AI-generated image
Dhani khajur
Popped jowar and dates
ધાણી ખજૂર: crunchy popped jowar, roasted chana and soft dates, the simple mix eaten around the Holika fire on Holi night
On Holika Dahan night, Gujarati families circle the bonfire with coconut, water and a plate of dhani, dalia and khajur, toss a handful into the flames, and then share the rest. The popped jowar is light and crunchy, the roasted chana nutty and mealy, and the dates bring a chewy, caramel sweetness, so together they make a surprisingly satisfying snack. The idea passed down by elders is practical: as the season turns from winter to summer, dates give warmth and energy, and the dry grains settle the stomach. It is also the first thing handed to children when they come home with coloured faces the next morning. Buy fresh dhani in the weeks before Holi, when Gujarati grocers and street sellers have it by the sackful. Chef's tip: shake the dhani in a sieve before mixing; it loosens the papery husks and the hard unpopped kernels that can crack a tooth.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ½ oz popped jowar (dhani)
- 3 ½ oz soft dates (khajur)pitted and torn
- 1 oz dry coconut (kopra) (optional)thinly sliced
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Tip 3 ½ oz popped jowar (dhani) into a large sieve and shake it over the sink to loosen the husks, then pick out any hard unpopped kernels.
Step 2: Warm the dhani in a dry kadhai over a low heat for 3–4 minutes, tossing, until crisp again. Common mistake: using it straight from an old bag; stale dhani is chewy and dull. Let it cool.
4 minStep 3: Toss 2 ⅝ oz roasted chana with skin (dalia) in the warm pan for 1 minute, then add it to the dhani.
1 minStep 4: Tear 3 ½ oz soft dates (khajur) into small pieces and mix them through with your fingers so the dates don't clump, then add 1 oz dry coconut (kopra) if using.
Step 5: Offer a handful at the Holika fire if you are celebrating, then serve the rest in bowls. It keeps for 3–4 days in an airtight tin.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 9 g
- Carbs
- 47 g
- Fat
- 3 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhani khajur take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.