Ghughra aka Gujiya or Karanji in other parts of India are a popular stuffed crust sweet. Although most people in India make Gujiya sweet during holi, Gujaratis (people from Gujarat, kutch and Saurashta) mostly make it during Diwali. In fact, it plays an important role during Diwali Annakut celebration.
Here are some of the pictures from Diwali and Annakut Gujiya and other prasad made by
my mother and me.
Here are some of the pictures from Diwali and Annakut Gujiya and other prasad made by
my mother and me.
Ghughra in Gujarati means rattle. Since this crusty sweet is stuffed with the mixture of nuts and the shape and design are very playful, we call it Ghughra. Every gujarati family prepares a big jar of ghughras.
While many culture stuff the Gujiyas/ghughras/karanjis with Milk mawa or coconuts with nuts, we stuff them only with nuts and sugar. Although you can fry them in oil or even back them, but the true mithai fun is in frying in ghee. The aroma and flavor is just delicious and I am sure that is the reason why my friends love it the most!
Ingredients (Makes 10 Ghughras)
1 cup all purpose flour
2 tbsp. ghee
1/2 cup cashews
1/2 cup almonds
1/2 cup pistachios
1/2 cup raisins
3/4 cup regular sugar
1/2 tsp. cardamom powder
Ghee or oil for frying.
- In a bowl mix flour and 1 tbsp. ghee well. Using some water make a stiff dough and knead the dough well. Keep it aside for 20 minutes.
- Meanwhile coarsely powder nuts and cardamom. Keep it aside.
- Heat 1 tbsp, ghee in a pan. Add coarsely powdered nuts and roast for a minute or two. Turn off the heat. Add raisins and sugar and mix well. Keep it aside.
- Divide the dough into 10 equal parts.
- Flatten each part and roll it to form a 4 inch disc. Take it in your palm cavity. Fill it with around 2-3 tbsp. of nut filling.
- Bring the sides together and press the sides to fuse them. make a design using fork or ghughra cutter or the traditional pinch and fold pattern.
- Heat ghee, fry ghughra in medium hot ghee or oil on medium heat to slowly brown. You should brown ghughra slowly so that it can crisp well and store it long.
- Enjoy!
Here is step-by-step pictorial recipe:
In a bowl mix flour and 1 tbsp. ghee well. Using some water make a stiff dough and knead the dough well. Keep it aside for 20 minutes.
Meanwhile coarsely powder nuts and cardamom. Keep it aside.
Heat 1 tbsp, ghee in a pan. Add coarsely powdered nuts and roast for a minute or two. Turn off the heat. Add raisins and sugar and mix well. Keep it aside.
Divide the dough into 10 equal parts.
Flatten each part and roll it to form a 4 inch disc. Take it in your palm cavity. Fill it with around 2-3 tbsp. of nut filling.
Bring the sides together and press the sides to fuse them. make a design using fork or ghughra cutter or the traditional pinch and fold pattern.
Here is my video showing traditional pinch and fold pattern of ghughra.
Heat ghee, fry ghughra in medium hot ghee or oil on medium heat to slowly brown. You should brown ghughra slowly so that it can crisp well and store it long.
Enjoy the festivities!!
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