Diwali Special No Mawa Kesar Pista Ghughra Gujarati Recipe | Karanji | Gujiya Recipe | घुघरा रेसिपी

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier and adds a unique flavor.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats, while peanuts are more budget-friendly.

Heat 1/2 cup melted ghee in a frying pan.

Add 1 cup semolina to the ghee and stir continuously on low heat for 10-11 minutes until it separates from the ghee and becomes fragrant.

Once the semolina is lightly colored, remove it from heat and let it cool to room temperature.

In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp sugar, a pinch of salt, and 2 tbsp melted ghee.

Mix well until the flour is crumbly.

Gradually add 1 cup of milk to form a medium-soft dough, adjusting the amount of milk as needed based on the flour quality.

Cover the dough and let it rest for 15 minutes.

Once the semolina mixture has cooled, add 1/2 cup powdered sugar, 3 tbsp chopped pistachios, 1 tbsp chopped almonds, 1/2 tsp saffron, 1/2 tsp cardamom powder, 1/4 tsp nutmeg powder, and 1 tbsp chopped raisins; mix well.

Knead the rested dough for a minute and divide it into balls.

Roll out each ball into a large, thin circle.

Cut the rolled-out dough into smaller circles using a cutter.

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

Moisten the edges with water and fold over to seal, ensuring the filling does not touch the edges.

Press the edges firmly to seal and create decorative folds if desired.

Cover the prepared ghughras with a damp cloth to prevent them from drying out.

Heat ghee in a deep pan and test the temperature by adding a small piece of dough; it should bubble up.

Carefully add the ghughras to the hot ghee, ensuring not to overcrowd the pan.

Fry on low to medium heat until they turn light golden brown, flipping them occasionally.

Remove the fried ghughras and drain on paper towels.

Garnish with saffron soaked in water before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens