Authentic Ghugra Recipe- Mawa & Nut Filled Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Ghugra Recipe – Mawa & Nut Filled Indian Sweet

Hey everyone! If you’ve ever been to an Indian sweet shop, you might have spotted these delightful little pockets of goodness – Ghugra! They’re flaky, sweet, and utterly addictive. I remember the first time my Nani (grandmother) made these for Diwali… the aroma filled the entire house, and I couldn’t stop at just one! Today, I’m so excited to share her recipe with you. It’s a little bit of work, but trust me, every bite is worth it.

Why You’ll Love This Recipe

This Ghugra recipe is special because it captures the authentic flavors of a traditional Indian sweet. The combination of the flaky pastry and the rich, aromatic mawa and nut filling is simply divine. It’s perfect for festive occasions, special treats, or just when you’re craving something sweet and comforting. Plus, it’s a wonderful way to impress your friends and family with a taste of India!

Ingredients

Here’s what you’ll need to make these delicious Ghugra:

• 1.5 cup flour (approx. 190g)
• 3 Tbsp ghee (approx. 42g)
• 0.125 tsp salt (a pinch!)
• 0.5 cup water (approx. 120ml)
• 1 cup evaporated milk mawa (approx. 225g)
• 0.5 cup nuts of choice (chopped and toasted) (approx. 60g)
• 0.75 tsp cardamom powder (approx. 3g)
• 0.67 cup powdered sugar (approx. 130g)
• 1 pinch saffron (optional)
• 0.5 tsp nutmeg (freshly grated) (approx. 2g)
• 2 cup oil (for frying) (approx. 480ml)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Ghugra:

• Mawa: This is the star of the filling! Mawa, or evaporated milk solids, gives the filling its creamy, rich texture. You can find it at Indian grocery stores, or sometimes even in the international section of larger supermarkets. If you can’t find it, I’ve included a vegan alternative in the variations section.
• Nuts: I love using a mix of cashews and almonds for the filling, but feel free to experiment! Pistachios, walnuts, or even pecans would be lovely. Remember to toast them – it really brings out their flavor.
• Cardamom: This spice is essential in Indian sweets. It adds a beautiful floral aroma and warmth. Don’t skimp on it! Freshly ground cardamom is best, but powdered works well too.
• Saffron: A tiny pinch of saffron adds a luxurious touch and a beautiful golden hue. It’s optional, but highly recommended if you have it. It’s a little splurge that makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the flour, ghee, and salt. Slowly add the water, mixing until a soft dough forms.
2. Cover the dough with a damp cloth and let it rest for 15-30 minutes. This allows the gluten to relax, making the Ghugra pastry nice and tender.
3. While the dough rests, let’s prepare the filling. In a separate bowl, combine the mawa, toasted nuts, cardamom powder, powdered sugar, saffron (if using), and nutmeg. Mix well until everything is nicely combined.
4. Now, roll out the dough into 4.5-inch (approx. 11cm) circles.
5. Place 1-1.5 tablespoons of the filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly to seal, or use a fork to press them together. This is important – you don’t want the filling to leak out during frying!
7. Heat the oil to 325°F (approx. 160°C). Carefully fry 3-4 Ghugra at a time until they’re golden brown, stirring gently to ensure even cooking.
8. Drain the fried Ghugra on paper towels. Serve warm or at room temperature.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy Ghugra.
• Make sure the oil is at the correct temperature before adding the Ghugra. If it’s too hot, they’ll burn on the outside before the filling is heated through.
• If the Ghugra start to brown too quickly, reduce the heat.
• For a more even seal, lightly brush the edges of the dough with water before folding.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and mawa alternatives. There are some great vegan mawa options available online now! My friend, Priya, swears by the one she gets from a local Indian vegan store.
• Gluten-Free Adaptation: Use a gluten-free flour blend. You might need to adjust the amount of water slightly to get the right dough consistency.
• Spice Level: Adjust the amount of cardamom and nutmeg to your liking. I sometimes add a tiny pinch of clove for extra warmth.
• Festival Adaptations: During Diwali, I like to add a little bit of edible silver leaf (varak) to the Ghugra for a festive touch. For Holi, you could add a few strands of colored sugar to the filling!

Serving Suggestions

Ghugra are delicious on their own, but they’re even better with a cup of chai! They also pair well with a scoop of vanilla ice cream or a dollop of sweetened yogurt.

Storage Instructions

Store leftover Ghugra in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just make sure to thaw them completely before serving.

FAQs

Let’s answer some common questions:

What is Ghugra and where does it originate from?

Ghugra is a traditional Indian sweet, popular in Gujarat and Rajasthan. It’s essentially a sweet pastry filled with a rich mawa and nut mixture.

Can I make the dough ahead of time?

Yes, you can! Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling it out.

What is the best way to toast the nuts for optimal flavor?

I prefer to toast the nuts in a dry pan over medium heat, stirring frequently, until they’re fragrant and lightly golden brown. You can also toast them in the oven at 350°F (175°C) for about 7 minutes.

Can I use a different type of filling for Ghugra?

Absolutely! You can experiment with different fillings, such as coconut, dates, or even a chocolate-nut mixture.

How do I know when the oil is at the correct temperature for frying?

A good way to test the oil temperature is to drop a tiny piece of dough into it. If it sizzles and floats to the surface, the oil is ready.

What is Mawa and where can I find it?

Mawa is evaporated milk solids, and it’s a key ingredient in many Indian sweets. You can find it at Indian grocery stores or online.

Enjoy making these delightful Ghugra! I hope this recipe brings a little bit of Indian sweetness into your kitchen. Let me know how they turn out in the comments below!