Ghughra

Prep Time: 15 minutes Cooking Time: 1 hour

Ingredients:

3 cups Semolina Coarse Flour (Suji)

2 tbsp Ghee (Clarified Butter)

2 cups Desiccated Coconut

1 cup Almond Powder

1 cup Pistachio Powder

⅓ cup White Poppy Seeds (Khas Khas)

1 tsp Nutmeg Powder

2 tsp Cardamom Powder

1 tsp Saffron (Kēsara)

1 cup icing Sugar

Ghee-oil for Frying*

Dough:

3 cups Plain Flour or All Purpose Flour

1 tbsp Ghee (Clarified Butter)

⅓ cup Milk

⅓ cup Water

Method:

1. Add the ghee and semolina flour to a big pan, mix well, and cook on low heat, stirring continuously, for 10-15 minutes, ensuring the flour does not change colour.

2. Remove from the heat and add the desiccated coconut, almond powder, pistachio powder, poppy seeds, nutmeg powder, cardamom powder and saffron.

3. Mix well and let it cool for 10 minutes. Then add the icing sugar, mix well, and set it aside.

4. Knead the dough with ghee, milk and water until soft; add water if needed.

5. Divide the dough into small, round balls about the size of a walnut. Roll out the balls into thin discs about 3 inches wide.

6. Place approximately 1-2 tbsp of stuffing on one half of the pastry disc and fold over the other half to make a crescent shape; crimp the edges, twisting them slightly as you go.

   Alternatively, use a pastry cutter or a pastry mould, and make sure the ghughras are sealed so that no stuffing falls out.

7. Heat the ghee-oil on medium-low heat and deep fry the ghuhras until light brown, then, drain on kitchen paper and let them cool.

• Store it in an airtight container.

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Ghughra | The Rasoi Recipes

* Mix 1 cup of oil with ¼ cup of ghee (clarified butter) to make Ghee-Oil.