Ghughra (also known as Gujiya in North India) is a traditional Gujarati sweet made especially during Diwali. It has a crisp, golden outer covering of maida (flour) and is filled with a rich stuffing of roasted semolina, coconut, dry fruits, cardamom, and sugar. The edges are beautifully folded into a design called kangri. Once fried in ghee, ghughra turns light, flaky, and aromatic. It can be stored for many days, making it a perfect festive sweet to share with family and friends.
Prepare Dough:
Mix flour, salt, and ghee.
Add milk gradually to knead into a stiff dough. Rest for 15–20 minutes.
Prepare Stuffing:
Heat ghee, roast semolina on low flame till fragrant.
Add desiccated coconut, mix well, and cool.
Separately, roast cashews lightly and add along with raisins.
Mix everything with cardamom powder.
Once mixture is fully cool, add powdered sugar and combine.
Shape Ghughra:
Divide dough into small balls, roll into thin puris.
Place stuffing in center, fold, seal edges with water, and make decorative folds (kangri design).
Keep covered with a damp cloth so they don’t dry.
Fry:
Heat ghee/oil on medium flame.
Fry 4–5 ghughra at a time till golden and crisp.
Storage:
Once cooled, store in an airtight container. Stays fresh for 12–15 days.
For Dough:
2 cups all-purpose flour (maida)
3 tbsp ghee (for binding / mohan)
½ cup milk (room temperature, for kneading)
A pinch of salt
For Stuffing:
2–2½ tbsp ghee
½ cup semolina (rava/sooji)
½ cup desiccated coconut
⅓ cup chopped cashews
⅓ cup raisins
1 tsp cardamom powder
½ cup powdered sugar (or boora sugar – add after cooling mixture)
For Frying:
Ghee or oil
