Tuesday, March 7, 2017

Ghughra | Sweet Ghujia | Karanji


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) - 1 1/2 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 cup.

Peanut oil - for frying.


For stuffing
Heat ghee in a pan. Add semolina and roast over low flame till it slightly change its color.

Switch off the flame. Add chopped almond, cashew and raisins.

Mix well. Let it cool down to room temperature.

Add powdered sugar along with desiccated coconut and 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.

Take small portion from prepared dough. Roll out in roundel shape. To get equal size, cut with jar lid or cookie cutter. Remove excess and reuse.

Now place prepared stuffing about 1 1/2 tbsp on one half of rolled roundel. Grease sides of the roundel with water.

Fold other half over stuffing as per given bellow image.

Now press and seal sides of both halves together with the help of fork.

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.

To get flaky and crispy outer layer, ghughra must be fried over low to low medium flame.
Use ghughra mold if you prefer.
Adjust amount of ingredients for stuffing as per taste.
Amount of water may differs to the quality of flour in dough kneading process.

No comments:

Post a Comment