Gujiya (Ghughara) without mava

Name: Gujiya (Ghughara) without mava
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For stuffing:; 1 cup fine semolina (chiroti rava); 1/4 cup mix dry fruit powder; 3/4 cup castor sugar; 1/2 cup ghee; 1 tsp cardamom and nutmeg powder; 1/2 tbsp buchanania seeds; 1 tbsp raisins; 1 &1/2 cup all purpose flour seived 3-4 times; Pinch salt; 2 tbsp ghee; as required Water as required; other ingredients:; as required Oil for frying

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#deepawali
#ebook
#post2

Ghughara is a traditional recipe made in almost all Gujarati families during Diwali. This recipe has got the name ghughara since when the final dish is ready the stuffing inside it moves and makes some sound. This gujiyas are generally made from mava but have not used mava here so these ghugharas have more shelf life!

#deepawali
#ebook
#post2

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#deepawali
#ebook
#post2

Saved

Ingredients

45 minutes

5 servings

Forstuffing:
1 cupfine semolina (chiroti rava)
1/4 cupmix dry fruit powder
3/4 cupcastor sugar
1/2 cupghee
1 tspcardamom and nutmeg powder
1/2 tbspbuchanania seeds
1 tbspraisins
For the outer layer:
1 &1/2 cup all purpose flour seived 3-4 times
Pinchsalt
2 tbspghee
as requiredWater as required
other ingredients:
as requiredOil for frying

Saved

Steps

45 minutes

1

For stuffing: Heat ghee in a vessel and roast the semolina in it properly. After it becomes pinkish and produces nice aroma switch off the gas. Keep this aside for a while to let the semolina cool down a bit.
2

Now add all the remaining ingredients to semolina and mix everything properly. (For the mix dry powder have churned cashews, almonds and pistachios in almost the same quantity.)
3

For the outer layer take the All-purpose flour, salt and ghee in a vessel. Add water as required to knead the dough soft. Cover with muslin cloth and keep it aside for 10-15 mins.
4

Now roll out small puris from the soft dough and fill the stuffing inside as shown, leaving the circumference empty.
5

Press the outer curve properly and make "kangaris" or a beautiful pattern on the joined part.
6

Heat oil and deep fry the ghugharas on medium heat till they become golden brown. Ghugharas are ready to serve!