Ghughra / Gujiya / Karanji / Parakhdi - Dessert Month Recipe 8

Ghugra / ghughra are made at my home every Diwali and they are my absolute favorite. Crispy shells stuffed with flaky, sweet and delicious filling. They are eaten at holi as well and today being holi there was no better dessert to write about. The filling at home is made of coconut flakes, suji (rava), sugar and dry fruits. You can add some khoya (mava) to it as well in coconuts proportion. The proportion of rava to coconut to sugar is 3:1:2.

Ingredients:

Filling:

3/4 cup suji (cream of wheat)

1/4 cup coconut powder (fine flakes)

1/2 cup granulated sugar

2 tablespoons chironji or pista 

Covering:

1 cup all-purpose flour 

1/2 cup refined oil

Water

Refined oil or ghee to fry

Mix the flour with the oil and mix well. Rub it between palms and when it is all mixed it should form a clump when pressed between fingers. Slowly add water to form a tight dough. Cover with a wet cloth and keep aside.

Grind the sugar to form a powder. Heat a heavy bottomed wok and dry roast the suji. It should change color slightly to become light brown. Remove from heat and add the coconut and sugar and mix well. Taste and adjust for sweetness. If you want to add mava, heat a teaspoon of ghee to a hot wok and saute the mava. Add to the rava, coconut mixture. 

Roll out a thin roti from the dough about 1-1.5 mm thick and 4 inches in diameter. A little variation is fine. Put a tablespoon of filling on one side (like a half moon) and cover with other half. Press the sides to seal. To make the design on the edge, press the edge dough flat on the rolling surface. Lift the end like a wave and fold over and press to complete. Continue for the entire half moon.

Heat the oil and when ready, add one or two ghugras to fry. Fry on low-medium heat till golden brown. 

Serve warm! And Happy Holi everyone.