by Ghughra, also known as Gujiya or Karanji in other parts of India, is a traditional Gujarati delicacy featuring crescent-shaped pastries stuffed with a sweet filling of coconut, nuts, and jaggery, then deep-fried to golden perfection. A festive favorite during Diwali and other celebrations, these crispy delights are loved for their rich taste and satisfying crunch. Whether you’re preparing for a special occasion or craving a sweet indulgence, this detailed Ghughra recipe will guide you to craft this Gujarati classic at home. Let’s shape some sweetness!
Prep Time
- 20 minutes
(Includes preparing dough and filling)
Cook Time
- 30 minutes
(Frying the ghughras in batches)
Total Time
- 50 minutes
(A festive treat worth the effort!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 12-15 ghughras (serves 4-6 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1800 kcal
- Protein: 25g
- Fat: 110g
- Saturated Fat: 40g (from ghee and coconut)
- Unsaturated Fat: 70g
- Carbohydrates: 190g
- Dietary Fiber: 10g
- Sugars: 90g (from jaggery and nuts)
- Sodium: 600mg (varies based on salt content)
- Cholesterol: 30mg (from ghee)
- Vitamins and Minerals:
- Vitamin E: 20% of Daily Value (DV) (from nuts)
- Iron: 15% of DV
- Magnesium: 25% of DV
Note: Values may vary based on portion size, oil absorption, and specific ingredient brands.
Ingredients
For the Dough:
- 1.5 cups all-purpose flour (maida)
- 2 tablespoons ghee – for a flaky texture
- 1/4 teaspoon salt
- Water – as needed to form a firm dough (about 1/3 cup)
For the Filling:
- 1 cup fresh grated coconut – or dry coconut if fresh isn’t available
- 1/2 cup jaggery – grated or finely chopped
- 1/4 cup mixed nuts – almonds, cashews, pistachios (chopped)
- 1 tablespoon raisins – optional, for sweetness
- 1/2 teaspoon cardamom powder – for aroma
- 1 tablespoon ghee – for roasting the filling
- 1 teaspoon poppy seeds (khus khus) – optional, for texture
For Frying:
- Vegetable oil or ghee – enough for deep frying (about 2-3 cups, depending on pan size)
Equipment Needed:
- Mixing bowl
- Rolling pin and board
- Small pan for filling
- Deep frying pan or kadhai
- Slotted spoon
Step-by-Step Recipe
Step 1: Prepare the Dough
- In a mixing bowl, combine 1.5 cups all-purpose flour and 1/4 teaspoon salt. Add 2 tablespoons ghee and rub it into the flour with your fingers until it resembles coarse crumbs.
- Gradually add water (start with 1/4 cup) and knead into a firm, smooth dough – stiffer than chapati dough but pliable.
- Cover with a damp cloth and let it rest for 15-20 minutes.
Step 2: Make the Filling
- Heat 1 tablespoon ghee in a small pan over low heat. Add 1 cup grated coconut and roast for 2-3 minutes until lightly aromatic, stirring constantly to avoid burning.
- Add 1/2 cup grated jaggery and stir until it melts and blends with the coconut (about 3-4 minutes).
- Mix in 1/4 cup chopped nuts, 1 tablespoon raisins (if using), 1/2 teaspoon cardamom powder, and 1 teaspoon poppy seeds (if using). Cook for another 1-2 minutes until the mixture thickens slightly.
- Turn off the heat and let the filling cool completely.
Step 3: Shape the Ghughras
- Divide the rested dough into 12-15 equal balls (about the size of a large marble).
- On a lightly floured surface, roll each ball into a thin circle (about 4-5 inches in diameter).
- Place 1-2 teaspoons of the cooled filling in the center of the circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.
- Crimp the edges with a fork or pinch and twist them into a decorative pattern to ensure the filling stays inside. Repeat for all dough balls.
Step 4: Fry the Ghughras
- Heat vegetable oil or ghee in a deep frying pan or kadhai over medium heat. Test readiness by dropping a small piece of dough – it should sizzle and rise slowly.
- Carefully slide 3-4 ghughras into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes on each side until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ghughras.
Step 5: Serve
- Let the ghughras cool slightly before serving – they’re best enjoyed warm or at room temperature.
- Serve as a festive snack or dessert, paired with tea or as part of a Diwali sweet platter. Store leftovers in an airtight container for up to a week.
Benefits of Ghughra
Ghughra is a sweet indulgence with some wholesome perks! Here’s why it’s a delightful treat:
- Energy Boost: Jaggery and nuts provide quick energy from natural sugars and healthy fats.
- Healthy Fats: Coconut and nuts offer heart-friendly fats and essential nutrients.
- Fiber Source: Coconut adds dietary fiber for digestion.
- Mineral-Rich: Jaggery and nuts supply iron and magnesium for vitality.
- Festive Nutrition: A traditional treat that blends flavor and nourishment.
- Mood Lifter: Sweet and crunchy bites that bring joy to celebrations!
Note: As a fried sweet, enjoy ghughra in moderation as part of a balanced diet.
