Authentic Ghugra Recipe- Nuts, Coconut & Semolina Sweet

Last Updated on 1 month by Neha Deshmukh

Authentic Ghugra Recipe – Nuts, Coconut & Semolina Sweet

Introduction

Oh, Ghugra! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the sweet aroma of frying dough. These little pockets of goodness are a true labor of love, but trust me, every single bite is so worth it. Ghugra, also known as Gujia, is a beloved Indian sweet, especially popular during Diwali and Holi. I’m so excited to share my family’s recipe with you – it’s been passed down for generations, and I’ve tweaked it just a little to make it extra special. Let’s get baking (and frying!)

Why You’ll Love This Recipe

This Ghugra recipe isn’t just about a delicious sweet; it’s about experiencing a piece of Indian culture. The combination of crunchy nuts, sweet coconut, and the delicate semolina filling encased in a flaky pastry is simply divine. It’s perfect for gifting, celebrating, or just enjoying with a cup of chai. Plus, it’s surprisingly satisfying to make – there’s something therapeutic about folding those little pockets!

Ingredients

Here’s what you’ll need to create these delightful Ghugra:

• 2 cup all-purpose flour (240g)
• ¼ cup ghee (57g) – plus extra for greasing
• ½ tsp salt (3g)
• ½ cup water (120ml)
• ¼ cup ghee (57g)
• ¾ cup nuts (cashews, almonds) (120g) – roughly chopped
• ⅓ cup shredded coconut (30g)
• 1 Tbsp white poppy seeds (9g)
• ⅓ cup rava (semolina) (30g)
• ⅔ cup powdered sugar (120g)
• ¾ tsp cardamom powder (3g)
• 1 Tbsp golden raisins (10g)
• ½ tsp nutmeg (1g)

Ingredient Notes

Let’s talk ingredients! Ghee is essential here. It adds a richness and flavor that butter just can’t replicate. Don’t skimp on it! Rava, or semolina, gives the filling a lovely texture – it’s not too soft, not too hard, just right.

Cardamom is the heart and soul of many Indian sweets. I prefer using freshly ground cardamom for the most fragrant flavor. Feel free to adjust the amount to your liking – some people prefer a stronger cardamom taste.

Now, about the filling! Traditionally, Ghugra fillings vary regionally. Some families add khoya (milk solids), others use different combinations of nuts. Feel free to experiment and make it your own! My grandmother always added a tiny pinch of saffron, which was a lovely touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour, salt, and ¼ cup of ghee. Rub it all together with your fingertips until the mixture resembles coarse breadcrumbs. This is where the ghee really starts working its magic! Gradually add the water, a little at a time, and knead until a sticky dough forms. Don’t overwork it. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
2. Prepare the Filling: While the dough rests, let’s make the filling. Heat 1 tablespoon of ghee in a pan and toast the nuts until lightly golden. Chop them finely. In the same pan, toast the coconut and poppy seeds in 2 tablespoons of ghee until fragrant. Be careful not to burn them! Separately, toast the rava in 2 tablespoons of ghee until golden brown. This step is important – it removes the rawa’s raw taste.
3. Combine the Filling: In a large bowl, combine the toasted nuts, coconut, poppy seeds, rava, powdered sugar, cardamom powder, raisins, and nutmeg. Mix everything well until it’s all nicely combined. It should come together into a cohesive mixture.
4. Shape the Ghugra: Divide the dough into 16 equal-sized balls. On a lightly greased surface, roll each ball into a thin circle – about 3-4 inches in diameter. They don’t have to be perfect circles, don’t stress!
5. Fill and Seal: Place a heaping tablespoon of the filling on one half of each dough circle. Fold the other half over to form a semi-circle. Now, this is the tricky part! Seal the edges tightly with your fingers or a fork. You want to make sure there are no gaps, or the filling might escape during frying.
6. Fry to Golden Perfection: Heat oil (enough for deep frying) in a deep pan or wok over medium heat (around 325°F/160°C). Gently drop a few Ghugra into the hot oil, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they are golden brown and crispy. Drain them on paper towels to remove excess oil.

Expert Tips

• Don’t be afraid to experiment with the filling! Add a little bit of chopped pistachios or a sprinkle of rose petals for extra flavor and aroma.
• If the dough is too sticky, add a little bit of flour. If it’s too dry, add a little bit of water.
• Maintain a consistent oil temperature for even frying.
• Don’t overcrowd the pan while frying – this will lower the oil temperature and result in soggy Ghugra.

Variations

• Vegan Adaptation: Use plant-based ghee and substitute the milk powder in the filling with an equal amount of almond flour or cashew cream.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more! My friend, Priya, adds a pinch of cloves to her Ghugra – it’s delicious!
• Festival Adaptations: Ghugra are traditionally made for Diwali and Holi, but they’re perfect for any celebration. I’ve even made them for birthdays!

Serving Suggestions

Ghugra are best enjoyed warm, with a cup of chai or a glass of cold milk. They also make a beautiful addition to any festive platter.

Storage Instructions

Store Ghugra in an airtight container at room temperature for up to 3-4 days. They might lose some of their crispness over time, but they’ll still taste delicious!

FAQs

• What is Ghugra and where does it originate from? Ghugra (also known as Gujia) is a sweet dumpling originating from the Indian subcontinent. It’s particularly popular in North India and is traditionally made during festivals like Diwali and Holi.
• Can I make the dough ahead of time? Yes, you can! Make the dough and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling.
• What type of nuts are best for Ghugra? Cashews and almonds are the most commonly used nuts, but you can also add pistachios, walnuts, or pecans.
• How do I prevent the Ghugra from bursting while frying? Make sure to seal the edges of the Ghugra tightly and maintain a consistent oil temperature. Don’t overcrowd the pan.
• Can I air fry Ghugra instead of deep frying? Yes, you can! Preheat your air fryer to 350°F (175°C) and air fry the Ghugra for 10-12 minutes, flipping halfway through. They won’t be as crispy as deep-fried Ghugra, but they’ll still be delicious and healthier!