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.

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.

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.