Twisted or shaped fried sweet dough made for Losar — the Tibetan New Year fried sweet that is displayed, gifted and eaten across Sikkim's Bhutia community.
Ingredients
2 cups all-purpose flour
3 tbsp sugar
2 tbsp butter or ghee — room temperature
2 eggs
1/4 tsp cardamom powder
A pinch of salt
Milk — a few tbsp if needed to bring dough together
Oil for deep frying
Icing sugar for dusting (optional)
Method
Combine flour, sugar, cardamom and salt in a bowl.
Add softened butter or ghee. Rub into the flour until crumbly.
Add eggs. Mix. Knead to a smooth firm dough — it should not be sticky.
If too dry add milk 1 tbsp at a time.
Divide into 4 portions. Roll each portion on a lightly floured surface to 3 to 4 mm thickness.
Cut into strips 2 cm wide and 12 cm long.
Make a lengthwise slit in the centre of each strip (3 to 4 cm long). Pull one end of the strip through the slit to create a twisted shape. Or cut into simple rectangular pieces. Or press into moulds.
Heat oil in a deep pan to medium.
Fry khapse in batches on medium heat for 3 to 4 minutes per side until pale golden.
Khapse should not be dark — it should be a light golden colour.
Drain on paper towels. Cool completely.
Dust with icing sugar if desired. Khapse stores in an airtight container for 2 to 3 weeks.