Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
DESSERT
Sweet Honey Sesame Khapsey
Discover the delightful taste of Khapsey, traditional Tibetan fried pastries, elevated with a luscious honey and toasted sesame seed glaze. This recipe transforms a classic into an irresistible sweet treat, ideal for celebrations or a unique dessert.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
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. Cover and let rest for 10 minutes.
03
Divide the dough into 2 equal portions. Roll out each portion to about 1/8-inch thickness. Cut the dough into diamond shapes, approximately 2 inches long.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Fry the khapsey in batches for 2-3 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
05
In a small saucepan, gently heat the honey over low heat until it is warm and pourable. Stir in the sesame seeds.
06
Arrange the fried khapsey on a serving platter and drizzle generously with the warm honey-sesame glaze. Serve immediately.
About This Recipe
Discover the delightful taste of Khapsey, traditional Tibetan fried pastries, elevated with a luscious honey and toasted sesame seed glaze. This recipe transforms a classic into an irresistible sweet treat, ideal for celebrations or a unique dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add 1/4 teaspoon of ground cardamom to the dough mixture. Ensure the oil temperature is consistent for even frying; if it's too low, the khapsey will be greasy, and if too high, they will burn quickly.
Easy Substitutions
You can substitute milk with water or a non-dairy milk alternative. For the glaze, maple syrup can be used instead of honey, and poppy seeds or chopped nuts can replace sesame seeds.
Storage & Reheating
Khapsey are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a dry pan over low heat to crisp them up, or in a microwave for a few seconds.
Serving Suggestions
Serve these Tibetan Khapsey with a cup of traditional Tibetan butter tea or a simple black tea. They also pair wonderfully with fresh fruit like sliced apples or pears, or a dollop of plain yogurt for a contrasting tang.
Common Mistakes
1. Over-kneading the dough: This can make the khapsey tough. Knead just until smooth and elastic. 2. Oil temperature too low: Results in greasy khapsey. Use a thermometer to maintain 350°F/175°C. 3. Overcrowding the pot: Lowers oil temperature and leads to uneven cooking. Fry in small batches. 4. Not draining properly: Excess oil makes them heavy. Drain on paper towels immediately after frying. 5. Applying cold glaze: Cold honey won't adhere well. Warm it gently before drizzling.
Frequently Asked Questions
What if I don't have a deep-fry thermometer?
You can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the top within a few seconds, the oil is ready.
Can I bake khapsey instead of frying?
While traditional khapsey are fried, you could try baking them at 375°F/190°C for 10-15 minutes until golden, though the texture will be different.
MORE TO KNOW
The key to perfectly puffed khapsey is the right dough consistency and oil temperature. The dough should be firm but pliable, not sticky. When frying, avoid overcrowding the pot, as this will lower the oil temperature and result in soggy pastries. Fry in small batches to maintain consistent heat and achieve that beautiful golden-brown color and airy texture.
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