Gujarati ghughara. It is also known as Karanji, Gujia or gujhia. Ghughra is fried desserts filled with coconut and dry fruits. There is another variant of Ghughra also, it used as tea time snacks.
In India, Gujia is traditionally made for the holidays like Diwali and Holi but in my kitchen, they are prepared often since my husband and kids like them a lot. Ghughara is a deep fried gujarati traditional fast food recipe which tastes little sweet, sour and tangy. In the list of gujarati street foods ghugharas are on the top and it has much craze amongst the gujarati peoples. You can cook Gujarati ghughara using 28 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Gujarati ghughara
- You need 1/2 cup of wheat flour.
- It's 1/2 cup of plain flour/ Maida.
- It's 1/4 tsp of salt.
- It's 1 tbsp of oil.
- Prepare 3 of medium size boiled potato.
- You need 2-3 tbsp of boiled green peas.
- Prepare 1 tsp of oil.
- You need 1/4 tsp of hing.
- Prepare 1 tbsp of ginger chilli paste.
- It's 1/2 tsp of Turmeric powder.
- It's 1/2 tsp of chilli powder.
- It's Pinch of cinnamon powder.
- You need Pinch of star anise powder.
- Prepare Pinch of black pepper powder.
- You need 4-5 of mint leaves.
- It's 1 tbsp of coriander chopped.
- Prepare 1/4 tsp of roasted jeera powder.
- You need of Oil for frying.
- You need of Water as require.
- Prepare 5-7 of khajoor/ soft dates.
- Prepare of Salt as require.
- Prepare 1 tbsp of sugar.
- You need 1 of green chilli.
- You need 1 of small spicy green chilli.
- You need Handful of coriander leaves.
- It's 1/2 of lemon.
- You need of Masala peanut as required.
- It's 1 of medium onion chopped.
Mawa Ghughra is a traditional Gujarati sweet recipe, deep-fried, and is shaped in a half-moon. The outer layer is a light crisp layer of all-purpose flour, resembling that of a croissant. It has a shape of a half-moon dumpling and traditionally has a filling of milk solids, sugar, coconut, and nuts. Ghughra also is known as Karanji and Gujia, is a popular Gujarati Sweet made especially during Diwali and holi.
Gujarati ghughara step by step
- Soak dates/khajoor in 1/2 cup hot water for 2 hour. Mash with hand and strain the puree of dates. Keep aside..
- Mix wheat flour, plain flour/Maida, oil, salt, and add required water to bind medium soft dough. Keep aside to rest..
- Heat 1tsp oil, add ginger chilli paste and saute for a min. Add Turmeric powder and chilli powder, Now add boiled and chopped potato, green peas, mint leaves, chopped coriander leaves, salt to taste, cinnamon powder, star anise powder and black pepper powder, roasted cumin powder. Mix well and cook for 1 min. Cover with lid and keep for 2 minute covered. Transfer into bowl..
- Knead the dough again and roll 8-10 equal parts. Roll each dough thin and 3" size..
- Put 1 tbsp or more potato mixture in 1 side, and fold into half. Fold the edge from out side to in side and press. Again fold from out side to in and press. And make border of ghughara..
- Repeat all for same..
- Heat oil to fry the ghughara. Add gradually, on medium to high flame, and deep fry for 5-7min. Or it turns Brown in colour and edges cooked crispy..
- Dry on absorbent pepper for some time..
- In a grinder, add dates puree, salt, green chillis, sugar and lemon juice. Grind and make nice chutney..
- In a plate, put ghughara, do a hole in it or press with thumb. Add sweet and spicy chutney, chopped onion and masala peanuts..
- Serve to your loved ones.. :).
It is golden brown on the outside and light pink on the inside filled with Rawa (semolina), khoya (mawa), and dry fruits. The outer layer is made of Maida (All Purpose Flour). It is a popular sweet made across India. ABOUT Gujarati ghughra (Karanji/ gujjiya) RECIPE Mawa Ghughra/Gujiyais a treasured quintessential Diwali sweet. Each pieceis like a well defined piece of art- crescent shaped eggless fried and lightly crispy flaky pastry filled with rich and creamy stuffing of mawa (Indian milk solids) and nuts and aromatic spices.
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