Ghughra | How to make Ghughra

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By Parul Bhatt
Created on 15th Nov 2015
  • Ghughra, How to make Ghughra
  • Ghughra | How to make Ghughra (17 likes)

  • 0 reviews
    Rate It!
  • By Parul Bhatt
    Created on 15th Nov 2015

About Ghughra

Diwali Sweet is incomplete without Ghughra in a Gujarati house. Also offered to Lord Krishna on Janmashtami.

Ghughra is a popular aromatic and delicious dish. You can try making this amazing Ghughra in your kitchen. This recipe requires few minutes for preparation and 25 minutes to cook. The Ghughra by Parul Bhatt has detailed steps with pictures so you can easily learn how to cook Ghughra at home without any difficulty. Ghughra is enjoyed by everyone and can be served on special occasions. The flavours of the Ghughra would satiate your taste buds. You must try making Ghughra this weekend. Share your Ghughra cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Parul Bhatt for inputs. In case you have any queries for Ghughra you can comment on the recipe page to connect with the Parul Bhatt. You can also rate the Ghughra and give feedback.

  • Prep Time0mins
  • Cook Time25mins
  • Serves10People
Ghughra

Ingredients to make Ghughra

  • For the Dough : 250 gm All Purpose Flour
  • 100 ml melted ghee
  • 3 tbsp. Ghee
  • For Filling : 125 ml Ghee
  • 125 ml fine Samolina
  • 150 gm Nuts (Almond Cashew Pista kismish)
  • 10 strands saffron
  • 1 tsp. cardamom powder
  • 1/4 tsp. Nutmeg powder
  • 300 gms Castor sugar/add according to your taste
  • Ghee for frying Ghughra

How to make Ghughra

  1. Dry Roast Nuts. Chop it finely and keep aside. Do not chop kismish
  2. Heat ghee in a heavy bottom pan. Add saffron and Semolina. Roast on a low flame till it turns golden in Color. Stir continuously.
  3. Remove from the heat and allow it to cool. Add chopped nuts, castor sugar, cardamom powder, nutmeg powder. Mix well. Keep aside.
  4. For the Dough : take a deep bowl and add APF and ghee. Mix well. Add cold milk and bind a semi soft dough.
  5. Cover the dough with wet muslin cloth for 20 minutes.
  6. Take a small ball from the dough and roll it into puri of 3" size.
  7. Take 1 1/2 tsp filling and place on half of the circle. Fold the circle into semi cycle and make it like a half moon.
  8. Now seal the edges by pressing with your fingers. Decorate the edges by twisting the dough at the edges.
  9. Keep in a plate and cover with a muslin cloth. Repeat the process and make all the Ghughra.
  10. Heat ghee in a frying pan. Deep fry on a slow to medium heat to get crispy Ghughra. Fry till Golden.
  11. Drain the excess ghee and remove on absorbent paper. Allow it to cool and store in an air tight container.
My Tip: Use milk for making dough to get crispy Ghughra.

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