Ghughara/Gujiya

I made Ghughara (called Karagadabu in Kannada and Gujiya in Hindi) for Ganesh Chaturthi. The cute, pot-bellied God Ganesh loves them and so does everyone else. Gugharas are a deep fried pastry with a sweet filling consisting of coconut, sugar and nuts. Crispy on the outside and soft, sweet filling on the inside. YUM!

Ghugharas take a long time (and patience) to make. The preparation for filling takes some time but the frying part takes the longest. They need to be fried on very low flame and each batch will take about 12-15 minutes.

Ghughara

Ghughara

For the dough:

2 cups maida/all purpose flour

4 table spoon melted ghee

a pinch of salt

¼ cup water

For the filling:

1 cup dry coconut powder

1 cup powdered sugar (I used my mixie to make it into a fine powder)

½ cup raisins and ½ cup cashew pieces shallow-fried for about 3 minutes

¼ tea spoon saffron/kesar

½ tea spoon powdered cardammom/elaichi

1 table spoon roasted khus-khus/poppy seeds

3 cups oil for frying

First, prepare the dough by rubbing ghee in the flour for about a minute. Add no more than ¼ cup of water to make a stiff dough. Knead it for about 3 minutes, after which you will see that it has become softer. Cover it with a wet cloth.

Next, mix all the filling ingredients.

Now knead the dough again for 2-3 minutes. Pull a golf-ball size dough (may be even smaller than that) and roll into a thin, 5 inch puri. You can use a round cookie cutter to get perfect rounds. Neatly put 1 table spoon of filling on the one half of the puri. Dip finger in a water bowl and run the finger along the edge of the puri. Fold the puri in half and seal the edge properly. You can twist/fold the edges further to create a nice design.

Deep fry 6-8 ghugharas in oil for about 12-15 minutes.

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