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Ghughara (Karanji)

Cuisine : Gujarati, Rajasthani

Course : Desserts, Mithais

Main Ingredients : Semolina (rava), Ghee (to roast)

Ghughara (Karanji)


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Cooking Time : 50-60 minutes

Servings : 15-17 pieces

Pre-properation : Not Needed

Level of Cooking : Medium

Cooking Time : 50-60 minutes

Servings : 15-17 pieces

Pre-properation : Not Needed

Level of Cooking : Medium

Ingredients : (View as Check-list)

Ghughara (Karanji) : Ingredients List:









Semolina (rava) - 125gm, Ghee (to roast) - 125gm, Ghee (to fry) - 250gm, Cardamom powder- 1/2 tablespoon, Powdered sugar- 200gm, Poppy seeds (khas khas) - 1/2 teaspoon, Grated coconut - 50gm, All purpose flour (maida)- 250gm

Preparation Method :

Step 1: Roast semolina in ghee on low heat till it turns slightly brown.

Step 2: Allow the roasted semolina to cool down.

Step 3: Add 1tablespoon ghee to all purpose flour and knead a dough with the help of sugar-added water. Cover the dough with a wet cloth and keep it aside.

Step 4: Mix powdered sugar, poppy seeds and grated cocnut to the roasted semolina.

Step 5: Now make small balls out of the dough and roll them flat with rolling pin into round shape with diameter of 3 to 4 inch.

Step 6: Fill 1 tablespoon semolina mixture filling on the round flat puri and seal the puri around the edges. Please note that one can seal the puris with various designs. It depends upon your creativity.

Step 7: Now fry the sealed Ghugharas in ghee on low flame till slightly pink.

Step 8: Serve hot.

Key Words: Gujarati Ghughara, Karanji, Gujiya, Sweet Dish, Diwali Sweet

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