Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ghughara diwali special. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. This is a simple Diwali sweet recipe that you can make at home. Ghughra is a traditional sweet specially made during the Diwali Festivals.
Ghughara diwali special is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Ghughara diwali special is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ghughara diwali special using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ghughara diwali special:
- Make ready Dough:- 2 cups plain flour
- Make ready 4 tablespoon melted ghee
- Take Pinch salt
- Make ready For filling
- Prepare 1 tablespoon poppyseeds
- Make ready 1 cup mixed nuts
- Prepare 1/2 cup semolina
- Make ready 1/4 cup mawa
- Get 1/4 cup ghee
- Take 2 tablespoon desiccated coconut
- Take 3/4 cup powder sugar
- Get 1/4 cup trutti frutti
- Get 1/2 teaspoon cardamom powder
- Take 1/4 teaspoon nutmeg powder
- Prepare Few strands of saffron
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.
Instructions 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.
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. See recipes for Ghughara diwali special, Ghughara too. This recipe is Gujarati, she says, but regional variations include Maharashtrian 'karanji' and Punjabi 'gujiya'. Ghughara also known by many other names such as Gujiya or Karanji, is a fried pastry filled with an aromatic nuts mixture or variety of stuffings of mawa and semolina.
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