Go Back
ghughra in plate.

Festival Special Ghughra Recipe

Mansi Akaveeya
Ghughra, an Indian sweet dumpling made during Holi and Diwali, is made of maida and filled with a delightful khoya, coconut, and dry fruit mixture. 
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 20 Servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword ghughra