Authentic Gujarati Ghughra Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup Semolina
  • 3 tablespoons Ghee (Clarified Butter)
  • 1/2 cup Water
  • 1 cup Grated Coconut
  • 3/4 cup Jaggery
  • 1/2 cup Milk
  • 1/2 teaspoon Cardamom Powder
  • 20 Raisins
  • 20 Almonds, chopped
  • 20 Cashews, chopped
  • 1/4 teaspoon Nutmeg Powder
  • 1/2 cup Ghee for frying

Steps and instructions

  1. In a large bowl, mix the all purpose flour and semolina. Add the ghee and mix well. Gradually add water and knead into a stiff dough. Cover and set aside for 15-20 minutes.
  2. While the dough is resting, prepare the filling. In a pan, combine the grated coconut and jaggery. Cook over medium heat until the jaggery is completely melted.
  3. Add the milk to the coconut and jaggery mixture and continue to cook until the mixture thickens.
  4. Remove the pan from heat and add the cardamom powder, raisins, chopped almonds, chopped cashews, and nutmeg powder. Mix well and let it cool.
  5. Divide the dough into small portions. Roll each portion into a thin circle. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling and seal the edges by pressing with a fork.
  6. Heat the ghee in a deep frying pan. Deep fry the ghughras on low heat until golden brown. Drain on paper towels to remove excess ghee.
  7. Allow the ghughras to cool completely before serving. They can be stored in an airtight container for up to a week.

Tools for making

  • Large Bowl - For mixing the dough and preparing the filling.
  • Pan - To cook the grated coconut and jaggery for the filling.
  • Fork - To seal the edges of the ghughras.
  • Deep Frying Pan - To fry the ghughras in ghee.
  • Paper Towels - For draining excess ghee from the fried ghughras.

Recipe variations

  • Use whole wheat flour instead of all purpose flour for a healthier version
  • Experiment with different fillings such as chocolate, fruit preserves, or savory options like spiced potatoes or paneer
  • Add a pinch of saffron strands to the filling for a fragrant and vibrant twist
  • Replace the ghee with butter or vegetable oil for a vegan-friendly option
  • Try using different nuts such as pistachios or walnuts in the filling
  • Add a hint of rose water or vanilla extract to the filling for extra flavor
  • Make mini-sized ghughras for bite-sized treats
  • Serve the ghughras with a drizzle of honey or a sprinkle of powdered sugar for added sweetness

Recipe overview

Ghughra is a traditional Indian sweet treat that is often enjoyed during the festive season. This recipe takes you through the process of making Ghughra from scratch, right from kneading the dough to preparing the sweet coconut and jaggery filling. The rich, nutty filling is encased in a crisp shell, which is then deep-fried to achieve a beautiful golden brown color. This recipe requires some preparation and patience, but the end result is worth every bit of effort. Ghughra can be stored for up to a week, making it a wonderful treat to have on hand during the holidays. Enjoy making and indulging in these sweet parcels of joy!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may slightly affect the texture of the ghughra.
  2. Can I use butter instead of ghee? Yes, you can use butter instead of ghee, but the flavor might be slightly different.
  3. Can I use desiccated coconut instead of grated coconut? Yes, you can use desiccated coconut, but rehydrate it by soaking it in warm water for a few minutes before using.
  4. Can I use white sugar instead of jaggery? Yes, you can use white sugar as a substitute for jaggery, but the taste and texture will differ.
  5. Is there an alternative to frying? Yes, you can bake the ghughras in a preheated oven at 350°F (180°C) for about 20-25 minutes or until they turn golden brown.
  6. How can I store the ghughras? Store the cooled ghughras in an airtight container at room temperature. They can stay fresh for up to a week.

Serving dishes and utensils

Origin stories

Ghughra, also known as Gujiya, is a traditional Indian sweet that holds a special place in festive celebrations, particularly during the festival of Holi and Diwali. The culinary tradition of making Ghughra, with its delightful stuffing of grated coconut, dried fruits, and sweet spices, encased in a crisp pastry shell, is passed down through generations. This delicacy is believed to have originated in the royal kitchen of Rajasthan, a state known for its rich and diverse food culture. The joy of making and sharing Ghughra is a testament to India's age-old tradition of hospitality and the shared significance of food in bringing communities together. So, the next time you savor a Ghughra, remember, you're not just having a sweet, but a piece of India's rich culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.