Can I bake Khapse instead of frying?
While traditional Khapse are fried, you could try baking them at 375°F (190°C) for 10-15 minutes until golden, though the texture will be different.
DESSERT
Crispy Tibetan Khapse with Honey Drizzle
Experience the delightful crunch of traditional Tibetan Khapse, golden-fried cookies that are subtly sweet. A delicate honey drizzle elevates these treats, making them a perfect accompaniment to tea or a light dessert.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
02
Add the milk and melted butter to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic.
03
Divide the dough into two equal portions. Roll out each portion to about 1/8-inch thickness. Cut the dough into diamond shapes or strips, approximately 2 inches by 3 inches.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
05
Carefully fry the Khapse in batches for 2-3 minutes per side, or until golden brown and puffed. Do not overcrowd the pot.
06
Remove the fried Khapse with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
07
Once slightly cooled, arrange the Khapse on a serving platter and generously drizzle with honey before serving.
About This Recipe
Experience the delightful crunch of traditional Tibetan Khapse, golden-fried cookies that are subtly sweet. A delicate honey drizzle elevates these treats, making them a perfect accompaniment to tea or a light dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add 1/4 teaspoon of ground cardamom to the dry ingredients. Ensure the oil temperature is consistent for even frying.
Easy Substitutions
You can substitute almond milk for regular milk. Agave nectar or maple syrup can be used instead of honey for drizzling.
Storage & Reheating
Store Khapse in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh.
Serving Suggestions
Serve these Khapse with a cup of traditional Tibetan butter tea, alongside fresh fruit like sliced apples or pears, or as a sweet treat after a hearty meal. They also pair wonderfully with a scoop of vanilla ice cream.
Common Mistakes
Over-kneading the dough can make the Khapse tough; knead just until smooth and elastic. Overcrowding the frying pot will lower the oil temperature and result in greasy cookies. Not draining the cookies properly will leave them oily. Frying at too low a temperature makes them greasy, while too high a temperature burns them.
Frequently Asked Questions
What is the best way to cut the diamond shapes?
Roll out the dough into a rectangle, then use a knife or pastry wheel to cut diagonal lines in one direction, then diagonal lines in the opposite direction to form diamonds.
Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature slightly before rolling.
MORE TO KNOW
Achieving the perfect texture for Khapse relies heavily on the oil temperature. If the oil is too cool, the cookies will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside and remain raw inside. Using a kitchen thermometer is highly recommended to maintain a steady 350°F (175°C). You can also test a small piece of dough; it should sizzle immediately and float to the surface within a few seconds.
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