Ghughra also known as Karanji and Gujia, is a popular Gujarati Sweet made especially during Diwali and Holi. It is golden brown on the outside and light pink on the inside filled with Rawa (semolina), khoya (mawa), and dry fruits. The outer layer is made of Maida (All Purpose Flour). It is a popular sweet made across India. Several regional cuisines in India feature dishes similar to Ghughra, but with different fillings. Without making and eating Ghughara, Diwali is incomplete for the Gujarati community.
Ghughra recipe | how to make Gujia | Karanji recipe
For outer layer
- 2 Cup Maida - All Purpose Flour
- 4 Tbsp Melted Ghee - Clarified Butter
- ½ cup Water or as needed
- Oil for deep frying
- ¼ cup ghee
- ¼ cup cashew
- ¼ cup almond
- ¼ cup pistachio
- ½ cup fine rava
- ¼ cup mawa - khoya
- 2 tbsp desiccated coconut
- 1 tbsp poppy seeds
- ¾ cup sugar
- 1 tsp cardamom powder
- ¼ tsp nutmeg powder - jayfal powder
For outer layer
- In a bowl mix Maida (All Purpose Flour) & Melted Ghee (Clarified Butter).
- Knead a tight and smooth dough using water. Cover it and allow it to rest for 20-25 mins.
- In a pan take Ghee (Clarified Butter) and add dry fruits and roast it. cool down completely and grind them into a coarse powder.
- Then in the same pan, add Fine Sooji / Rawa / Semolina and cook for about 5-6 min on low heat till Sooji turns light pink. Add roasted suji into a mixing bowl.
- Then roast mawa for 1-2 minutes. Add into a mixing bowl.
- Roast desiccated coconut and poppy seeds for a minute. Add into a mixing bowl.
- Add powder sugar, cardamom powder and jayfal powder. Mix everything.
- Ghughra stuffing is ready.
- Knead the dough for about 1 min.
- Divide it into equal portions and make smooth round balls.
- Using one dough ball roll it into a small Puri Shape.
- Place about 1-2 Tbsp of stuffing in the middle.
- Using a little water line the edges of the Puri and cover the mixture by joining one side with the other.
- Now take the Ghughra in your hand and lightly press the edges between your fingers & make pleats to give Ghughra Design. You can also make designs on ghughra using a fork.
- Repeat the process for the rest of Gujiyas.
- Heat Oil for Frying ghuhghra. Once the oil is hot reduce the flame to low and Fry 5-6 ghughra at a time.
- Fry till Ghughra till it becomes light golden colour. One batch takes around 5-7 min for frying.
- Once done take it out on a paper napkin.
- Allow Ghughra to cool down completely and then put it in an air-tight container.
- If flour forms a shape between your palms means ghee is enough and well incorporated.
- Make tight and smooth dough; do not make a soft dough.
- Grind dry fruits on the pulse so the oil will not release from them.
- Roast rava on low flame till it changes its color.
- seal ghughra properly with water.
- fry ghughra on low heat.