Ghughra

Cook along · 10 steps

Method

1. 1

   Roast 10-12 almonds, 10-12 cashews, and 2 tbsp pistachios in 1/2 tsp ghee on low flame. Let cool, then grind coarsely.

2. 2

   Roast 1/2 cup fine semolina in 2 tbsp ghee on low flame for 4-5 minutes until done.

3. 3

   Roast 1/2 cup desiccated coconut on low flame for 1 minute (do not darken).

   

4. 4

   Mix semolina, coconut, and ground dry fruits. Let cool completely.

5. 5

   In cooled mixture, add 1/2 tsp cardamom powder, 2 tsp chopped raisins, and 1/2 cup powdered sugar. Mix well. Stuffing is ready.

   

6. 6

   For dough: Mix 2 cups flour with 3 tbsp melted ghee. Add water gradually (1/2 cup + 1 tbsp) and knead into smooth dough. Cover and rest 15 minutes.

7. 7

   Divide dough into small balls. Roll into thin circles (not too thick). Cut into rounds using a bowl.

8. 8

   Apply water on edges. Place stuffing in center. Seal edges - ensure no stuffing touches the edge. Shape using fork, pin, or mold as desired.

   

9. 9

   Heat ghee/oil until slightly lukewarm (not too hot). Fry on low flame for 8-9 minutes until golden and crispy. Do not turn immediately - wait 2-3 minutes before turning.

10. 10

    Store in airtight container up to 20-25 days. Offer to Thakur ji with Tulsi leaves. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Hare Hare