DRY FRUIT GHUGHRA

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Sweet Ghughra / Gujiya / Karanji is a traditional sweet which is famous for Festivals like Diwali or Holi.. Sweet stuffing made from Coconut and nuts , with crunchy outer layer will be a great treat to your taste buds. It is a half moon-shaped delicious  dish. Enjoy Festival of lights with this delicious Sweet.

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My sister loves this dessert, actually she loves everything which is Sweet 🙂 🙂 …  Gujiya is one of her favorite dish. And I am not much fond of sweets. I am very selective and very few items are on my list. I make this Gujiya specially for  Diwali.

There can be many variations for stuffing as only MAWA-evaporated milk – stuffing or Only Rava or only Dry fruits, but my family loves this Roasted Rava and coconut with lots of Dry fruits version.

Generally Ghughra is Half moon shaped, one can give any shape. I made this border by fingures to seal the edges of it, one can use the molds also,  which are easily available in market. For frying one can use Ghee or Oil . Both tastes Superb.

We can store this Ghughra for weeks in a air tight container. One can store the stuffing also in an air tight container,  in freezer , for 6 to 8 months.

Friends , Kindly checkout the small video of Gujiya recipe. Please do like , share and subscribe my channel..

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So now lets check out the process..

INGREDIENTS:

1 cup =200ml

  • 1 cup Rava / Semolina
  • 1 cup Desiccated Coconut
  • 1  and 1/4 cup  Sugar
  • 2 tsp Ghee (To roast Rava)
  • Few saffron strands
  • 1 tsp Cardamom
  • 1 whole Nutmeg , roughly crushed
  • 1/2 cup roughly crushed Dry fruits (Almonds and Pistachio)
  • 300 gm Maida / All purpose flour
  • 4 tsp Ghee / Clarified Butter (to add in flour)
  • Pinch of salt
  • Chilled Milk, as needed to knead the dough
  • 2 tsp Rava (To add with flour)
  • Oil / Ghee for frying

METHOD:

Take Maida in a bowl . Add Ghee, Rava, pinch of salt . Add Milk little by little. Make a stiff dough out of it. Grease your palm and knead nicely.  Allow it to rest for at least 30 minutes.

 

To grind cardamom and nutmeg nicely , here I grind with sugar and then added . If you have cinnamon and nutmeg powder ready , just skip this step.

 

Heat the vessel with 2 tsp of ghee and add semolina . Saute it till it turns golden or light brown in color and you start getting smell out of that mixture of semolina and Ghee. Once the semolina is cooked remove it from the heat. Add Coconut  and dry fruits.

Allow it to cool. Then add powdered sugar. saffron strands and mix well. Sugar quantity one can reduce or add as per liking, For normal sweet seeker , this is perfect measurement.

 

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Cut the dough in same size of small piece. Make round thin disc/ puri  from that.  Place the stuffing mixture in between. Seal the edges and give it a Half moon shape. Seal the edges carefully and give them shape so that the stuffing does not come out while frying the Gujiyas.

Fry this Ghughra in Ghee / Oil  till Golden brown on slow to medium flame. Never fry on high flame. Otherwise you wont get that perfect crispy outer layer .. Take out from wok and keep on a kitchen paper to absorb extra oil if any. Once cool completely , Store in air tight container. You can store for weeks.

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Hope this easy and quick recipe will be loved by all as much as my family members do.

Happy Cooking 🙂 🙂

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29 thoughts on “DRY FRUIT GHUGHRA

  1. Pingback: Exquisite Karanji Canapes – Indian and Indian Fusion Cooking in America

  2. I always make ghugras for Diwali as I love them. I don’t like the mama ones too much but follow my mother in law’s recipe where she adds loads of nuts to the sooji and a few chopped raisins and coconut. Does adding rava to the dough make it more crunchy?

    Like

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