This kahjoor recipe is special because I brought my khalla jana on screen to make it. She is the expert in our family.
The recipe is below, but if you want to see more head to my website afghancooks.com.
Ingredients
6 Cups All-Purpose Flour
2 Cups Chapati Flour
1/4 Cup Sooji Flour
1 Teaspoon of Cardamom
1 Tablespoon Baking Powder
1 Teaspoon of Salt
1 Tablespoon of Yeast
2 Cups of Sugar
1 Cup of Oil
2 Eggs
Milk (by feel, but about 1 1/12 Cups)
Steps
1. Mix your dry ingredients in the bowl.
2. Then, add 1 Cup of oil and two eggs. Mix this into your dry ingredients.
3. Now you will slowly, 1/2 Cup at a time, pour your milk into the dough as you knead the dough. We ended up using about 1 1/2 Cups. mix the dough until it comes together. If you can, let the dough set for an hour or two.
4. After rested, grease your hands. This is my khallas trick. She does not use flour to keep her dough from sticking. She finds that it makes her fry oil brown and makes a mess! Cut the dough into four pieces just to make it easier to manage. Roll the piece out into a long strip, then you are going to cut into smaller pieces. (watch the video)
5. Next, roll the pieces into ball, then you will roll it out again into a little strip, then push your fingers into to make the proper khajoor shape. Next, heat your oil to the appropriate frying temperature. This is usually around 365 degrees F.
6. Next, your donuts will be done when they float and then turn a golden brown. It is essential to control your oil temperature so that they don't get burned on the outside and raw on the inside.