Chhattisgarh Khurmi Wheat Sugar Fried Festival Sweet Biscuit

Method

1. 1

   Combine whole wheat flour, fine semolina, powdered sugar, ghee and cardamom powder. Mix well.

2. 2

   Rub the ghee into the flour until the mixture resembles coarse crumbs — this is important for the crumbly texture of khurmi.

3. 3

   Add warm water very gradually — just enough to bring the dough together.

4. 4

   It should be stiff and slightly crumbly, not soft like chapati dough.

5. 5

   Knead gently into a firm dough. Add a pinch of sesame seeds.

6. 6

   Mix. Cover and rest 10 minutes.

7. 7

   Roll the dough to 5 mm thickness on a lightly floured surface.

8. 8

   Cut into small shapes using a small cutter or knife — traditionally diamond shapes or small squares about 3 cm.

9. 9

   Heat oil for deep frying on medium-low. Fry khurmi in batches on medium-low for 5 to 6 minutes turning regularly until pale golden and cooked through.

10. 10

    Do not fry on high heat — the inside must cook completely.

11. 11

    Drain on paper towels. Cool completely until crunchy.