Meetha ghughra is an easy and popular Gujarati sweet. It is deep-fried sweet dumpling made with rava, coconut, mawa and dry fruit stuffing. It is generally prepared during the Diwali festival and is also called Gujiya and karanji in different states. Traditionally it is made with a plain maida-based covering, but in this recipe, I have shown a layered variety similar to curry puff. Try this layered ghughra recipe this festival season and enjoy it with your friends and family members.
The key to making tasty Layered meetha ghughra at home are
- Firstly, in traditional recipes, ghughra is prepared with maida or plain flour. however, you can make it healthier by using wheat flour too.
- For stuffing, I have used the popular and easy combination of roasted rava, mawa, crushed dry fruit, coconut, and sugar. you can vary the stuffing to your choice.
- layering the ghughra will make it flakier and crispier. Additionally, seal the ghughra well else there are chances it to open while frying.
- Lastly, you can easily store these deep-fried sweet snacks for a minimum of 15 days. store it in an airtight container for better shelf life.
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Recipe video
Meetha ghughra | layered gujiya recipe | Gujarati ghughra recipe
Ingredients
For outer layer
- 2 Cup Maida - All Purpose Flour
- Pinch of salt
- 4 Tbsp Melted Ghee - Clarified Butter
- ยฝ cup Water or as needed
- 2 tbsp ghee - for paste
- 2 tbsp corn flour - or maida or rice flour
- Oil for deep frying
For stuffing
- 4 tbsp ghee
- ยผ cup cashew
- ยผ cup almond
- ยผ cup pistachio
- ยฝ cup fine rava
- ยฝ cup mawa
- 3 tbsp desiccated coconut
- 1 tbsp poppy seeds
- ยพ cup sugar
- 1 tsp cardamom powder
- ยผ tsp jayphal powder
Instructions
Stuffing
- In a pan take Ghee (Clarified Butter) and add dry fruits and roast it. Take it out into a plate. Keep it aside.
- Then in the same pan, add Fine Sooji / Rawa / Semolina and cook for about 5-6 min on low heat till Sooji turns light pink. Add roasted suji to the plate.
- Now roast mawa and cook till it slightly changes its color. Take it out into a plate.
- Then roast desiccated coconut and poppy seeds for a minute. Add to the plate.
- Now add roasted dry fruits into a mixer jar and grind them coarsely. Add it into a mixing bowl.
- Then add roasted Rava, mawa, coconut, and poppy seeds. Mix well.
- Add powder sugar, cardamom powder, and nutmeg powder. Mix everything.
- Ghughra stuffing is ready.
For outer layer
- In a bowl mix Maida (All Purpose Flour), a pinch of salt, and Melted Ghee (Clarified Butter). Mix well.
- add water gradually and knead a tight and smooth dough. Cover it and allow it to rest for 15 mins.
Preparing ghughra
- Knead the dough for about 1 min and divide the dough into equal size balls. I got 6 equal size balls. (refer to video)
- Roll the dough medium thick with a rolling pin. Keep it aside on a plate.
- Same way roll all other dough balls and keep them aside.
- For sata, In another bowl mix corn flour and ghee. Whisk it for 2 minutes. Sata for layered ghughra is ready.
- Now place one of the rolled roti on a clean surface and apply the corn flour and ghee paste over it.
- Place the second rolled roti over it. Again apply the paste.
- Repeat the same process till the last rolled dough is placed.
- Apply the paste over the last rolled dough.
- Roll all 3 layers together tightly from one end to another and form a log. Roll the log and stretch it.
- Cut the log into 1-inch pieces.
- Take one of the cut pieces and flatten it gently with the help of the palm.
- Roll it again and make medium size puri. No need to roll it too thin.
- Place about 1tbsp of stuffing in the middle.
- Using a little water line the edges of the Puri and cover the mixture by joining one side with the other.
- Now take the Ghughra in your hand and lightly press the edges between your fingers & make pleats to give Ghughra Design. You can also make designs on ghughra using any cutter or fork.
- Repeat the process for the rest of Gujiyas.
- Heat Oil for Frying ghuhghra. Once the oil is hot reduce the flame to low and Fry 5 ghughra Fry till Ghughra till it becomes light golden colour. One batch takes around 12-13 min for frying.
- Once done take it out on a wire rack or paper napkin.
- Allow Ghughra to cool down completely and then put it in an air-tight container.
Notes
For stuffing
- roast rava on low flame till it changes its color.
- Grind dry fruit on the pulse so the oil will not release from it.
- add sugar after the mixture is completely cooled down.
- rub ghee with your fingers until it is well incorporated with the flour.
- If flour forms a shape between your palms means ghee is enough and well incorporated.
- make tight and smooth dough; do not make a soft dough.
- apply a thin layer of ghee-flour mixture on rolled roti.
- starch roll with your hand, do not apply more pressure on it.
- roll medium thick puri gently otherwise, layers will not separate properly.
- seal ghughra properly with water. ย ย ย ย ย ย ย ย ย ย ย ย ย
- fry ghughra on medium-low heat.
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