Wednesday, April 13, 2016

K - Khorak / Dry Fruit Fudge

BM # 63
Day: 11
Theme: Regional Cuisine 
Cuisine : Sindhi

We are on the 11th day in the A-Z regional series and for today it's the alphabet 'K'. This alphabet had so many options and I was literally confused .We have Kheerni, Khajan ji Mithai , Kheer Khoraku , but I choose to make Khorak.

Khorak is a Sindhi Mithai which is very rich in dry fruits and is normally made in winters.This Mithai is the speciality of Bhai Bhand community of Sindhis. The Mithai is given to daughters at the time of wedding or when the daughters visit the parents during winter season. If the daughters are unable to visit parents, then it is sent to them by parcel. So it is a ritual to send the Khorak to daughters during this season.

Since edible gum and lot of dry fruits are added to this Mithai , it is also sent to daughters at the time of delivery. But the most interesting is that each piece of Mithai used to be adorned with a gold coin , with time the gold coin were substituted with silver and now with our regular coin currency of Rs 5 or 10. Fortunately the 5 RS coin is in gold color , so gives a gold look.

Coarse wheat flour is used for making the Khorak, however if you are unable to get it, you can still go ahead using regular wheat flour.the nuts are normally chopped into silvers, which really takes long, to make work easy one can use slightly crushed ones. My friend, Meenu is an expert at this sweet and refuses to compromise , she always chops them as the taste differs. So I leave it to you guys, if you run short of time then only crush, else prefer chopped ones.

The edible gum can either be pounded , else give a good blend in the spice jar, even if it gets powdered, no worries.

I am also linking this post to the A-Z Challenge.

So now shall we get to the recipe ?


500 gms coarse whole wheat flour
400 gms ghee
400 gms sugar
50 gms poppy seeds
200 gms edible gum
1tsp cardamon powder
100 gms cashew nuts
50 gms black raisins
100 gms almonds
100 gm unsalted pistachios
1 cup water

Chop the almonds, cashews and pistachios.

Heat ghee.
Add flour, roast till pink.
Add ground edible gum, poppy seeds and raisins.
Add the chopped dry fruits and cardamon powder.
Roast everything till well combined.
Add sugar and mix well.
Add water slowly, stir continuously till the prepared mixture starts to leave sides.
Cover and place on very slow fire for 3-4 minutes.
Remove in a tray , let set for 10 -15 minutes.
Cut into big squares and garnish with chopped dry fruits.

The wheat flour should be mildly coarse.
The nuts should preferably be sliced .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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  1. This is such a unique recipe Vaishali. It is amazing how versatile wheat flour is. Lovely pick!

  2. This is a power house of nutrients with all those dry fruits and nuts. Makes sense why it is sent to pregnant daughters.

  3. I was wondering about the coin at first and now that I have read the post, it makes sense :-). You have presented this in a beautiful way Vaishali, I always love how you plate your food!

  4. I was wondering about the significance of that coin on the burfi. They look so tempting.

  5. I was eagerly waiting for you to post the sweets that you got for us..this was one the best that I tasted..and the ingredients sound rich and tasty!

  6. Healthy and nutritious Burfi, good to see the rituals attached to the Burfi:)

  7. I have tasted this and got that coin also, I was waiting for this recipe.What a wonderful sweet Vaishali..

  8. The dry fruits fudge looks very rich,healthy and decadent .Love the presentation with coins.

  9. Nice to know the tradition and the ritual.. love it. Amazing recipe too.

  10. very new for me and love the idea of using coins to decorate...n even otherwise with the nuts and all it looks beautiful

  11. Omg, just cant resist to these beauties, wish i get some anytime from u, so tempting fudge.

  12. Such a rich and nutritious dry fruit fudge Vaishali. Looks absolutely delicious.

  13. Nice the know about your tradition and rituals,so interesting.Fudge with dry fruit look amazing.

  14. That is one amazing sinful treat. Looking at the list of ingredients, I am just drooling here. Nice to know about the tradition too..

  15. Looks sinful and very festive too.

  16. Such a festive fudge this is. Love how the sweets carry on the tradition. Wonderful presentation!

  17. can I be ur 3rd daughter :))) I dont mind getting these goodies for winter... but yes, having another delivery is out of the question !! Lol !!!!

    good clicks and tempting fudge there...

  18. how beautiful you styled it in that first photo - with my nut intolerance though I would be scared to eat these :(

  19. Your post is very helpful, thank you. The practice of drying fruit dates back thousands of years and the first documented cases date back to around 1700BC. Seeing as though it has continued to enjoy success over the years, there much be some reason behind this form of food preservation. See more

  20. nice pick for 'K'. the first photo is very inviting...

  21. What a lovely presentation Vaishali. Drooling here