بهترین روش پخت خجور یا بسراق افغانی بسیار خوشمزه و آسان
بهترین روش پخت خجور یا بسراق افغانی بسیار خوشمزه و آسان is a medium Persian recipe that serves 20. 120 calories per serving. Recipe by MAZA on YouTube.
Prep: 52 min | Cook: 15 min | Total: 1 hr 17 min
Cost: $2.55 total, $0.13 per serving
Ingredients
- 1 unit Egg (large, room temperature)
- 1 cup Milk (whole milk or 2% works best)
- 0.5 cup Vegetable Oil (for dough, neutral flavor)
- 1 tsp Baking Powder (double-acting)
- 1 tsp Ground Cardamom (freshly ground for best aroma)
- 0.5 tsp Active Dry Yeast (helps a slight rise, optional)
- 0.5 tsp Vanilla Extract (pure extract)
- 4 cup All-Purpose Flour (sifted)
- 2 cup Vegetable Oil for Frying (use a neutral oil with a high smoke point)
Instructions
Combine Wet Ingredients
In a mixing bowl, whisk together the egg, milk, and half a cup of vegetable oil until the mixture is smooth and slightly frothy.
Time: PT2M
Add Flavorings and Leaveners
Stir in the baking powder, ground cardamom, active dry yeast, and vanilla extract. Mix briefly until just combined.
Time: PT5M
Incorporate the Flour
Gradually add the sifted flour, about one cup at a time, mixing after each addition. Continue until a soft, non‑sticky dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
Time: PT5M
Rest the Dough
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This relaxes the gluten and allows the yeast to act.
Time: PT30M
Shape the Khujor
Divide the rested dough into 20 equal pieces (about the size of a walnut). Roll each piece into a smooth ball, then flatten gently with a rolling pin to a disc about ½‑inch thick.
Time: PT10M
Heat the Oil
Pour the frying oil into a pan, enough to submerge the discs about ½‑inch deep. Heat over low to medium‑low heat until the oil is warm (around 150‑160°C / 300‑320°F). Test with a small piece of dough; it should sizzle gently and rise slowly.
Time: PT5M
Temperature: 150-160°C
Fry the Discs
Carefully place a few discs into the oil without crowding. Fry for 2‑3 minutes per side, turning once, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: 150-160°C
Cool and Serve
Allow the fried khujor to cool slightly on a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Egg, Milk, Wheat (gluten), Potential traces of nuts in vanilla extract
Ingredient Substitutions
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Milk: Almond milk, Soy milk
- Instead of Vegetable Oil: Melted butter, Canola oil
- Instead of Baking Powder: Baking soda + 1/2 tsp cream of tartar
- Instead of Ground Cardamom: Ground cinnamon, Ground nutmeg
- Instead of Active Dry Yeast: Baking powder (increase to 1.5 tsp)
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of All-Purpose Flour: Bread flour, Whole wheat flour (will change texture)
- Instead of Vegetable Oil for Frying: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Whisk or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Rolling Pin (optional)
- Frying Pan or Deep Fryer
- Slotted Spoon
- Paper Towels
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Mix wet ingredients until smooth
- Achieve proper dough consistency before resting
- Rest the dough for at least 30 minutes
- Maintain low oil temperature (150‑160°C) while frying
Chef Tips from the Video
- Use freshly ground cardamom for the most aromatic flavor.
- Resting the dough is essential – it relaxes gluten and allows the yeast to develop a subtle lift.
- For an extra golden finish, dust the fried khujor with a light coating of powdered sugar just before serving.
Troubleshooting
Dough is too sticky.
Add flour a tablespoon at a time until the dough pulls away from your hands without sticking.
Dough is too dry and cracks.
Incorporate a little extra milk (1‑2 tsp) until the dough becomes pliable.
Khujor does not puff up while frying.
Make sure the oil temperature is low enough (150‑160°C). If it’s too hot, the exterior will set before the interior expands.
Khujor browns too quickly or burns.
Reduce the heat immediately; fry over low heat and turn the pieces frequently.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 1 month. Reheat before serving.
Room temperature: Can sit at room temperature for up to 1 day, covered.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping.
- Fried khujor freeze well; reheat in a 150°C oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Khujor in Persian cuisine?
Khujor is a traditional Persian sweet that dates back centuries and is especially popular during Nowruz, the Persian New Year. It symbolizes prosperity and the sweetness of the coming year, often served alongside other festive pastries on the Haft‑Sin table.
What regional variations of Khujor exist within Iran?
In northern Iran, Khujor may be flavored with rose water instead of cardamom, while in the south, a hint of saffron is sometimes added. Some families also shape the dough into small rings rather than discs, creating a slightly different texture.
How is Khujor traditionally served during Nowruz celebrations?
Khujor is typically placed on the Haft‑Sin table alongside other sweets like baklava and nan-e nokhodchi. It is served warm or at room temperature, often dusted with powdered sugar, and enjoyed with tea.
What occasions besides Nowruz feature Khujor in Persian culture?
Khujor is also prepared for weddings, birthday parties, and religious holidays such as Yalda Night. Its sweet, aromatic profile makes it a favorite for any festive gathering.
What authentic ingredients give Khujor its distinctive flavor compared to other Persian pastries?
The key authentic ingredients are ground cardamom and a modest amount of yeast, which together create a fragrant, slightly airy crumb. While some modern recipes substitute cardamom with cinnamon, the traditional flavor comes from the warm, citrus‑like notes of cardamom.
What other Persian dishes pair well with Khujor?
Khujor pairs beautifully with Persian black tea, but it also complements savory dishes like kuku sabzi or ash reshteh, offering a sweet contrast to the herb‑laden soups and omelets.
How has the preparation of Khujor evolved over time in modern Iranian households?
Historically, Khujor was fried in large copper cauldrons over open fire. Today, home cooks use stovetop pans and electric mixers, which provide more control over temperature and dough consistency, yet the core technique remains unchanged.
What are the most common mistakes to avoid when making Khujor at home?
Common mistakes include overheating the oil, which burns the exterior before the interior cooks, and under‑resting the dough, which results in a tough texture. Also, adding too much flour makes the dough dense, while too little leaves it sticky.
Why does this Khujor recipe use a low frying temperature instead of high heat?
Low heat (150‑160°C) allows the dough to cook through evenly, giving a soft interior and a golden exterior without scorching. High heat would cause the outside to darken quickly while the inside remains raw.
What does the YouTube channel MAZA specialize in?
The YouTube channel MAZA focuses on traditional Persian home cooking, showcasing classic recipes, festive dishes, and step‑by‑step tutorials that preserve cultural heritage while making them accessible to modern cooks.
Last updated: September 6, 2026
