Khhoraak for AlifBe ~17
Khhoraak is a winter delicacy made from whole wheat flour, ghee, edible gum and nuts.
Ingredients
  • 1 and half cup whole wheat flour
  • 1 and half cup Ghee (I used 1 cup)
  • 1 and half cup Sugar (I used 1 cup)
  • 30 gms of Edible gum
  • 2 tbsp of Poppy seeds (Khaskhas)
  • 12-15 Almonds
  • 10-12 Cashew Nuts
  • 10 Unsalted Pistachios
  • A handful each of of Black raisins and Kishmish
  • ¼ cup of melon seeds (I didn't add any)
  • 5-6 green cardamoms peeled and pounded or powdered
  • ¾ cup hot milk or hot water
  • Few thin slices of Kopra chopped into bits or 3-4 tsp of desiccated coconut powder
Method
  1. Dry roast melon seeds if using. You can dry roast some almonds and pistachios that you can use for garnishing.
  2. Mix sugar in hot milk or hot water and keep aside. The idea is to allow sugar to melt as much as possible.
  3. Chop or slice nuts. Reserve some chopped nuts for garnish.
  4. Take a flat plate with sides or any cake pan/tray and grease it with oil/ghee. This will be used to spread the Khhoraak.
  5. Heat a tbsp of ghee in a thick bottomed pan or kadai.
  6. Fry edible gum, in batches, till nicely puffed.
  7. Drain and let it cool. Grind to make fine powder. Keep aside.
  8. In the same pan pour remaining ghee and add flour. Keep the flame on low.
  9. Roast the flour on low flame, stirring continuously, till light brown. This will take anywhere from 15-25 minutes depending on the flame and quantity of flour.
  10. Add powdered edible gum, poppy seeds, kopra or desiccated powder (whichever using) and elaichi powder.
  11. Keep roasting on low flame and add chopped almonds, pistachios and cashew nuts and melon seeds. Reserve some nuts and seeds for the garnish.
  12. Once the flour turns nice brown, add raisins and sugar that was mixed with hot water or milk.
  13. Mix quickly as the flour will absorb liquid pretty fast.
  14. Switch off the flame and quickly pour the contents on the greased plate.
  15. Take a flat steel bowl and press the Khhoraak with the base of the bowl, all over, to smoothen the surface.
  16. Garnish with remaining nuts/seeds and press a bit again.
  17. Let Khhoraak cool down a bit and then using a sharp knife slice it into desired shape (square or diamond) and size. Do not move the slices.
  18. Allow it to cool for a few hours and then separate out slices of Khhoraak.
  19. Store in an airtight container. It stays good for a few weeks and beyond if refrigerated.
  20. A small slice of this with a glass of milk is an ideal breakfast option during winters.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/04/khhoraak-for-alifbe-17/