Ghughra

Name: Ghughra
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: For dough:; 1 cup Maida; 2 tablespoons ghee; as per requirement Water; For stuffing:; 1/8 Cup ghee; 1/4 cup mix dryfruits; 1/4 cup rava; 1/8 Cup khoya; 2 tablespoons decicated coconut; 1/2 teaspoon khas khas; 1/2 cup powder sugar; as required Oil or ghee for frying

Nidhi Sanghvi @cook_33511

Vadodara, Gujarat

Ghughra also known as karanji and Gijia, is a sweet made with Maida flour and stuffed with khoya and other ingredients. This Indian sweet recipe is made during Indian festivals like Holi and Diwali.

#GA4
#Week9
#Mithai

Ghughra also known as karanji and Gijia, is a sweet made with Maida flour and stuffed with khoya and other ingredients. This Indian sweet recipe is made during Indian festivals like Holi and Diwali.

#GA4
#Week9
#Mithai

Nidhi Sanghvi @cook_33511

Vadodara, Gujarat

Ghughra also known as karanji and Gijia, is a sweet made with Maida flour and stuffed with khoya and other ingredients. This Indian sweet recipe is made during Indian festivals like Holi and Diwali.

#GA4
#Week9
#Mithai

Ghughra also known as karanji and Gijia, is a sweet made with Maida flour and stuffed with khoya and other ingredients. This Indian sweet recipe is made during Indian festivals like Holi and Diwali.

Saved

Ingredients

40 minutes

4 people

For dough:
1 cupMaida
2 tablespoonsghee
as per requirementWater
For stuffing:
1/8 Cupghee
1/4 cupmix dryfruits
1/4 cuprava
1/8 Cupkhoya
2 tablespoonsdecicated coconut
1/2 teaspoonkhas khas
1/2 cuppowder sugar
as requiredOil or ghee for frying

Saved

Steps

40 minutes

1

For stuffing: Heat 1 teaspoon ghee in a pan, add mix dry fruits in ghee, and roast it remove it in another bowl. Now add 1 teaspoon ghee in a pan and add Rava,mava, and coconut and roast it and remove in mixing bowl and crush the roasted dry fruits and mix it in mixing bowl and add powder sugar and cardamom powder and mix well and cool down completely.
2

Take maida in a bowl. Add ghee and mix it very well. Add water and knead a soft dough.Cover it with wet muslin cloth and let it rest for about 15 to 20 minutes.
Divide the dough into equal parts and cover it with wet cloth.
3

Take one ball and roll it about the size of a puri. Place stuffing in the middle of the rolled puri.Close the puri half-moon shape. Keep twisting the ghughra around the edges.
4

Heat oil or ghee in a pan. Fry Ghughras over a low flame until light golden brown in color.