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Meetha Ghughra is a popular Gujarati sweet, essentially deep-fried sweet dumplings traditionally prepared with a stuffing of rava (semolina), coconut, and dry fruits. It is also known as gujiya or karanji in different states of India. In fact, it can be made with various fillings, each offering its own unique flavor and purpose.
In this recipe, I’ll share the traditional Gujarati-style ghughra, shaped into mini, bite-sized pieces. I’ll also provide tips on how to make the stuffing with a market-style twist, without using mawa or dry fruits. This festive season, try this budget-friendly mini ghughra recipe and enjoy it with your friends and family.
The key to making tasty meetha ghughra at home are
- For the stuffing: When preparing the stuffing, roasting the rava (semolina) is key to creating a flavorful filling. Roast the rava on a low flame, adding ghee in batches to help it puff up. Cook the rava until it slightly changes color and becomes aromatic. Let it cool completely before adding powdered sugar. Adding some melted ghee to the stuffing helps bind it together.
- For the outer layer of the ghughra, knead a tight and smooth dough. Avoid kneading a soft dough, but ensure it remains moist. I prefer to knead the dough with milk for enhanced flavor, though water can also be used.
- For rolling and sealing, make sure to seal the ghughra properly to prevent them from opening while frying. If you can’t fold or seal the gujiya as shown in the video, simply seal the edges and pinch them with the back of a fork.
- For frying, fry the ghughra in medium-hot oil over a low to medium flame to ensure they cook properly inside.
- Storage: These deep-fried sweet snacks can be stored for at least 15 days. To ensure better shelf life, store them in an airtight container.
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Recipe video
Meetha ghughra with tips | Gujarati meetha ghughra | sooji gujiya
Ingredients
For stuffing
- 1 cup fine rava
- 1 cup melted ghee
- 1 cup powder sugar
- 1 cup desiccated coconut
- 1 tsp khus khus
- 1 tsp cardamom powder
- ¼ tsp jayphal powder
- ¼ cup kismis
For outer layer
- 2 Cup Maida - All Purpose Flour
- 4 Tbsp Melted Ghee - Clarified Butter
- ¾ cup milk or as needed
- Oil for deep frying
Instructions
Making Stuffing:
- Take 1 cup of melted ghee in a bowl. Add ¼ cup of ghee to a pan and add 1 cup of rava (semolina) to it. Stir continuously and roast the rava on medium flame.
- After 2-3 minutes, add 1 big ladle of ghee from the bowl and continue roasting the rava. Add ghee in batches, three times, and roast the rava until it slightly changes its color to golden brown.
- Once roasted, transfer the rava to a bowl and let it cool completely.
- Then, add 1 cup of powdered sugar, 1 cup of desiccated coconut, 1 tsp of khus khus (poppy seeds), 1 tsp of cardamom powder, ¼ tsp of nutmeg powder, and ¼ cup of raisins. Mix well.
- Add the remaining ¼ cup of ghee and mix thoroughly.
- The ghughra stuffing is ready.
For the Outer Layer:
- In a bowl, mix maida (all-purpose flour), a pinch of salt, and melted ghee (clarified butter). Mix well.
- Gradually add 1 cup of milk and knead into a tight, smooth dough. Cover it and allow it to rest for 15 minutes.
Preparing Ghughra:
- Divide the dough into two parts. Take one part and roll it into a large roti. Then, cut it with a medium-sized bowl to make 8-9 puris from one large rolled roti.
- Take one puri between your thumb and fingers and place about 1 tsp of stuffing in the middle (refer to video).
- Using a little milk, line the edges of the puri and fold it, joining one side with the other to cover the stuffing.
- Now, take the ghughra in your hand and gently press the edges between your fingers, making pleats to give the ghughra its traditional design. You can also use a fork to create a design on the ghughra.
- Repeat the process with the remaining puris.
- Heat oil for frying. Once the oil is hot, reduce the flame to low and fry 9-10 mini-sized ghughras at a time.
- Fry the ghughra until they turn a light golden color. Each batch takes around 5-7 minutes to fry.
- Once done, take them out and place them on a paper napkin to absorb excess oil.
- Allow the ghughra to cool completely before storing them in an airtight container.
Notes
- Use fine rava for the stuffing.
- Stir continuously and roast the rava on medium flame.
- Adding ghee in batches helps the rava puff up easily and roast perfectly.
- Roast the rava until it turns golden brown.
- The proportion of rava and melted ghee should be equal.
- Let the roasted rava cool down completely.
- The proportion of rava and ground sugar should be equal.
- Adding melted ghee to the stuffing gives it binding.
- Knead a smooth and stiff dough for the outer layer. Do not knead soft dough.
- Fry the ghughra on medium-low flame.
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