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Ghughra is prevalent in many regions of India. It came to Rajasthan from Uttar Pradesh. In Bihar, it is known as pedakiya. In Gujarat, famous as ghughra, the Maharashtrian name is karanji, and it is also popular in South India.
Ghughra is a sheer half-moon-shaped sweet. The almond cashew on the golden brown crust invites you to waste no further time.
Ghughra has a sugar-coated maida crust and a unique stuffing, a mixture of mawa, dry coconut, cardamom, sugar, and almond shreds.
How to Make Ghughra?
Festival Special Ghughra Recipe
- For dough
- 2 cups All-purpose flour (maida)
- 4 tbsp Ghee
- 1 tbsp Oil
- Warm water as per requirement
- For stuffing
- ¼ cup Ghee
- ½ cup Fine Rava (semolina)
- ¼ cup Khoya (mawa)
- 2-3 tbsp Desiccated coconut
- ¾ cup Sugar
- 1 tsp Cardamom powder
- ¼ tsp Nutmeg powder (jayfal powder)
- Finely chopped almonds and Cashews
- In a deep bowl, take all-purpose flour (maida) and melted ghee for the dough. Knead a smooth and tight dough using warm water. Cover it with a muslin cloth and keep it aside.
- Now, take ghee and roast the dry fruits in a pan. Once they are cool, grind them into a coarse powder.
- In the same pan, add Rawa and cook on low heat for 6-8 minutes. Take the roasted rawa in a bowl and let it cool.
- Then roast khoya for a minute or two. And then add it to the cooled rawa.
- Also, roast the desiccated coconut for 2 minutes. Add it to the bowl.
- Now mix all the ingredients in the bowl and then add sugar, cardamom powder, and jayfal powder and mix them well.
- Now knead the dough for a minute before using. Divide the dough into equal portions and roll one dough ball at a time.
- Roll it in a small puri and put a spoonful of stuffing at the center using a little water, join the edges and seal the ghughra.
- Take ghughra in your hand, press the edges, and pleat them to give a design. You can also make designs using a fork.
- Repeat this procedure for all the ghughras, and then heat the oil for deep frying.
- On a low flame, fry 4-5 ghughras until it turns golden brown. Take it out on a paper napkin.
- Allow all the ghughras to cool down completely, and then serve. Store it in a container.
- The dough should be tight and smooth and not soft dough.
- Ghughra should be appropriately sealed with water.
- You can add ingredients according to your choice.
- Crush the dry fruits so the oil will not release from them.
- Avoid using khoya if you want to store them for extended periods.
Festivals like Holi and Diwali are never complete without ghughra, a flavorful sweet dish. Ghughra might have varied shapes but not taste.
Ghughra has many different names and many versions. Ghughra has different stuffings, such as mawa ghughra, dry fruit ghughra, and even baked ghughra.
Can we store ghughra for a more extended period?
Yes, you can store them in an airtight box. Also, they can even stay fresh if they are refrigerated. And you can also freeze them.
Which flour is used in ghughra?
Ghughra is made of all-purpose flour (maida). Ghughra has the filling of khoya and dry fruits and is deep-fried in oil. It can be coated by dipping the ghughra in ghee and sugary syrup.
How was ghughra invented?
Many theories lead us to the origin of ghughra; however, one is turkey’s baklava. Turkey’s baklava is a sweet dish wrapped in a flour cover and stuffed with dry fruits.
Which states are well known for ghughra?
Ghughra, also known as gujiyas, is famous in Uttar Pradesh, Rajasthan, Gujarat, and the Bihar regions of India. It is prepared during the occasion of Holi and Diwali. It is known as pedakiya in Bihar and is relished during the holy offerings in chhath.