Desserts
Khabzey
Ingredients
- - 300 g All-purpose flour (2 1/2 cups)
- - 50 g Butter, softened (3 1/2 tbsp)
- - 60 g Sugar (1/4 cup)
- - 1 whole Egg
- - 60 ml Water (1/4 cup, as needed)
- - 500 ml Vegetable oil (2 cups, for deep-frying)
Method
- Combine the flour, butter, sugar and egg in a bowl, mixing until crumbly.
- Gradually add water and knead into a firm, smooth dough. Rest for 15 minutes.
- Roll the dough out thinly and cut into strips or twisted shapes.
- Heat the oil in a deep pot to 170°C (340°F).
- Fry the pastries in small batches for 2–3 minutes until golden brown, turning once.
- Remove with a slotted spoon and drain on a wire rack.
- Cool completely before serving or storing.
Introduction: Khabzey are deep-fried sweet pastries made in large batches for Losar (Lunar New Year) and other major festivals, shared between Bhutan and neighbouring Tibetan communities.
Cultural Background: Khabzey are deep-fried sweet pastries made in large batches for Losar (Lunar New Year) and other major festivals, shared between Bhutan and neighbouring Tibetan communities. Shaped into twists, ears or ribbons, they are stacked decoratively on festival tables and symbolise prosperity and good fortune for the year ahead.
Tips: Keep the oil temperature steady; too hot and the outside burns before the inside cooks. Roll the dough evenly so all pieces fry at the same rate.
Variations: Dust cooled pastries lightly with extra sugar for a sweeter finish. Shape into simple twists for an easier beginner version.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Best enjoyed at room temperature; not typically reheated.
FAQs:
Q: Can Khabzey be baked instead of fried?
A: Traditional Khabzey is deep-fried; baking will give a drier, less authentic texture.
Q: How long do they keep?
A: Stored in an airtight container, they stay fresh for about a week.