Rava Khajoor | How to Make Rava Khajoor with Tips

This dry dessert variety called Khajoor is made with Semolina, sugar and dry fruits. These delicious Khajoors are crisp and brown on the outside and soft on the inside.

They can be stored for at least a week; that is if these mouth -watering Khajoors are allowed to last that long! They disappear within minutes of being fried. That is how delicious they are! This simple sweet dish is very close to the Gulgulas, a popular dish in Muslim homes, though it is very distinctive in taste when compared to Gulgulas. One day the Vismai team put its heads together and decided to make some simple dessert dish with Semolina (Rava). We wanted the dish to be a little uncommon but simple to make. Here are some sure-shot tips to ensure that you get the Khajoors perfect any time you get down to make them.

You may also like this receipe : Saravana Bhavan Style Rava Kesari

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  1. Water should be just sufficient to soak in the Rava and Sugar. The dough should come out soft, just as we make it for Bondas. It all depends on getting the sense of just thequantity required.


2.I have used dry coconut powder available in the market. You can also use grated dry coconut.


3.We need not worry about looking for real cherries. These are actually ripe Bengal Currants or Carundas (Karonda) which have been pickled in red-coloured sugar syrup. Remember we used to get these as topping cherries on our ice -creams! I have used these‘Cherries’! You could substitute these with Tutti Frutti.

Pineapple Essence:

4.The 4-5 drops of essence adds loads of flavour to the Khajoors. If you can’t get hold of the Pineapple essence, try adding Vanilla essence. If none of the two is available,Cardamom powder is an excellent substitute.

Frying method:

5.Slip the Khajoors in the Kadhai when the oil is very hot, and leave them for 2-3 minutes. They start to harden. Then turn them around till they turn light golden in colour, and take them out.

6.If the Khajoors are fried till fully golden, they turn blackish in colour.

7.The Khajoor appear to be soft when they are hot. They become firm after cooling down.

Rava Khajoor | How to Make Rava Khajoor with Tips - Recipe Video

Rava Khajoor | How to Make Rava Khajoor with Tips

Instant Recipes | vegetarian
  • Prep Time 1 min
  • Cook Time 15 mins
  • Resting Time 30 mins
  • Total Time 46 mins
  • Servings 15


  • 1 ½ cups Bombay Rava/బొంబాయి రవ్వ
  • ½ cups Coconut Powder/కొబ్బరి పొడి
  • 1 cup Sugar/పంచదార
  • ¼ cup Cherries (Grated)/చేర్రీల తరుగు
  • 2 tbsp Dry dates/ఎండు ఖర్జూరం తరుగు
  • 1 tbsp Oil/నూనె
  • 1 tsp Baking Powder/బేకింగ్ పౌడర్
  • ½ tsp Cardamom Powder/యాలకల పొడి
  • 4-5 drops Pineapple Essence/పైనాపిల్ ఎసెన్స్
  • Oil for Frying/నూనె వేపుకోడానికి
  • ¼ - 1/3 water/నీళ్లు


  1. Mix Rava in oil (Reserved for mixing) and baking powder.
  2. Put in the dry coconut powder, grated dates, cherries and mix everything well with just a little water, rubbing the Rava gently.
  3. Now add the sugar, cardamom powder and the rest of the water. Make a smooth, moist dough and let it rest for 30 minutes.
  4. After 30 minutes add pineapple essence to the smooth and soft Rava dough.
  5. Heat oil well and put in small Bonda-like balls of the dough and fry for 2-3 minutes on medium flame till the Khajoors become firm.
  6. Turn the Khajoors carefully in the oil and fry till they turn into a light golden colour . Take the Khajoors out onto a colander or basket. Let them cool. When completely cooled down, store the Khajoors in an airtight tin. They will stay fresh for a week.

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