Ghughra/Gujiya is a cripsy pastry filled with a sweet filling. I've grown up with this being made every Diwali by my mum. Ghughra also have a unqiue shape like the crescent moon.
Ingredients:
Filling:
4-5 tbsp melted ghee
1 cup fine semolina
1/3 cup caster sugar
2 tbsp pistachio powder
2 tbsp almond powder
1/2 tsp cardamon powder
Pastry:
2 cups plain flour
2 tbsp melted ghee
Warm water
Method
For the filling heat some melted ghee in a pan and add the fine semolina. Roast this on a low flame until the semolina becomes fragrant and changes in colour. (Around 10 minutes). Then turn off the heat and add in the sugar, pistachio powder, almond powder and cardamon powder. Mix throughly and allow this mixture to cool. This will resemble sand.
For the pastry mix together the plain flour and melted ghee. Once mixed add warm water bit by bit until you have a soft and pliable dough. To colour the dough, divide into three and add food colour to the separate portions and knead. Colouring the dough is optional.
Make small balls from the dough and roll these out to about 4 inch size circles, 1mm in thickness. Pinch two ends of the dough together to form a pocket using your hand to cup the rolled out circle. Spoon in some of the cooloed down semolina mixture.
Press the mixture inwards while closing the edges of the pastry together. Water can be used to stop it from sticking to your hands. Crimp the edges using your fingers or you can use a fork.
Fry the ghughras on a medium heat until lightly golden in colour.
Allow these to cool and store them in an air tight container to keep them crunchy.
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