Ghughra / Gujia

Ghughra is a traditional Gujarati and popular Diwali sweet. It is also known as Gujia or Karanji. Ghughra is a fried dessert in a dumpling shape filled with coconut and dry fruits. You can also use mawa/ khoya to make the filling. This sweet is a "must have" in our family every Diwali as it is Anisha's, my daughter in-law, favorite. I dedicate this recipe to her.

Prep time: 30 minutes
Cooking time: 30 minutes
Serving: Make 35 to 40 pieces, depending on the shape

Ingredients:

• 1/2 cup rava/ sooji/ cream of wheat
• 1/4 cup grated coconut (dry)
• 1/4 cup raisins (cut it in half)
• 1/4 cup almonds (chopped in food processor)
• 1/4 cup cashews (chopped in food processor)
• 1/4 cup pistachios (chopped in food processor)
• 1/2 teaspoon cardamom powder/ elaichi
• Pinch of  nutmeg powder
• 4 to 5 strands of saffron 
• 3/4 cup sugar
• 3 1/2 tablespoon ghee
• Ghee for frying

Dough:

• 2 cups maida flour
• 1 1/2 tablespoons ghee

Directions:

1. Roast the rava in ghee in a pan at low heat, until it becomes light brown in color
2. Add cardamom powder, almonds, cashews, pistachios, coconuts, raisins, saffron and sugar and mix it all well together. Keep it to a side once mixed.
3. In a bowl add maida flour, add ghee and mix it well
4. Knead the dough and divide into small balls (the dough should be stiff)
5. Keep the dough covered, so it doesn't dry out
6. Take one ball and roll out into a puri shaped circle. Add some stuffing on the dough and then close it to create a half moon shape.
7. Keep twisting around the edges to make ghughra in various shapes (you can use ghughra mold to give shape. See picture below)
8. After you make four to six ghughra, begin frying process. Ghee should be heated in a pan on low/medium heat. Fry thoroughly.
9. Continue steps 6-8 for remaining dough balls.
10. Ghughras are ready to serve

Traditional shape and different shapes of ghughra:

Ghughra stuffing:

Ghughra Mold: