| Prep | Cook | Total | Serves |
|---|---|---|---|
| 20 min | 30 min | 50 min | 15-20 pieces |
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 calories |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 15 g |
Diwali is incomplete without traditional sweets, and Ghughras are a crowd favorite! If you don’t have mava or a fancy mold, don’t worry. This recipe shows you how to create a rich, creamy filling using dry fruits and semolina, ensuring your Ghughras are just as tasty and crispy as the traditional ones. Let’s dive into this simple, homemade version!
Ingredients
Instructions
- Prepare the dough by mixing flour and ghee. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.
- Dry roast cashews and almonds, then grind them into a fine powder.
- In a pan, heat ghee and roast the semolina (suji) on low to medium flame until it turns a light brown color and becomes aromatic.
- Turn off the heat. Add the powdered dry fruits, powdered sugar, and cardamom powder to the roasted suji. Mix well. If the mixture is too dry, add a teaspoon of ghee.
- Divide the dough into small, equal-sized balls and roll them into thin, small circles (puris).
- Place a spoonful of the sweet filling in the center of each circle.
- Apply a little water to the edges of the circle. Fold it into a half-moon shape and press the edges firmly with your fingers to seal them tightly.
- Heat oil in a pan on medium heat. Carefully slide in the Ghughras.
- Fry on medium-low flame, flipping occasionally, until they are golden brown and crispy on all sides.
- Remove and let them cool slightly before serving.
Your delicious, mava-free Ghughras are ready! These are perfectly crispy on the outside and rich on the inside. Enjoy them with your family this festive season!
