khajoor/Bursagh-khajoor Sweet Fried Dough

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Last night was Isra and Mi’raj, also known as Al Isra’ wal Miraj, locally known as Shab-e-Meraj. This event marks the night that Allah (God) took the Holy Prophet Mohammad (PBUH) on a journey from Mecca to Jerusalem and then to heaven [Source: Wikipedia]. It  is usually celebrated across the country with religious devotion, serenity and traditional fervor . In Pakistan, we celebrate this event by offering prayers during the night, and in some Muslim countries, by illuminating with electric lights and candles. Special social gatherings are arranged for prayers through the night. After prayers, food and treats are served for everyone.

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The food at these gatherings is mostly traditional and ranges from the basic halwa and pooris to cholay and sweet desserts like the meethi tikiya, but it’s anyone’s preference what they want to make. This year I decided to share this quick, bite-sized Afghan specialty. Busragh/khajoor are hard to resist, they can be simply described as fried sweet dough which is popular almost everywhere. Khajoor is basically the Urdu name for a date, and I guess it’s called that because it looks just like one. You must have seen these at local bakeries, sweet shops, desi stores, etc. With just a few ingredients these are super easy to  make.

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When “Aatish” was “jawaan”; translation “when I was young” I never thought about calories but as days go by I have to be more aware of devouring these delicious things, deemed unhealthy by most. I know that these are not as healthy or calorie friendly as maybe some other healthier options, but I always end up munching down a few because yolo ( my kids taught me that ) :D.

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Ingredients:

  • 1 cup All-Purpose Flour
  • 1/2 cup Sugar
  • 2 tbsp Semolina/Suji
  • 5 tbsp melted Ghee/oil
  • 4 tbsp Milk
  • a few drops Vanilla essence
  • Oil for frying

Method:

  1. Mix together all the dry ingredients.
  2. Add the ghee/oil and mix with your hands.
  3. Now goes in the vanilla essence.
  4. Add milk and knead the dough together for a minute. The dough has to be a bit on the harder side so once it forms into a smooth ball no need to knead any longer.
  5. Roll the dough into tiny balls and into the shape of a date. Press down with three fingers on one side (check out the image for reference) and roll on a sieve or any surface that has edges to give the other side its distinct look. Make the shape for all the dough and keep aside.
  6. Heat oil in a pan. Once the oil is hot turn the heat from medium to low.
  7. Add only one or two of the khajoor/busragh in the pan because if you over-crowd the pan these might break apart. Fry until golden.
  8. Place on a paper towel or napkin to absorb the extra oil. These will be soft when you take them out but the outside will harden and turn crispy after a few minutes.

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Tips:

  1. Don’t move the khajoor/busragh around while frying as that effects its shape.
  2. There is no need to let the dough rest, you can just make the khajoor/ busragh right away.
  3. After you make the dough, make one khajoor as a tester  to see if it’s coming out alright. If it starts to break apart, add 2 tbsp of flour to the dough and mix it again.
  4. Make sure to fry these on low heat and the oil needs to be hot, otherwise the center won’t be cooked through.
  5. These can also be kept in a tightly sealed zip lock bag/container for three months in fridge or freezer.

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I’m sure all of you had a busy day today so just sit down with a cup of chai (tea) and a khajoor/busragh and savor the moment before your kids come and finish all of these before anyone else can:)

Aa jao bachon “khajoor/bursagh” tayyar hain!!

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24 thoughts on “khajoor/Bursagh-khajoor Sweet Fried Dough

  1. I’ve never had these before, but they look really delicious! I have such a soft spot for any type of sweetened fried dough. Going to try these this weekend. You think these would be pretty good with a sprinkle of cinnamon sugar after frying?

    Liked by 1 person

    1. I know right, if you like fried dough you will definitely love this local version. And oh yes, sprinkle some cinnamon at first and adjust according to your taste. Do let me know how they turn out 😊👍🏽

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  2. Aww, it’s so nice to see that my family is not the only one that likes to make something from back home for Islamic special days. My mom texted me that it was Shab-e-Mehraj yesterday, but I fell and couldn’t make anything. My husband had to eat leftover salad and store-bought sushi for dinner last night. This dish kinda reminds of kheer puri. Well, the puri part anyway. Do you know of that dessert? It’s quite delicious… but that’s because I love kheer.

    Liked by 1 person

    1. I texted my kids too, but they are all busy with work and didn’t make anything 😒. Oho I hope you are doing ok? Did you hurt yourself?
      I think i know which one you are talking about. I love kheer too why does it have to be so yum😖.

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      1. Oooh, I meant to say I feel ill. I’m doing a little better now; still didn’t cook today though! Yeah, the last time we had kheer, me and my mom finished the batch in two days. It’s so hard to stop at one bowl, yaar!

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