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 🙂 🙂 … 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 or Holi.
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.
Checkout link for Detailed Video 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
- 1/4 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)
- 1.5 cup Maida / All purpose flour
- 2 tbsp 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.
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.
Hope this easy and quick recipe will be loved by all as much as my family members do.
Happy Cooking 🙂 🙂
Wow.. great sweet recipe for diwali. Lovely
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Thank you so much
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Coocking food is agod gift
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Thank you for your words. Yes its a gift of God and personal passion too.
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I did’nt wait the stuffing to cool down and added sugar immediately will it create any problem ??
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Shivani sometimes what happens is if stuffing is hot sugar may release moisture. That’s a reason it’s important to cool down the stuffing. Let’s hope for best
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I’m in Ontario, Canada and wondering if rava can be substituted by semolina. Should it be finely ground or more coarse?
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Hey Rava and Semolina are same. You can use a slightly coarse one..
Thank you so much
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Thank you for the fast response. Your pastries look delicious. They remind me another type of pastries found in Latin America or Spain called empanadas.
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Thank you so much dear
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We have these every diwali and really enjoy them I love the fact that you have got such neat edging.
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Thank you so much dear … yup Diwali is incomplete without this Ghughra
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Love love Ghughra, Looks so delicious!!! My mum used to add mawa in filling.
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Thank you so much dear … yup In mawa can be added too. But shelf life wont be much so generally I avoid. Both variations tastes awesome
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My most favorite Diwali snack, Ghughra is one dish that everyone make for diwali.
The photography are so self explanatory in your post.
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Thank you so much dear Afroz
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Love the filling and I like the way you shaped them like handmade pies.
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Thank you so much dear
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Nice share for Diwali. This is one of the favourite sweets at home.
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Thanks dear Jayashree
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These look just out of a famous sweet shop! Excellent!
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Thank you so much dear Nandita
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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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Much needed post for Diwali. Loving the crispy sweet gangura😍
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So true dear, some dishes are must in Diwali
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Thank you so much Mayuri , yup adding rava to dough makes it more crunchy.
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What a stunning dessert! Beautifully shaped, filled and fried! This is what Diwali all about – remembering childhood favs and enjoying minus any guilt. Wishing you and family a very happy Diwali Ruchi!
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Happy Diwali my dear. Thank you so much for your words
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