Eid is tomorrow Bakhair, and everyone of course is hustling to get sweets and desserts ready for Eid breakfast, and to serve guests throughout the day as they visit for tea. I should be studying…but I can’t help but allow myself to be distracted with the holiday approaching. So I figured taking a little study break to make something can’t hurt
Busragheh are hard to resist, as they are simply fried sweet dough which every culture seems to have some take on. In Afghanistan Busragheh (also known as Khajooreh) are usually made a larger size, but the area where my family is from people make these sweet treats in small bite size portions. The magic in Busragheh is really in the ground cardamom which really adds a nice fresh taste to an otherwise very short and simple list of ingredients. Cardamom is King in most Afghan sweets, especially ones that are not really dessert but more of a tea-time snack, so they are not as sugary but are made to complement sweet tea.
This recipe is actually not my moms, but comes from a dear family friend who is an amazing cook. She brought a lot of more old school traditional recipes with her from Afghanistan and shared them with us. I remember back in the days when I was young enough and had a metabolism that I could munch on these small Busragheh and not feel guilty. Now as those days are over, I am more conscious of the calories, but can’t help but help myself to a few of these on occasions like Eid with a cup of sweet black tea or even better Sheer Chai.
4 cups All Purpose Flour
1 cup Oil
1 cup Warm Water
2 teaspoon Cardamom
1 cup Sugar
Vegetable Oil for frying in a shallow sauce pan
1. Heat vegetable oil on medium in a shallow sauce pan.
2. Knead your flour, oil, warm water and sugar together. Sprinkle and Knead in 1 teaspoon of ground cardamom (which you sieve in so there are no big chunks of Cardamom shell and only sprinkles)
3. Roll the dough into tiny balls, about the size of gumballs.
4. Take a large netted sieve. Take on of the small balls of dough and press it flat gently against the sieve (this will press a design into the dough), then left one end and roll it downwards. This should make an elongated and folded shape. The best way to describe this is as if you are rolling a small tiny burrito, so when rolling downwards one end should roll to the middle of the flattened circle of dough, and then you roll once more to close the shape off.
5. Gently drop sweet dough into the oil and deep fry until golden on medium heat.
6. Once all of the Busragheh are fried, sprinkle another teaspoon of ground cardamom and toss.
7. Serve once Busragheh are cooled off, these can also be kept in a tightly sealed zip lock bag for three months in fridge or freezer.