In Ranchi—the capital of Jharkhand—and its surrounding areas, a particularly unique and popular traditional delicacy is prepared, which locals refer to as ‘Khajur’ (a variant of *Thekua*). It is considered just as excellent for one's health as it is delicious and crispy to eat. The most remarkable feature of this traditional dish is that it remains perfectly fresh and unspoiled for up to a month.

**Two Pieces Are Enough to Fill You Up**
Eating just one or two pieces of this in the morning is enough to leave one feeling delighted. It is also regarded as an excellent breakfast option. Parents specifically prepare and pack this for travelers embarking on long journeys, as well as for students living in hostels while pursuing their studies.
Usha, a homemaker from Ranchi, explains that traditionally, this dish is prepared by mixing equal quantities of whole wheat flour (*atta*) and refined flour (*maida*). However, if you wish to make it even more nutritious and wholesome for children, you can opt to use whole wheat flour exclusively.

**An Extremely Simple Method for Making Khajur:**

First, take the desired quantity of flour (or the flour-and-*maida* mixture) based on how much *Khajur* you wish to prepare. Now, add at least 6 tablespoons of refined oil or *ghee* to serve as the binding agent (*moyan*), and mix it thoroughly using your hands. Meanwhile, prepare a sugar syrup (*chashni*) on the side. Ensure that the syrup is not thick, but rather quite thin—almost like water in consistency. For instance, if you are using 1 kilogram of flour, a thin syrup made from 250 grams (a quarter-kilo) of sugar will be sufficient.

Once the oil has been thoroughly incorporated into the flour, pour in the prepared sugar syrup. To enhance the flavor, add two handfuls of grated coconut, some cardamom powder, and finely chopped dry fruits of your choice; then, knead the mixture thoroughly. Now, try pressing a handful of the mixture together in your palm; if it begins to hold its shape and form a ball, it indicates that your dough is perfectly ready. Next, roll the dough into small balls (*loiyas*) and use a traditional mold (die) to give them the beautiful, characteristic shape of *Khajur*.

Finally, heat oil in a deep pan (*kadai*) and fry them over a low-to-medium flame until they turn golden brown. Your delicious and crispy Khajur is ready. Let it cool down, store it in an airtight container, and enjoy its flavor for a whole month. You can also share it with your relatives and friends; they won't stop praising its taste once they try it.

PC Social Media