Dry Fruits Ghugra/Gujiya Recipe
About Dry Fruits Ghugra/gujiya Recipe:
A festive sweet of pastry crust pockets filled with dry fruits, desiccated coconut and spiced with cardamom. Generally, in a gujia, the outer pastry is made of all-purpose flour. But you can break away from the norm and make the pastry dough with whole wheat flour. Texture and taste wise the fried gujiya are definitely much better. However for health reasons and to cut down on the fat you can easily bake them when making this gujiya recipe.
- 1 Hr 9 mins
- 11 Ingredients
Ingredients for Dry Fruits Ghugra/Gujiya Recipe
- 3 cup Whole Wheat Flour
- 1/4 cup Ghee
- 4 tablespoon Ware
- 1/4 teaspoon Salt
- 1/4 cup Almonds roughly powdered
- 1/4 cup Pistachios roughly powdered
- 1/4 cup Dates finely chopped
- 1/4 cup Cashew nuts roughly powdered
- 1/4 cup Raisins
- 1/2 cup Desiccated coconut
- 2 teaspoon Cardamom powder
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Dry Fruits Ghugra/gujiya Recipe
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.
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.
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.
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.
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.
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.
Once evenly fried and golden and crispy, remove from the pan, drain the excess oil and place on a kitchen paper towel.
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.