Ghughra

Name: Ghughra
Total time: 1200 s
Yield: 10-12 units
Cuisine: Indian
Ingredients: For stuffing:-; 1/2 cup suji or rawa; 2 tablespoon ghee; 1/4 cup powdered sugar; 1/4 teaspoon cardamom powder; 1 tablespoon poppy seeds; 2 tablespoon crushed mix nuts; For outer layer:-; 1 and 1/4 cup maida; 1 tablespoon ghee; Milk as required; Other ingredients:-; Oil for frying

Purvi Modi @PurviModi_1105

Ahmedabad

#GA4
#week9

Purvi Modi @PurviModi_1105

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Ingredients

15-20 minutes

10-12 units

For stuffing:-
1/2 cupsuji or rawa
2 tablespoonghee
1/4 cuppowdered sugar
1/4 teaspooncardamom powder
1 tablespoonpoppy seeds
2 tablespooncrushed mix nuts
For outer layer:-
1and 1/4 cup maida
1 tablespoonghee
Milk as required
Other ingredients:-
Oil for frying

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Steps

15-20 minutes

1

In a pan heat ghee. Add suji and roast till golden and nice aroma release
2

Transfer into a bowl. Let it cool down at room temperature. Then add powdered sugar, cardamom powder, poppy seeds and crushed mix nuts. Mix well. Stuffing is ready.
3

In a mixing bowl take maida. Add ghee and mix it. Knead dough with milk. (Not so hard not so soft). Prepare small equal size balls from it.
4

Roll out small puri. Put spoonful of stuffing into centre. Fold it and make moon shape or ghughra shape. Make design at its edges. (It is called kangri in Gujarati).
5

Deep fry in hot oil on low flame till little golden. Ghughra is ready. You can store it for 7-10 days in airtight container. Enjoy in Diwali with family and friends.