Ghughra Recipe | Gujarati Ghughra Recipe | Dewali Recipe | How to make ghughra at home

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with a healthier profile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds can provide a nut-free option, while dried fruit adds sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour increases fiber content.

Prepare the dough by mixing 400 grams of all-purpose flour with 150-200 grams of ghee until evenly mixed.

Gradually add water to knead the dough to a medium-soft consistency, similar to roti dough.

Knead the dough for 2-3 minutes and let it rest for about 30 minutes.

In a pan, melt the mawa (khoya) for about 30 seconds until it releases ghee.

Add semolina to the melted mawa and mix well until it changes color and becomes fragrant.

Once mixed, remove from heat and let it cool slightly before adding the semolina mixture to it.

Transfer the mixture to another bowl and let it cool completely.

Once cooled, add 2 tablespoons of poppy seeds, 2-3 tablespoons of grated coconut, and 2 cups of ground sugar, mixing well.

Taste the mixture and adjust sugar if necessary.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of the filling in the center of each circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing them together.

For decorative edges, apply milk along the edges before sealing, or create a simple design if desired.

Heat ghee in a deep pan over medium heat until hot but not smoking.

Fry the ghughras in batches on low to medium flame until golden brown, using a spoon to gently turn them.

Remove the fried ghughras and drain on paper towels to remove excess ghee.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens