Rava Khajoor | How to Make Rava Khajoor with Tips

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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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Tips

Water:

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.

Coconut:

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

Cherries:

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.