Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ghughara diwali special. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gujiya (Ghughara) is traditional India sweet which is popularly make at festival time of Diwali and Holi. There are so many variations in this recipe with its stuffing to its name. Ghughra/Karanji is a recipe we make every Diwali and it never fails to impress. Handcrafted dough balls stuffed with khoya, dry fruits and sugar, fried to a crisp golden brown makes for a delicious festive sweet.
Ghughara diwali special is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Ghughara diwali special is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook ghughara diwali special using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Ghughara diwali special:
- Get Dough:- 2 cups plain flour
- Take 4 tablespoon melted ghee
- Make ready Pinch salt
- Prepare For filling
- Prepare 1 tablespoon poppyseeds
- Make ready 1 cup mixed nuts
- Prepare 1/2 cup semolina
- Prepare 1/4 cup mawa
- Get 1/4 cup ghee
- Prepare 2 tablespoon desiccated coconut
- Take 3/4 cup powder sugar
- Get 1/4 cup trutti frutti
- Take 1/2 teaspoon cardamom powder
- Take 1/4 teaspoon nutmeg powder
- Get Few strands of saffron
Diwali Ghughra Recipe Ghughra (or gujia/karanji, depending on your preference) is a special fried pastry typically filled with delicious nuts. Indian food blogger, Bhavna, has her own amazing Diwali ghughra recipe that's perfect for the upcoming holiday. Give it a try for yourself! Mawa Ghughra is a traditional Gujarati sweet recipe, deep-fried, and is shaped in a half-moon.
Steps to make Ghughara diwali special:
- For the dough - - Sieve flour and add melted ghee and salt and rub with fingertips until its binding consistency. - Start adding warm milk little at a time - and make a stiff dough. Brush some oil and set aside for 30 minutes.
- Making of filling:- - In a pan add 1 teaspoon ghee and roast the nuts. Transfer in a plate and set aside to cool. Once cooled grind in a food processor. - - In the same pan add 1 tablespoon ghee and 2 tablespoon milk and add 1/2 cup of milk and mix well. Cook on a very low heat until it starts releasing ghee. Transfer in a plate to cool
- In the same pan add ghee and roast the semolina until light golden brown. Add the coconut and poppyseeds and cook for further minute or so. Turn off the gas. - - Mix all the ingredients in a bowl adding powdered sugar, saffron, trutti frutti cardamom and nutmeg. Mix everything well. Set aside.
- Making of ghughara - Take a small ball of dough and roll into 4 in diameter rounds. Put about 1 1/2 tablespoon of the fillings and brush some water around the edge. Press the edges and pinch and crimp the edges. Fry on medium heat until lightly golden. Let it cool completely. Enjoy. - - If you are using raisins make a hole with a toothpick as it can pop.
Give it a try for yourself! Mawa Ghughra is a traditional Gujarati sweet recipe, deep-fried, and is shaped in a half-moon. The outer layer is a light crisp layer of all-purpose flour, resembling that of a croissant. It has a shape of a half-moon dumpling and traditionally has a filling of milk solids, sugar, coconut, and nuts. Several regional cuisines in India feature dishes similar to Ghughra, but with different fillings.
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