Ghughra recipe

Ghughra | Ghughra Recipe | Ghughra Sweet

What is Ghughra?

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.

Ingredients for Ghughra Recipe

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.

How to make Perfect Ghughra?

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:

  1. Make the dough as per the given recipe.
  2. Do not let the dough rest for a long time.
  3. Do not roll the dough too thin or too thick.
  4. Do not overstuff the ghughra.
  5. Make sure to seal it using a mix of maida and water.
  6. Make sure the oil is NOT too hot when ghughra is added for frying. Add it in medium hot oil.
  7. Fry ghughra on a low flame initially and on a medium flame later.

Recipes similar to ghughra recipe

You might like mawa gujiya, chasni wali gujiya etc. Other than these you might like the collection of

How to serve Ghughra?

Make it for holi and serve it with some thandai to your guests.

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Ghughra recipe

1.This recipe makes 10-12 gujiya.

Ghughra recipe

2.In a pan heat ½ tbsp of ghee.

Ghughra recipe

3.Add ¼ cup of semolina (sooji).

Ghughra recipe

4.Roast on low flame till it turns golden brown. Take out in a mixing bowl.

Ghughra recipe

5.Heat ½ tbsp of ghee. Add in a handful of raisins (kishmish). Roast on low flame till the raisins puff up.

Ghughra recipe

6.Next add ¼ cup of grated coconut.

Ghughra recipe

7.Roast on low flame till it become golden. Take in out in the mixing bowl.

Ghughra recipe

8.Next add in 1 tbsp each of slivered almonds and pista.

Ghughra recipe

9.Roast for a minute or so. Add to the mixing bowl.

Ghughra recipe

10.Let the ingredients cool down.

Ghughra recipe

11.Next add in 2 tbsp of mawa.

Ghughra recipe

12.And mix well.

Ghughra recipe

13.Next add in ¾ cup of powdered sugar and mix properly.

Ghughra recipe

14.Take a portion of the dough.

Tips:Link to dough for gujiya in the ingredients section.

Ghughra recipe

15.Roll it thin.

Ghughra recipe

16.Put it on a gujiya mould. Fill it with 1-2 tbsp of stuffing. Do not over fill.

Ghughra recipe

17.Spread little flour and water solution of the edges.

Ghughra recipe

18.Seal it properly.

Ghughra recipe

19.Heat enough oil for frying.

Ghughra recipe

20.Put in medium hot oil.

Ghughra recipe

21.It puffs beautifully.

Ghughra recipe

22.Fry on low flame till slight golden color.

Ghughra recipe

23.Thereafter fry on medium flame.

Ghughra recipe

24.Fry till golden brown.

Ghughra recipe

25.Serve. Bon appetite!

Ghughra recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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