Grab a pan and throw in 2 cups of sugar and 1 cup of water. Heat the water to dissolve the sugar and allow to cool.
- In the meantime, ever so slightly melt 125g of butter in the microwave. Rub the butter thoroughly into the dry mixture.
- Once cooled add in the the sugar water.Knead the mixture, it gets pretty sticky but keep going.Eventually it will get too thick to move easily and your hands will be caked in sticky mixture. Grab a bowl of water, dip your hands in and carry on, this will help you get the mixture off your hands and form a lump out of the dough.
- To make the khajoor shape start by making a small ball, squash it down a little while rolling, then using your fingers squash it down and gently scrape down your fingers to form the shell. The shells need to be small enough so that they cook through. Let's do this step by step.
- Roll into a ball
- Roll into a fat tube
- Squash with fingertips
- Gently scrape your fingertips down your hand.
- Roll
- Done
- Now, we're going to deep fry these so half fill a wok with vegetable oil. Get the oil to around 150℃ to 160℃
- Fry one, gently place a shell into the hot oil and cook it on its own. If it stays intact your mixture is good to go, if it breaks apart you need more chapatti flour.Add about a quarter of a cup of chapatti flour and mix it in. Wetting your hands will keep the mixture from sticking.
- Once you are happy with your mixture, make up a plate full of shells.
- Gently place as many shell as you can fit under the oil. Stir frequently until the shells turn light brown.Using a serrated spoon lift out the cooked khajoor rinsing as much oil as you can.
- Repeat in batches until you have a bowl full of delicious khajoor. you can eat them hot or cold with tea or on their own.Once the khajoor are cold you can store then in an air tight container for up to six months.
