Updated: May 3
Prep Time: 15 minutes Cooking Time: 1 hour
3 cup Semolina Coarse Flour (Suji)
2 tbsp Ghee (Clarified Butter)
2 cups Desiccated Coconut
1 cup Almond Powder
1 cup Pistachio Powder
⅓ cup White Poppy Seeds (Khas Khas)
1 tsp Nutmeg Powder
2 tsp Cardamom Powder
1 tsp Saffron (Kēsara)
1 cup icing Sugar
Ghee-oil for Frying*
3 cups Plain Flour or All Purpose Flour
1 tbsp Ghee (Clarified Butter)
⅓ cup Milk
⅓ cup Water
In a big pan add the ghee and semolina flour, mix well and cook on low heat stirring continuously for 10-15 minutes, making sure the colour of the flour does not change.
Remove from the heat and add the desiccated coconut, almond powder, pistachio powder, poppy seeds, nutmeg powder, cardamom powder and saffron.
Mix well and let it cool for 10 minutes, then add the icing sugar. Mix well and keep it aside.
Knead the dough with ghee, milk and water till soft add water if needed.
Divide the dough into small round balls about the size of a walnut, roll out the balls into thin discs about 3 inches.
Place approximately 1-2 tbsp of stuffing on one half of the pastry disc, and fold over the other half to make a crescent shape, crimp the edges, twisting them slightly as you go. Alternatively, use a pastry cutter or a pastry mould. Make sure the ghughras are completely sealed so that no stuffing falls out.
Heat the ghee-oil on medium-low heat and deep fry the ghuhras till light brown, then drain on kitchen paper, and let them cool.
Store it in an airtight container.
* To make Ghee-oil use ½ cup of oil and mix it with ⅛ cup of ghee (purified butter).