Meetha ghughra | gujiya recipe | ghughra recipe

Meetha ghughra

Meetha ghughra is a popular Gujarati sweet during the Diwali festival. Basically, deep-fried sweet dumplings prepared rava, coconut, and dry fruit stuffing. In India, ghughra is also called gujiya or karanji in different states. as a matter of fact, it is made with different stuffings too and each stuffings has its own purpose and rationale. In this recipe, I share Gujarati-style gujiya or ghughra into the mini size or biting size shape. This festival season does try this mini ghughra recipe and enjoy it with your friends and family members.

The key to making tasty meetha ghughra at home are:
  • Firstly, roasting or rava is a key point to make tasty stuffing. Roast rava on low flame till it slightly changes its color and becomes aromatic. Also, vary the stuffing to your choice.
  • For the outer layer of ghughra, knead tight and smooth dough; do not knead soft dough also make sure the dough is moist.
  • seal the ghughra well else there are chances it to open while frying. if you cannot fold or seal the gujiya as shown in the below video. seal the two edges and pinch it with the backside of a fork.
  • Fry the ghughra in medium hot oil in low to medium flame. else they will not cook from inside.
  • Lastly, you can easily store these deep-fried sweet snacks for a minimum of 8 days. store it in an airtight container for better shelf life.
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Recipe video

Meetha ghughra

Recipe card for meetha ghughra

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Indian sweets
Cuisine Indian
Servings 50 mini size ghughra

Ingredients
  

For stuffing

  • 5 tbsp ghee
  • 2 tbsp cashew
  • 2 tbsp almond
  • 2 tbsp pistachio
  • ½ cup fine rava
  • ½ desiccated coconut
  • ½ cup sugar
  • ½ tsp cardamom powder

For outer layer

  • 2 Cup Maida All Purpose Flour
  • Pinch of salt
  • 4 Tbsp Melted Ghee Clarified Butter
  • ½ cup Water or as needed
  • Oil for deep frying

Instructions
 

Stuffing

  • In a pan take Ghee (Clarified Butter) and add dry fruits and roast it. cool down completely and add into mortal pestal and crush it coarsely. Add it into a mixing bowl.
  • 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 the mixing bowl.
  • Roast desiccated coconut for a minute. Add into a mixing bowl.
  • Cooldown everything properly.
  • Add powder sugar and cardamom powder. Mix everything.
  • Ghughra stuffing is ready.

For outer layer

  • In a bowl mix Maida (All Purpose Flour), a pinch of salt, and Melted Ghee (Clarified Butter). Mix well.
  • add water gradually and knead a tight and smooth dough. Cover it and allow it to rest for 15 mins.

Preparing ghughra

  • Knead the dough for about 1 min.
  • take a small portion of dough and make smooth round balls.
  • Using one dough ball roll it into a small Puri Shape. Cut it into a round shape with small size lid.
  • Place about 1tsp of stuffing in the middle.
  • Using 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 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 9-10 mini size ghughra at a time.
  • Fry till Ghughra till it becomes light golden color. One batch makes 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.

Notes

  • roast rava on low flame till it changes its color.
  • add sugar after the mixture is completely cooled down.
  • rub ghee with your fingers until it is well incorporated with the flour.
  • 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.
  • roll the puri evenly and medium thick.
  • seal ghughra properly with water.                                      
  • fry ghughra on medium-low heat.

 

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