Ghughra is traditional Gujarati Sweet prepared during diwali time. Ghughra also well known with other names such as Gujia or Karanji. Ghughra is fried sweet with the filling of rawa, grated coconut and dry fruits.
INGREDIENTS
2 cup Maida (Maindo
½ Cup of Rawa (Ravo)
1½ cup of Sugar powder (Khand)
½ teaspoon of Cardamom powder (elaichi)
¼ cup Grated dry coconut (Suku Kopru)
7-8 nos. of Raisins (suki draksh)
7-8 nos. of Almonds cut into slices (badam)
3 teaspoon of pure Ghee (desi ghee)
PROCEDURE
Roasted rawa in ghee in a pan till it become light brown in color at slow flame. Add cardamom powder, almonds, coconuts, raisins and sugar also.Mix it properly and keep a side.
Add 1 table spoon ghee in maida and mix it well. Knead the dough and divide into small balls to make puri. Put the earlier prepared stuffing mixture in puri and fold edge of puri towards each other and close it by pressing slowly. The process of folding ghughra is very tricky and it needs some practice. Normally ghughra shape is half circle but you can also make it in different shapes like triangle or circular. Now heat ghee in a pan at medium flame and fry it properly till it becomes light brown in color and little crispy. Drain the excess oil by placing them on kitchen tissues, let it cool and your ghughra is ready to serve.
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INGREDIENTS
2 cup Maida (Maindo
½ Cup of Rawa (Ravo)
1½ cup of Sugar powder (Khand)
½ teaspoon of Cardamom powder (elaichi)
¼ cup Grated dry coconut (Suku Kopru)
7-8 nos. of Raisins (suki draksh)
7-8 nos. of Almonds cut into slices (badam)
3 teaspoon of pure Ghee (desi ghee)
PROCEDURE
Roasted rawa in ghee in a pan till it become light brown in color at slow flame. Add cardamom powder, almonds, coconuts, raisins and sugar also.Mix it properly and keep a side.
Add 1 table spoon ghee in maida and mix it well. Knead the dough and divide into small balls to make puri. Put the earlier prepared stuffing mixture in puri and fold edge of puri towards each other and close it by pressing slowly. The process of folding ghughra is very tricky and it needs some practice. Normally ghughra shape is half circle but you can also make it in different shapes like triangle or circular. Now heat ghee in a pan at medium flame and fry it properly till it becomes light brown in color and little crispy. Drain the excess oil by placing them on kitchen tissues, let it cool and your ghughra is ready to serve.
Visit: http://gujarativangi.weebly.com