Ghughra
Veg
Deep-fried half-moon pastries filled with a fragrant mixture of freshly grated coconut, jaggery, cardamom, and sometimes poppy seeds or raisins — the Kathiyawadi-Gujarati festival sweet made for Holi, Diwali, and weddings. The thin, flaky wheat flour pastry shell is sealed at the edges, deep-fried until golden, and shatters at first bite to release the aromatic, fudgy coconut-jaggery filling.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Jharkhand
Surati
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
2 tablespoons | Ghee , for frying |
|
1/4 teaspoon | Salt |
|
1/2 cup | Water |
|
1 cup | Semolina |
|
1/2 cup | Coconut , grated |
|
1/2 cup | Sugar , powdered |
|
1/4 teaspoon | Cardamom , powder |
|
2 tablespoons | Raisin |
|
2 tablespoons | Cashew , chopped |
Instructions
- 1 In a bowl, mix all-purpose flour, 2 tablespoons of ghee, and salt. Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes.
- 2 In a pan, dry roast the semolina on low heat until it turns golden brown. Remove from heat and let it cool.
- 3 Mix the roasted semolina, grated coconut, powdered sugar, cardamom powder, raisins, and chopped cashews in a bowl to prepare the filling.
- 4 Divide the dough into small balls and roll each ball into a small circle.
- 5 Place a spoonful of filling in the center of each circle, fold it over to form a semi-circle, and seal the edges by pressing them together.
- 6 Heat ghee in a pan over medium heat and deep fry the ghughra until they are golden brown and crispy.
- 7 Remove the fried ghughra from the pan and drain excess ghee on a paper towel.
Tips
Ensure the edges of the ghughra are sealed properly to prevent the filling from spilling out during frying.