Ghughra (Gujia or Karanji) - Diwali Sweet (Dry-fruit)

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Ghughra also is known as Karanji and Gujia, is a sweet made with Maida flour and stuffed with the nuts mixture, dry fruits, and warm spices. In India, this sweet recipe is made during Indian festivals like Holi and Diwali while several regional cuisines in India feature dishes similar to Ghughra, but with different fillings. In our family, there is a tradition of making it every year during Diwali. 

Watch the live session on Facebook to learn how to make Ghughras👇


Ingredients:

For the Filling:

  • Coconut powder - 1/2 cup
  • Cashew powder - 1/4 cup
  • Almond powder - 1 cup
  • Tutti Frutti - 1 1/2 tablespoons
  • Charoli/Chironji - 1/2 tablespoons
  • Elaichi / Cardamom powder - 1/2 tablespoon
  • Finely sliced Pistachio - 1/2 tablespoons
  • Powdered Sugar - 1 cup or to your taste
  • Ghee - 2 to 3 tablespoons
  • Saffron / Kesar - 1/2 teaspoon
  • Nutmeg/Jaiphal /Jaifal - 1/2 teaspoon

For the Dough:

  • 1 1/2 cup - Maida
  • Ghee - 4 1/2 tablespoons
  • Water 4 to 5 tablespoons or as needed

Other Ingredients:

  • Ghee or Oil or half of both for deep frying
  • Milk to seal the edges
  • Maida for dusting if using Ghughra Mould

Method/Instructions:

Watch the whole live session to learn how to make the filling and dough.

Stuffing:

Watch the video on step by step for preparing the stuffing. Ensure to add sugar only once the stuffing has cooled. Rub the mixture in your hands when sugar is added and mix very well. If you feel the mixture is dry add some ghee and rub it well with your hands. 

Prepare dough:

Take maida in a bowl. Add ghee and mix it very well. Now, add water and knead a soft dough. Add water if required. Cover it with a wet muslin cloth and let it rest for about 15 to 20 minutes. Divide them into equal balls. 

Stuffing the Ghughra:

- Take one ball and roll it about the size of a puri. Place stuffing in the middle of the rolled puri. Close the puri half-moon shape. Keep twisting the Ghughra around the edges. 
Alternate Method :
- If you don’t know how to design the edges, use a fork to seal the edges. (refer video). Prepare remaining ghughras. Cover prepared ghughra with a damp cloth or any cloth to avoid them drying.

Frying:

Heat oil or ghee in a pan. Fry Ghughras over a low flame until light golden brown in color. Let them cool down. Once it is cold, place them in an airtight container. 

Notes:

  • This recipe can also be made with only semolina or can add 1/2 cup of semolina to the filling. 
  • If you don’t know how to seal the edges and shape them, make sure to buy Ghughra mould from the market beforehand or order it online
  • Make sure to use well-crushed nuts. Or else the puri (Outer part of ) will break while moulding.
  • Frying these is a time taking process. Make sure to fry them on a slow to medium hot oil/ghee. You don’t want to fry them on high heat. They will be browned from outside but will be raw from inside and the outer part will be chewy.
  • Don’t press the Ghughras while frying or they’ll break and the filling will mix in the oil resulting in a big mess.
  • Always keep the fried Ghughras on a kitchen towel for few seconds to soak up any excess oil and let Ghughras firm up in the air.
  • Make sure to seal the Ghughras properly. Or else it will break in the oil. If they open while frying, their filling will come out and spoil the entire batch.
  • If it breaks while frying, strain the oil/ghee using a metal strainer and then use it for frying.
  • The dough must be covered with a moist cloth at all time.
  • After shaping the Ghughras, keep them covered with a damp cloth.
  • You can easily half or double this recipe.
  • The stuffing can be kept in the fridge for up to a week. or you can freeze it for a month or two.
  • Add 1 cup of finely chopped dates (sauteed in ghee) and add to the filling to make sugar free filling. 



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