Ghughra also known as many other names such as Gujia or Karanji is a fried pastry filled with an aromatic nuts mixture or variety of stuffings. In India, Gujia is traditionally made for the holidays like Diwali and Holi but in my kitchen, they are prepared often since my husband and kids like them a lot.
- 50 gm or 1/4 cup Poppy seeds
- 1 cup dessicated coconut
- 100 gm Rawa/Cream of wheat
- 250 gm Maida/Allpurpose Flour
- 2 tbsp ghee/clarified butter
- 250 gm Powdered sugar
- A generous pinch of Nutmeg
- 1/2 tsp caradamom powder
- Oil for deep frying
- Roast poppy seeds and coconut. Keep aside.
- 2. Roast rawa till light brown. Keep aside.
- 3. Mix both the mixtures. Add sugar. Mix well. Add cardamom and nutmeg.
- 4. Mix ghee and maida. Add water gingerly to make a stiff dough.
- 5. Roll out puris. Stuff the sweet mixture. Close the puri half-moon shape.
- 6. Keep twisting around the edges or use sawtooth cutter especially designed for making the edges.
- 7. Heat oil for deep frying. Fry on low flame.
For Dryfruit Ghughra : you can add dryfruits like raisins,coarsely powered almonds, coarsely powdered pistachios,powdered cashew nuts to rawa mixture.