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

My sister loves this dessert, actually she loves everything which is sweet 🙂 🙂 i am not much fond of sweets. i am very selective and very few items are on my list. I made specially for  Diwali.

There can be many variations for stuffing as only MAWA stuffing or Only Rawa 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 ghughra, one can use the moulds also which are easily available in market. For ghughra frying one can use Ghee or Oil . Both tastes Superb.

We can store this Ghughra for weeks in a air tight container.


So now lets check out the process..


  • 1 cup Rava
  • 1 cup dessicated Coconut
  • 1  and 1/4 cup Sugar Powder
  • 2 tsp Ghee (To roast Rava)
  • Few saffron strands
  • 1 tsp Cardamom – Nut mug Powder
  • 1/2 cup roughly crushed Dry fruits (Almonds and Pistachio)
  • 2 cup Maida – all purpose flour
  • 4 tsp Ghee (to add in flour)
  • Pinch of salt
  • 2/3 cup Chilled Milk
  • 2 tsp Rava (To add with flour)
  • Oil / Ghee for frying


Take Maida in a bowl . Add Ghee, Rava, pinch of salt , cold milk .Add Milk little by little. Make a stiff dough out of it. Grease your palm and knead nicely. Allow it to rest for an hour.

Heat the vessel with 2 tbs of ghee and add rawa and saute the rawa till it turns golden or light brown in color and you start getting smell of rawa and ghee. Once the rawa is cooked remove it from the heat. Add Coconut , cardamom-nut mug powder, saffron and dry fruits. Allow it to cool. Now add Sugar Powder and mix well. Sugar powder quantity one can reduce or add as per liking, For normal sweet seeker , this is perfect measurement.

Cut the dough in same size of small piece. Make round thin 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 Ghughras.

Fry this Ghughra in Ghee / OIl till Golden brown on slow to medium flame.

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Store in air tight container and Enjoy.

Happy Cooking 🙂 🙂


27 thoughts on “DRY FRUIT GHUGHRA

Add yours

  1. 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?


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