A sweet from the state of Gujarat prepared using semolina, coconut, dry fruits, etc. It is deep-fried to cook. It has a soft and flaky outside and delish stuffing. Ghughra is very close to the very popular sweet gujiya. The difference is that gujiya has a stuffing of mawa, powdered sugar, coconut, and dry fruits whereas ghughra calls for semolina along with sugar and coconut and dry fruits. However, variations of ghughra are prepared, using mawa, etc. Ghughra sweet is prepared in Gujarat on special occasions. It can be served to the guests and gifted to friends and family. Here you can find the ghughra recipe with step by step pictures for a better understanding.
Dough: A perfect dough for gujiya is so important. Here is the recipe for perfect dough for gujiya.
Semolina, sugar, dry fruits, mawa and coconut: A filling is prepared using these ingredients along with powdered sugar. Ghughra recipe can be customized and flavored in many ways. Cardamom can be used. Dry fruits such as chironji, cashew, etc can be added. You can totally skip the mawa if you want, especially if you want to keep the gujiyas longer. I have used it as it gives a binding to the stuffing.
Oil: I have used oil for frying gujiya. You can use ghee. Traditionally ghee is used to make gujiya. You can even add 2 tbsp of ghee in the oil used for frying the gujiya.
Perfect ghughra or gujiya has a flaky outer with a delish stuffing. It should not be too dry from the outside. To make perfect ghughra the following points should be kept in mind. Tips for perfect ghughra:
Make it for holi and serve it with some thandai to your guests.
1.This recipe makes 10-12 gujiya.
2.In a pan heat ½ tbsp of ghee.
3.Add ¼ cup of semolina (sooji).
4.Roast on low flame till it turns golden brown. Take out in a mixing bowl.
5.Heat ½ tbsp of ghee. Add in a handful of raisins (kishmish). Roast on low flame till the raisins puff up.
6.Next add ¼ cup of grated coconut.
7.Roast on low flame till it become golden. Take in out in the mixing bowl.
8.Next add in 1 tbsp each of slivered almonds and pista.
9.Roast for a minute or so. Add to the mixing bowl.
10.Let the ingredients cool down.
11.Next add in 2 tbsp of mawa.
12.And mix well.
13.Next add in ¾ cup of powdered sugar and mix properly.
14.Take a portion of the dough.
Tips:Link to dough for gujiya in the ingredients section.
15.Roll it thin.
16.Put it on a gujiya mould. Fill it with 1-2 tbsp of stuffing. Do not over fill.
17.Spread little flour and water solution of the edges.
18.Seal it properly.
19.Heat enough oil for frying.
20.Put in medium hot oil.
21.It puffs beautifully.
22.Fry on low flame till slight golden color.
23.Thereafter fry on medium flame.
24.Fry till golden brown.
25.Serve. Bon appetite!
PREP TIME 30 minutes + 15 minutes rest time
COOK TIME 30 minutes
TOTAL TIME 60 minutes + 15 minutes passive time
Please rate us and share your valuable feedback