Khasta Khajoor- Khasta is a traditional Bihari dish which is usually made during the Chhath festival. But it is also made as a snack. It is very tasty to eat and is also healthy, because desi ghee and wheat flour are used to make it. It is also called Chhath Prasad.

It is also sometimes called khasta biscuit. Let me tell you that this is not thekua, the method of making thekua is different. If you do not want to read the recipe then you can watch our YouTube video.

Crispy Dates Ingredients

Wheat flour- 250 gms
Powdered sugar- 100 gms
Grated dry coconut- 50 gms
Ghee- 50 gms
Fennel seeds- 1 tsp
Cardamom powder- 1 tsp
Milk- 1 cup

How to make Crispy Dates

Put wheat flour, sugar powder, grated coconut, fennel seeds, cardamom powder and ghee in a big vessel and mix all the ingredients. Now add milk little by little to this mixture and make a hard dough. Knead the mixture with both hands till it binds. Do not add all the milk at once (the amount of milk can be increased or decreased while kneading the dough). Prepare a very hard and dry dough.

Take out a little dough from the prepared mixture and make a dough ball by binding it in the shape you want, round or long, with the help of the palm. Now apply a little oil on the mold, place the dough ball on the mold and press it with light hands to make a design. The khasta should neither be too thick nor too thin, it should be in medium size. Prepare all the khastas in this way.

If you do not have a mold, then prepare the design with the help of a fork. To fry the khasta, heat oil or ghee in the pan. After the oil is heated, put the khasta in the pan and fry it till it becomes brown. Keep turning in between, keep the flame of the gas medium and slow. When the crispy becomes brown, take it out in a plate. Prepare all the khastas in the same way. It takes 4-5 minutes to fry one batch.

The tasty khasta is ready. You can cool it and keep it in an airtight container for 10-15 days in winter.

Things to keep in mind.

You can prepare the dough by kneading it with water instead of milk.

Fry the khasta in a medium hot pan.

Keep the flame of the gas low and medium.

Mash the khasta mixture well and bind it.

Keep the mixture dry, just make it wet enough so that it can be bound well.

Hot khasta is very soft, so while frying it, turn it carefully and take it out in a plate. After cooling down, it becomes crispier and crispier.

The wheat flour should be slightly coarse. If you do not have coarse flour, then add 2 teaspoons of fine semolina.

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