Dry Fruits Ghugra/Gujiya Recipe

Cooking Directions

• STEP 1.To make the crust, In a mixing bowl add 3 cups whole wheat flour, ¼ tsp salt, ¼ cup ghee. Mix the ghee into the flour till the texture resembles a coarse meal or large crumbs. Add a little water at a time and keep kneading till all the flour comes together to make a firm dough. Cover the dough and allow it to rest for 10 to 15 minutes.
• STEP 2.For the filling, in a blender add ¼ cup chopped dates, ¼ cup raisins, ¼ cup cashew nuts, ¼ cup blanched almonds, ¼ cup cashew nuts. Blend to form a coarse powder. Add in 2 tsp cardamom powder, ½ cup desiccated coconut and blend again until well combined.
• STEP 3.To make the gujiyas, divide the dough into small lemon sized portions. Dust a flat surface and the small ball of dough and roll each one out into a circle of approximately 3 inch diameter.The dough should not be too thin.
• STEP 4.Place 1 tsp full of filling mixture in the centre of the circle. Dip finger into water and wet the edges of the dough. This will help to seal the edges well. Gently fold the filled dough into a semi circle, forming a half moon shape. Press the edges to stick together. The edges can be made pretty by twisting them together to make a pattern along the edge. Alternatively, use a fork to press down the sealed edges and decorate with the fork tines.
• STEP 5.In a deep pan or kadai, heat oil on medium heat for deep frying. The oil is ready when a small piece of dough dropped into the hot oil bubbles up.
• STEP 6.Slip in the gujiyas one at a time and fry on medium heat till golden brown on both sides. Flip them over in the oil to ensure the fry evenly on both sides.
• STEP 7.Once evenly fried and golden and crispy, remove from the pan, drain the excess oil and place on a kitchen paper towel.

Special Comments

• STEP 1.A calzone maker can also be used to make ghughra. Place a rolled out dough circle onto the calzone maker. Fill the centre with filling. Moisten the edges with water. Fold and press the calzone maker to make and seal the ghughra. Peel off any excess dough. Ghughra is ready for frying.