Any list of Chhattisgarh's traditional treats would feel incomplete without khurmi. From village kitchens to city homes, this homely sweet is made and savoured everywhere. Two things set it apart from other Indian sweets: its crunchy, crisp bite, and the fact that once made, it stays good for many days without spoiling.
A Sweet Tied to Tradition and Occasion
Khurmi is more than just a dessert — it is part of Chhattisgarh's culinary identity. It is prepared specially during festivals, wedding celebrations and family gatherings. Its sweetness and crunch appeal to everyone, from young children to the elderly. For anyone who wants to enjoy an authentic Chhattisgarhi flavour at home, it is an excellent choice. Its biggest practical advantage is that a single batch can be stored and enjoyed over a long stretch of time.
What You Will Need
To make khurmi, gather the following: 2 cups of wheat flour, ½ cup of semolina (sooji), 1 cup of jaggery or sugar, 2 to 3 tablespoons of sesame seeds, ¼ cup of ghee for the moyan, and oil or ghee for frying. To boost the flavour further, you can also add grated coconut, cardamom powder and fennel seeds.
Step One: Prepare the Jaggery Solution
The process begins by making a syrup from jaggery or sugar. In a pan, add the jaggery along with a little water and boil it until the jaggery dissolves completely into a smooth solution. Once ready, take it off the heat and set it aside to cool.
The Dry Mix and the Moyan
In a large bowl, combine the wheat flour, semolina, sesame seeds, coconut and cardamom powder. Then pour in the ghee and mix thoroughly — this step is known as adding the moyan. Getting the moyan right is key, as it is what makes the khurmi crisper and tastier.
Knead a Stiff Dough and Shape It
Now slowly pour the cooled jaggery solution into the dry mixture and knead it into a stiff dough. Cover the dough and let it rest for a while. After that, form a large ball, roll it out thick, and cut it into squares, diamonds or any shape you like.
Fry and Store
Heat oil or ghee in a kadhai and fry the cut pieces over low to medium heat until they turn golden and crisp. Once fried, let them cool down fully and then store them in an airtight container. Stored correctly, khurmi stays fresh and safe to eat for 15 to 20 days.
A Taste of Culture in Every Bite
Khurmi remains just as popular today as it was years ago. Easy to prepare at home, this dish carries Chhattisgarh's rich food culture forward to new generations — offering both sweetness and a sense of tradition in every bite.
