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

Ingredients

  • 1 cup All Purpose Flour (Maida)
  • 1/2 cup Semolina (Sooji)
  • 2 tbsp Ghee (Clarified Butter)
  • 1/2 cup Water (for the dough)
  • 1 cup Grated Coconut
  • 1 cup Powdered Sugar
  • 1/2 cup Milk
  • 1/2 cup Raisins
  • 1/2 cup Chopped Almonds
  • 1/2 cup Chopped Cashews
  • 1 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • Pinch of Salt
  • Oil (for deep frying)

Steps and instructions

  1. In a bowl, mix the all purpose flour and semolina together with a pinch of salt.
  2. Cut in 2 tablespoons of ghee and mix until it resembles bread crumbs.
  3. Add water slowly and knead it into a hard dough. Cover with a wet cloth and let it rest for half an hour.
  4. Meanwhile, prepare the filling. In a pan, lightly roast the grated coconut. Mix in the powdered sugar and milk, then let it cook for a few minutes until the mixture thickens.
  5. Add the raisins, chopped almonds, chopped cashews, cardamom powder and nutmeg powder into the coconut mixture. Stir well and turn off the heat. Let it cool.
  6. Divide the dough into small balls. Roll out each ball into a small round roti. Place a spoonful of the filling in the center. Fold it in half and seal the edges by pinching and folding them inwards.
  7. Repeat the process with the rest of the dough and filling.
  8. Heat oil in a deep frying pan. Once the oil is hot, reduce the heat to medium and drop the ghugras one by one into the oil. Fry them until they turn golden brown, flipping them occasionally to ensure even cooking.
  9. Once cooked, remove the ghugras with a slotted spoon and drain on kitchen paper towels. Let them cool completely before storing in an airtight container.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough and filling.
  • Rolling Pin - Used to roll out the dough into thin rotis.
  • Pan - To roast the grated coconut and cook the filling.
  • Slotted Spoon - For removing the fried ghugras from the oil.
  • Kitchen Paper Towels - To drain the excess oil from the fried ghugras.
  • Wet Cloth - To cover the dough while it rests.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace semolina with chickpea flour (besan) for a gluten-free version.
  • Experiment with different fillings such as spiced mashed potatoes, paneer (Indian cottage cheese), or various fruit preserves.
  • Add a savory twist by incorporating finely chopped vegetables like carrots, peas, or bell peppers into the filling mixture.
  • For a vegan alternative, substitute ghee with vegetable oil or vegan butter.
  • Sprinkle sesame seeds or poppy seeds on top of the ghugras before frying for added texture and flavor.
  • Try baking the ghugras instead of deep-frying for a lighter version. Preheat the oven to 350°F (180°C) and bake them until golden brown.
  • For a spicy kick, add finely chopped green chilies or red chili powder to the filling mixture.
  • Serve the ghugras with a tangy chutney or a yogurt-based dip for a refreshing accompaniment.

Recipe overview

Revel in the delightful taste of Ghugra, a traditional Indian sweet often enjoyed during the festive seasons. This tempting dessert is sure to win hearts with its crispy golden exterior and a uniquely sweet filling of grated coconut, powdered sugar, and a mix of dry fruits with a hint of cardamom and nutmeg. Ghugra, also known as Gujiya, is a popular sweet in many parts of India and is a must-have during celebrations like Holi and Diwali. This recipe guides you through a step-by-step process to make Ghugra at home. Feel the joy of crafting these beautiful crescent-shaped delicacies and indulge in their enchanting sweetness. Expect a fun and rewarding cooking experience with this Ghugra recipe!

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 it may result in a slightly different texture and taste.
  2. Can I use butter instead of ghee? Yes, you can replace ghee with an equal amount of softened butter, but note that it may affect the flavor of the ghugras.
  3. Can I skip the nuts in the filling? Absolutely! If you prefer not to include nuts, you can omit them from the filling or replace them with other ingredients like desiccated coconut or dried fruits.
  4. Can I bake the ghugras instead of deep frying them? While deep frying gives the traditional texture and taste, you can try baking the ghugras at 350°F (180°C) for about 15-20 minutes or until they turn golden brown. Brush them with a little oil before baking for a crispy exterior.
  5. How long can I store the ghugras? The ghugras can be stored in an airtight container at room temperature for up to 1 week. Make sure they are completely cooled before storing to maintain their crispness.
  6. Can I freeze the ghugras? Yes, you can freeze the ghugras for up to 2 months. Place them in a freezer-safe container with layers of parchment paper in between to prevent them from sticking together. Thaw them at room temperature before reheating or consuming.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the dough into thin rounds.
  • Frying Pan - Used for deep frying the ghugras.
  • Slotted Spoon - Used for lifting the fried ghugras out of the oil.
  • Mixing Bowl - Used for mixing the dough and preparing the filling.
  • Kitchen Towels - Used for covering the dough and draining the fried ghugras.
  • Measuring Cups - Used for accurately measuring ingredients.
  • Spatula - Used for flipping the ghugras while frying.

Origin stories

Ghugra, a beloved sweet dish of Gujarat, is not just a dessert but an integral part of the region's festivities and traditions. Often prepared during Diwali, the festival of lights, this delicacy encapsulates the spirit of Indian festivals - rich, joyful, and full of flavor. The name "Ghugra" itself holds a hint of its conception. It refers to something that is twisted, representing the folds that seal the sweet filling within. What's intriguing is that it shares a remarkable resemblance, both in form and essence, to the Latin American empanada and the Cornish pasty from England. This cross-continental culinary connection is a testament to the universal human love for pocket foods - little parcels of joy, crammed with delightful flavors, ready to burst in the mouth and satiate the soul.

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.