Gujarati Ghoogra

Enjoy this tasty dessert recipe specially made by Gujaratis and Maharashtrians during festivities. Gujaratis have a different style of making it and here I have listed down the Gujarati style of making this sweet dish.

Ingredients:
Stuffing:
  • 100gms pure ghee for roasting
  • 250gms wheat rava
  • 100gms khoya ( milk mava )
  • 5ogms dry coconut powder
  • 50 to 100gms sugar powder
  • 150 gms crushed dates
  • 150 gms crushed figs
  • 30 gms finely chopped almonds
  • 30 gms finely chopped cashew nuts
  • 30 gms finely chopped pistachio
  • 20 to 30 gms red raisins (raisins-dry grapes) optional
  • 10gms khaskhas – poppy seeds
  • 20 to 30gms cardamom powder
  • Dough for the covering:
  • 2 tbsp ghee for mixing in the flours
  • 200 gms maida
  • 100 gms thin wheat flour
  • 50 gms soy flour
  • 50 gms oat floor.
Frying:
  • 500 to 600 gms pure ghee.
Preparation:
  • Take all the flours (wheat, oat and soy) and maida in a broad vessel. Add 2 tbsp ghee in it to make the dough soft. Mix them properly. Mix water or milk to make dough like bhakhari. Mix it well. Cover the dough with wet thin cloth. Keep it aside for some time.
  • Meanwhile prepare for the stuffing. Take 100gms pure ghee in a roasting pan. Heat it on a medium flame. Add wheat rava in it and roast it properly till it turns light pinkish brown in colour. Add dry coconut powder and milk maava – khoya, mix and roast for 2 minutes. Then add crushed dates, crushed figs, finely chopped almonds, finely chopped cashew nuts, finely chopped pistachio, red raisins(dry grapes) optional, mix well. Then add 50 to 100gms (or to your taste) sugar powder. Mix well and roast till sugar melts. Mix properly till sugar water dries. Lastly add 10 gms khaskhas – poppy seeds, 20 to 30 gms cardamom powder. Mix well for one minute and keep the mixture aside under the fan for it to cool down.
  • Now take the dough, make equal small parts of it and roll them into small round shaped puries. Fill the stuffing into half of the puri and cover with the balance half.apply water on the border of the entire round puri so that when you cover, it sticks properly. Mould the border with thumb and finger tips or with moulds available in the market Once the moulded stuffed puris are ready, arrange them in the dish and cover with wet thin cloth.
  • Lastly take ghee in a frying pan, heat it properly, and then fry ghugharas in it, fry them properly. Remove in a plate. Serve in a serving plate. These can be preserved in an air tight box or tin after cooling.

 

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