HIGHLIGHT RECIPE:KHURMA

 

 

 

 

 

TWCT is glad to publish today's highlight recipe Indian Traditional dessert  Khurma/ Sakkar Para, made by Diksha Pathak Khatanir from Mumbai. For these  sugar coated pieces of heaven's cooking procedure, please follow the recipe.

Ingredients:
1. Refined flour 500g
2. Refined oil 200ml
3. Salt 1/4 teaspoon
4. Water 200ml

Method:

In a mixing bowl take flour, oil and salt. Mix all properly, then adding required water knead a hard dough.

Make four parts of the dough, and roll out one part a thick flatbreads that is 7"-8" thick in diameter.

Using knife slice desired shapes9 square, rectangle, diamond) on the rolled dough.

Heat oil in a heavy bottom pan until medium hot oil.

Fry the pieces until they becomes golden brown.

Remove the fried pieces with a slotted spoon and drain excess oil. Repeat the process with the remaining dough.

Let it cool down to room temperature before adding the sugar syrup.

For sugar syrup

Take the sugar and water in a pan and keep it in the medium flame.

Stir so that sugar dissolves.

Keep cooking until the solution starts bubbling and get sticky.

Simmer and cook till you get 2-3 thread consistency in the syrup.

Once the desired consistency is reached, quickly add all the fry to the syrup.

Stir and toss well to coat all the pieces. The sugar syrup will crystallize very quickly, so mix briskly and well.

After mixing well, let them come to room temperature.

And here is your Khurma ready to serve, enjoy with a cup of tea.

Bon Appetit!