Khorak

This is a traditional Sindhi recipe, made with whole wheat flour, dry fruits, ghee and poppy seeds (khus khus) during festivals, especially during Diwali.

Ingredients

¾ cup whole wheat flour

½ cup ghee

½ cup water

¾ cup jaggery

¼ cup dry fruits (cashews, almonds, walnuts, raisins), chopped finely

2 tbsp poppy seeds

2 tbsp dessicated coconut

3-4 cardamom, seeds only

In another heavy-bottomed pan, add ghee and jaggery until they start to melt.

Keep stirring on a medium flame until the jaggery turns a deep brown and begins to bubble slightly.

To test if the jaggery is ready, take a few drops of the hot jaggery in a spoon and drop it in a small bowl of cold water. If the jaggery turns brittle immediately, the jaggery mix is ready. Add cardamom powder to it along with roasted peanuts and take it off the heat.

Pour the mix on to a greased plate/ baking sheet.

While it’s still hot and pliable, cover it with a baking sheet and roll it with a rolling pin so that it spreads evenly. Make square (or any other shape) incisions with a sharp knife before it cools down completely. Let it cool down completely, at least an hour, then break it into the pieces. Store in a dry container.