Khorak is a unique Sindhi dish, which helps in your khurak or diet. It is basically a yummy dry fruit fudge. This is a traditional recipe which is made with a lot of love. Our dishes and snacks are very royal. We do not shy away from using dry fruits and ghee. Khorak and Sindhi Majun recipe are such delicacies. It is made with whole wheat flour, badam pista, ghee, edible gum or gond and khuskhus**(poppy seeds). The only difference being Majoon has dates chuaarre and khoya added to it along with all the above ingredients.
You can make it all around the year. However it is eaten primarily during winters and during Diwali.
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Why is khorak so special?
This Sindhi mithai is specially important to Bhai band community in Sindhis. It is made on all auspicious occasions. It is a custom to send this sweet to daughters after their marriage in festive season. In the olden days, this sweet was decorated with gold coins. Even today, many people order a ginni silver or gold coin of 5 gm/ 10 gm, be placed on the sweet as a garnish when it is ordered especially for weddings. What can be more royal than that?
Traditionally gond(edible gum) makes this sweet dish more rich and heavy. Hence, it is also given to new mothers. They need all the energy and have very little time.This Sindhi mithai is a rich sweet full of nuts.
Eating two large pieces of Khorak can suffice for breakfast. You may garnish with melon seeds as done in the traditional recipe. Poppy seeds or khuskhus also helps with increase in mother's milk.
- ** Pls check with your medical practitioner in case of any allergies.
- Also, Eating too much of poppy seeds can make you drowsy.
- Pregnant women should avoid poppy seeds as it can cause heat.
Generally people only think of Sindhi kadhi and papad when they think of Sindhi food. Believe us, Sindhi food is so much more! Be it Dal pakwan, or Seyun patata, Aani basar or koki, you will never get bored of this yummy cuisine.
Ingredients
- Wheat flour
- Ghee or clarified butter
- Water
- Jaggery/gur/ palm sugar/raw sugar
- Mixed nuts (cashews, almonds, walnuts, raisins) chopped finely
- Khuskhus/poppy seeds
- Desiccated coconut
- Cardamoms( seeds only)
- Gond/ edible gum(if available)
How to make Sindhi Khorak? (step wise)
- (optional step) Heat 2 tablespoon ghee in a pan,add pieces of gum/gond and cook until they are golden brown. Keep the pieces of gum/gond aside, keep the ghee for later use in the recipe. Crush the pieces of gum/gond once cool.
2. In a pan, add flour and cook on low or medium flame stirring continuously until light brown. This will take around 10-12 minutes.
3. Add ghee to roasted flour and stir well. Let it cook on a low flame.
4. Keep stirring so that it it is evenly cooked and gets a good brown hue.
5. Add the gond and poppy seeds to the pan. Mix well.
6. Add the desiccated coconut, chopped nuts, along with cardamom powder to the flour .
7. Heat water in a sauce pan. Add jaggery/ sugar to it. Let it boil until you get one taar chashni. When you touch the liquid, it should feel sticky. This step can be done in parallel to making the flour mixture.
8. Add sugar syrup to the khorak mixture. Cook for 1-2 minutes on a medium heat.
9. Let it cook until syrup is no longer visible. Turn off the heat
10. Grease a tray and set the khorak mix by spreading evenly with a spatula. Alternatively, you can line a tray with baking sheet and set it. Mark incisions to cut into slices.
Let it set for 2-3 hours and cut slices.
Read Sindhi Khorak recipe below
Khorak-Sindhi sweet
Equipment
- saucepan
- Frying pan (prefer cast iron or carbon steel)
- baking tray
Ingredients
- ¾ cup or 125 gms flour
- ½ cup or 125 gms ghee or clarified butter
- ½ cup or 125 ml water
- ¾ cup or 175 gms jaggery/gud or you may use ½ cup sugar
- ¼ cup or 60 gm mixed nuts cashews,almonds,walnuts,raisins chopped finely
- 1 tbsp. Khuskhus/poppy seeds
- 2 tablespoon desiccated coconut
- 3-4 cardamoms seeds only
- 1 tbps gond edible gum / Gond katira (optional)
Instructions
- (optional step) Heat 2 tablespoon ghee in a pan,add pieces of gum/gond and cook until they are golden brown. Keep the pieces of gum/gond aside, keep the ghee for later use in the recipe. Crush the pieces of gum/gond once cool.
- In a pan,add flour and cook on low or medium flame stirring continuously until light brown, this will take around 10-12 minutes.
- Add ghee to roasted flour and stir well. Let it cook on a low flame.
- Keep stirring so that it it is evenly cooked and gets a good brown hue.
- Add poppy seeds and crushed gond/gum.Mix well.
- Add the desiccated coconut, chopped nuts, along with cardamom powder to the flour.
- Heat water in a sauce pan. Add jaggery/ sugar to it. Let it boil until you get one taar chashni. When you touch the liquid, it should feel sticky. This step can be done in parallel to making the flour mixture.
- Add jaggery/ sugar syrup to the khorak mixture. Cook for 1-2 minutes on a medium heat.
- Turn off the heat once the jaggery/sugar syrup has been absorbed.
- Grease a tray and set the khorak mix by spreading evenly with a spatula. Alternatively, you can line a tray with baking sheet and set it. Mark incisions to cut into slices.Garnish with thinly chopped nuts or raisins as per your choice.
- Let this set for 2-3 hours and cut into required shapes.
Notes
Jaggery and poppy seeds are added as this sweet is made at onset of winter for Diwali.These ingredients are heat inducing so increase immunity of the body naturally against changing cold weather.Please check with the doctor ,before including in your diet,in case of any allergies or medical conditions.
How to make majoon/Sindhi khorak? (video)
This is the recipe video to make khorak without gond katira.
Equipment
- Frying pan (I prefer cast iron or carbon steel)
- Baking tray/ steel plate
Variations
This is a very simple recipe which you can make with or without gond. You may reduce poppy seeds or avoid it if you want to make it in summer. You may use white sugar in equal quantity as of flour while making the recipe. However, if you want to make it without processed sugar, use jaggery or palm sugar. You will need ¼ cup quantity more , in order to get the required sweetness.
Storage
You can store it at room temperature up to 2 weeks in an air tight container.
What are interesting Sindhi sweets?
Click on the links below to enjoy our delicious Sindhi desserts.
- Sev ki burfi/Singhar ji mithai : Sev is not just a snack, it can be sweet fudge too.
- Bhugal mawa/ milk cake: The original traditional milk cake Sindhi style.
- Almond pistachio cashew praline/ Sindhi varo - Crunchy nut praline at its best. Sindhi sweets are full of protein as I said!
- Puff chana chikki/ chana dal chikki -roasted puffed chana dal/futane dal praline, yes we do not use it just to make coconut chutney.We make sweets out of things you find use as a savory ingredient.
Which are the Sindhi Diwali sweets ?
There are some sweets that are prepared during Diwali, which include
Click here to see more Sindhi recipes. Also, click here to see more recipe videos.
Harshika says
Hi thank you for the recipe, I would like to try this since we are in isolation and lots of time on hand. Just two things - how and when do you use the gondh in this recipe also I am a celiac can I use ragi atta to substitute? Else which is a better substitute and in what proportion.
Thank you
Gaurav says
hi harshika..To be honest we have not tried with raagi or any other gluten free flour. the closest we can think is singada(chestnut) flour. Also gond(3-4 small pieces) has to been cooked in ghee seperately, then crushed and can be added to khorak at the end. With the above ingredients, the amount of powdered gond can be upto 1/2 tbsp.
Gaurav says
hi harshika..To be honest we have not tried with raagi or any other gluten free flour. the closest we can think is singada(chestnut)/kuttu(buckwheat) flour. Also gond(3-4 small pieces) has to been cooked in ghee seperately, then crushed and can be added to khorak at the end. With the above ingredients, the amount of powdered gond can be upto 1/2 tbsp.
We will let you know how it goes with the option of flour
Bhartti says
Nice
bhavana bhatia says
Thank you so much Bhartti.
Warm Regards
Bhavana