Ingredients ( MAKES 25 TO 28)
For Stuffing
Semolina(ravo/suji) - 1/2 cup,
Desiccated coconut - 1/2 cup,
Powdered sugar - 3/4 cup,
Almond (finely chopped) -1/4 cup,
Cashew (finely chopped) -1/4 cup,
Raisins -1/4 cup,
Ghee (clarified butter) - 2 tbsp,
Cardamom powder - 1/2 tsp.
For outer layer
All purpose flour - 2 cup,
Semolina (ravo/ suji) - 2 tbsp,
Oil - 1/4 cup,
Salt - a pinch (optional),
Water - 1/2 to 2/3 cup.
For frying
Peanut oil - for frying.
Method
For stuffing
Heat ghee in a pan. Add semolina and roast over low to medium low flame till it slightly change its color to light golden brown.
Add chopped almond, cashew and raisins. Mix well. Again roast over low flame for 2 - 3 minutes.
Add desiccated coconut and again roast for 2 - 3 minutes over low flame. Switch off the flame and remove from the heat. Let it cool down to room temperature.
Add powdered sugar along with cardamom powder. Mix well. Keep it aside.
For Outer Layer
In a mixing bowl, add all purpose flour, semolina, oil and pinch of salt. Mix well.
Gradually add water and form into semi stiff dough. Cover with damp kitchen napkin and let it rest for 15 - 20 minutes.
Assemble
Take small portion from prepared dough. Roll out in round shape. To get equal size, cut with jar lid or cookie cutter. Remove excess and reuse.
Now place prepared stuffing about 1 to 1 1/2 tbsp on rolled round. Grease sides of the roundel with water.
Fold other half over stuffing as per given bellow image. Press and seal edges well to give semi circle shape.
With the help of fork, press the edges and give design. Flip the side and again press the edges and give design. Place prepared ghughra covered in a plate.
Repeat process with remaining dough and stuffing. Fry ghughra in batches over low to low medium flame till it becomes light golden brown color and crispy.
Remove fried ghughra in a kitchen napkin. Let it cool down completely. Store in airtight container up to 15 -20 days.
Notes
To get flaky and crispy outer layer, ghughra must be fried over low to low medium flame.
Use ghughra mould if you prefer.
Rolled round should be little thick to make ghughra flaky.
Adjust amount of ingredients for stuffing as per taste.
Amount of water may differs to the quality of flour in dough kneading process.
FOR VIDEO RECIPE
For Stuffing
Semolina(ravo/suji) - 1/2 cup,
Desiccated coconut - 1/2 cup,
Powdered sugar - 3/4 cup,
Almond (finely chopped) -1/4 cup,
Cashew (finely chopped) -1/4 cup,
Raisins -1/4 cup,
Ghee (clarified butter) - 2 tbsp,
Cardamom powder - 1/2 tsp.
For outer layer
All purpose flour - 2 cup,
Semolina (ravo/ suji) - 2 tbsp,
Oil - 1/4 cup,
Salt - a pinch (optional),
Water - 1/2 to 2/3 cup.
For frying
Peanut oil - for frying.
Method
For stuffing
Heat ghee in a pan. Add semolina and roast over low to medium low flame till it slightly change its color to light golden brown.
Add chopped almond, cashew and raisins. Mix well. Again roast over low flame for 2 - 3 minutes.
Add desiccated coconut and again roast for 2 - 3 minutes over low flame. Switch off the flame and remove from the heat. Let it cool down to room temperature.
For Outer Layer
In a mixing bowl, add all purpose flour, semolina, oil and pinch of salt. Mix well.
Gradually add water and form into semi stiff dough. Cover with damp kitchen napkin and let it rest for 15 - 20 minutes.
Assemble
Take small portion from prepared dough. Roll out in round shape. To get equal size, cut with jar lid or cookie cutter. Remove excess and reuse.
Now place prepared stuffing about 1 to 1 1/2 tbsp on rolled round. Grease sides of the roundel with water.
Fold other half over stuffing as per given bellow image. Press and seal edges well to give semi circle shape.
With the help of fork, press the edges and give design. Flip the side and again press the edges and give design. Place prepared ghughra covered in a plate.
Repeat process with remaining dough and stuffing. Fry ghughra in batches over low to low medium flame till it becomes light golden brown color and crispy.
Remove fried ghughra in a kitchen napkin. Let it cool down completely. Store in airtight container up to 15 -20 days.
Notes
To get flaky and crispy outer layer, ghughra must be fried over low to low medium flame.
Use ghughra mould if you prefer.
Rolled round should be little thick to make ghughra flaky.
Adjust amount of ingredients for stuffing as per taste.
Amount of water may differs to the quality of flour in dough kneading process.
FOR VIDEO RECIPE
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