Khajoor/Lauz from Maimoona Yasmeen’s Recipes

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Ingredients:

Allpurpose flour (maida): 200 grams
Semolina (rawa/sooji): 100 grams
Sugar: 200 grams
Cashews: 5o grams
Cardamom (elaichi) powder: 1 ½ teaspoon
Fennel seeds (sabith saunf): 2 tablespoons
Clarified butter (asli ghee): 1 tablespoon
Milk: ½ cup
Baking soda: 1/4th teaspoon


Procedure:

1. Add allpurpose flour or maida to a large empty bowl. Add semolina or rawa or sooji.

2. Add powdered sugar, ground cashews, cardamom or elaichi powder, fennel seeds or saunf and add clarified butter or pure ghee to allpurpoe flour and semolina.

3. Gradually add milk while assembling the flour. Knead into a thick dough.

4. For softer cookies or khajoor, add one egg and skip the milk or add only one tablespoon of milk or add milk as per the requirement to get a thick dough AND reduce the amount of sugar to 150 grams.

5. Close the lid and let it rest for about half an hour.

6. After half an hour, add baking soda to the dough and knead again.

7. Dust all purpose flour or maida to fecilitate the kneading.

8. Divide the dough into 2 equal portions. Roll each portion using all purpose flour into thick round bread or roti (You can mold into a square shape for easy cutting or for getting good diamond shapes).

9. Wet the edges of knife either using water or using oil.

10. Cut the rolled bread or roti into diamond shaped cookies or khajoor. Repeat with the other portion.

11. Add oil for frying to a broad frying pan. When the oil is hot, lower the cookies into the oil and flip only when the other side is fried thoroughly. Flipping earlier may break the cookies.

12. Fry on both sides on medium flame till they turn brown.


Khajoor or Lauz or Sweet Cookies are ready. Once cooled, you can store them in an airtight container for about 3 to 4 weeks.

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