Today, I have brought a very sweet and delicious recipe straight from my kitchen. This delicious sweet is called Ghughra and is a traditional sweet for regions like Gujarat, Maharastra and Rajasthan. Festivals like Holi and Diwali seems incomplete if this beautiful and tempting Ghughra is not made. Ghughra is also called as Gujiya and Karanji. The outer layer looks like a half-moon and is crispy. Inside it is stuffed with semolina, coconut powder and nuts. Cardamom and Nutmeg are added to enhance the flavor.
Most of the people love sweet recipes and they do search for new and tasty sweets. Ghughra definitely satisfies those people so everyone must try this sweet in the festival and enjoy the lights with this delicious Ghughra.
You don’t think that it is difficult to do or any other. It is so easy to prepare within less time. You only state that after you know the process. So let’s begin the recipe.
Ingredients of Ghughra:
- 350 gm of All purpose flour (Maida flour)
- 350 gm Powdered Sugar
- 250 gm Semolina (Suji)
- 250 gm Grated Coconut Powder
- ½ tsp Cardamom Powder
- 4 tbs Butter or ghee
- 1 pinch of Nutmeg powder
- 3 tsp finely chopped almonds and pistachio
- Oil for deep fry
Method of making Ghughra:
- Take a bowl and add all purpose flour in it. Pour 2 tablespoons of clarified butter. Mix the content and prepare dough by adding water in it till the dough becomes stiff. Allow the dough to rest for at least 30 minutes.
- Heat the vessel with a tablespoons of clarified butter and add semolina. Roast it till it gets golden brown in color. Once it changes color remove the vessel from heat and shift the roasted semolina in another bowl to get cool.
- Similarly roast coconut powder and add with semolina with some finely chopped dry fruits into it. Let it cool for some time.
- After that add powdered sugar, cinnamon powder and nutmeg powder into it and mix well. Our stuffing is ready.
- Now divide the dough into small and equal pieces. Make that piece round thin disc just like Puri.
- Place the stuffing mixture in between the disc. Add little water on one half side of the puri and seal the other half side with it. Now give ghughra shape by twisting the edges with the help of first finger. Make sure that edges must be seal by that stuffing does not come out while frying that.
- Now deep fry this half-moon shaped Ghughra till it gets a golden color on medium flame. If you fry it on high flame you don’t get perfect crispy Ghughra.
- Once you observe the golden color take out from the pan and keep those on a kitchen paper by that if any excess oil is there kitchen paper will absorb that.
- Allow the stuff for cool, once it cools completely store in an airtight container. It will stay for 1-2 weeks. You can store it in the refrigerator also.
Do try this sweet and delicious Ghughra and share it with family, friends and loved ones. Serve it to the guest coming on the festival with some spicy snack, they definitely will love it.
Note:
1. One can add or reduce sugar quantity as per liking. For normal sweet liker’s this is the perfect measurement just follow.
2. If you are not perfect with Ghughra edges then use fork spoon for twisting to see better results.
