About sindhi khorak
Khoraak is a traditional Sindhi sweet dish, typically prepared during winters. Since it is made with an assortment of dry fruits, it is highly nutritious and particularly beneficial for breastfeeding mothers. I have prepared this Khoraak using a very simple method, with ingredients that are readily available at home.
Having Khoraak with a glass of warm milk in the morning can be extremely effective for the body. The energy derived from Khoraak is comparable to the energy provided by breakfast, ensuring you don’t feel hungry too soon. It also helps fulfill the body’s nutritional requirements.
Khoraak is made using ghee and edible gum (gond). When discussing Sindhi recipes, most people first think of Sindhi Kadhi and papad. However, Sindhi cuisine offers a variety of delicious and mouthwatering dishes that everyone loves to eat, such as:
- Meethi Tayari
- Sai Bhaji
- Bee ki Sabzi
- Sindhi Koki
- Bhugal Mawa
- Singer ji Mithai, and many more.
Khoraak is not just a dessert; it’s a wholesome, nourishing delight perfect for winter mornings.
Subtitle
About sindhi khorak
Ingredients
How to prepare sindhi sweet khorak
Tips and FAQ
Ingredients
Flour (Wheat) – 250 grams
Milk – As needed
Sugar – 250 grams
Edible Gum (Gond) – 100 grams
Dry Fruits (Coconut, Cashews, Raisins, Almonds, Melon Seeds) – 300 grams
Melon Seeds – 25 grams
Poppy Seeds (Khuskhus) – 25 grams
Ghee – 250 grams
How to prepare sindhi sweet khorak
Chop all the dry fruits (coconut, cashews, raisins, almonds, etc.) into small pieces. In a non-stick pan, roast the melon seeds and poppy seeds on medium heat for 1 minute. Remove and set aside. Heat ghee in a non-stick kadhai, add the flour, and roast on high to medium flame. Keep stirring and roast until the flour turns reddish-brown. Dissolve sugar in warm milk and mix well. In another non-stick pan, heat ghee and add the edible gum (gond). Fry until it puffs up. Add the chopped dry fruits to the roasted flour. Pour in the sweetened milk and mix everything well. Add the roasted poppy seeds and mix again. Add the fried edible gum and cardamom powder to the mixture. Mix thoroughly and turn off the flame. Transfer the hot mixture to a greased tray or plate. Spread it evenly using a spatula. Garnish with additional dry fruits and allow it to cool completely. Once cooled, cut the khoraak into desired shapes using a knife. Your Dry Fruit Khoraak is ready to enjoy, perfect for winter indulgence.
Tips
Continuously stir the flour while roasting to prevent it from sticking to the pan, as burnt flour can ruin the taste of Khoraak.
When preparing Khoraak in larger quantities, you can adjust the proportions of the ingredients as needed.
Use just enough milk to dissolve the sugar. Avoid adding excess milk, as it may affect the consistency of the Khoraak.
Out of the 25 grams of melon seeds, use some while preparing the Khoraak and the rest for garnishing.
For long-term storage, dissolve sugar in water instead of milk.
For short-term storage, you can dissolve sugar in milk for enhanced flavor.
FAQ
Can Khoraak Be Made During the Summer Season?
Since Khoraak is made with a variety of dry fruits, it naturally generates heat in the body, helping us endure the winter season. This is why Khoraak is considered a winter dish and is typically consumed during colder months.
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