New Sweet Gujarati Ghughra Recipe (Gujiya) | મીઠા ઘુઘરા બનાવવાની રીત

• In a mixing bowl, add Maida flour
• Gradually keep adding cooking oil and mix it with flour (you may use Ghee in place of oil or mix both ghee and oil)
• After mixing thoroughly both oil and flour, take some flour into the palm, press it like a stress ball, and if the mixture holds the shape then it means mixture is perfect ready to add water.
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• Now, slowly add water into the mixture and knead until a firm and smooth dough is formed. And your dough should be ready.
• Put the dough aside and cover it with the lid or cloth and let it rest until you finish stuffing preparation.

• Take 2 tablespoon Ghee in a pan, ignite the stove and set the stove to medium flame to melt the ghee.
• Take 1/2 cup of almond and roast it until it roasts well and then take almonds out in another bowl. Roughly 3 to 4 minutes is enough for well roasting.
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• Keep the remaining ghee in a same pan and add 1/2 cup of cashews and roast them well the same way and take cashews also out  in separate bowl once properly roasted.
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• Now, add 1 more tablespoon ghee into the same pan which should have some ghee already and then add Semolina coarse (Rava) and roast it properly.
• Keep roasting semolina in the ghee until it starts to smell and slightly changes its color. Roughly it should take 6 to 7 minutes for proper roasting.
• Once Semolina coarse (Rava) is well roasted, take it out from the pan.
• Now, add 1 tablespoon Ghee and 1/2 cup coconut powder into the pan and keep stirring on a low flame for 1 minute.  And then take the ghee roasted coconut powder out before coconut starts to burn.
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• Now, take roasted almonds and cashew into the grinder and grind them until they are coarsely crushed.
• Next, take a mixing bowl, add following ingredients and mix them thoroughly.
  • the coarsely crushed ghee roasted almond and cashew powder
  • Ghee roasted semolina
  • Ghee roasted coconut powder
  • 1/4 teaspoon Jaifal (Nutmeg) powder
  • 1 teaspoon Cardamom (Elaichi) powder 
  • 1 teaspoon Khas-khas (poppy seeds)
• Let this mixture cool down completely then add 3/4 cup of White powder sugar and mix it well. (Sugar quantity can be adjusted as per your preference)

This finishes the Stuffing preparation.

• From the whole dough, take a small amount of the dough and shape it into evenly rounded balls.
• Take the rounded balls in between your both palms and flatten the ball. Then take a rolling pin and roll it out to form a circular shape of 'puri'.
• (Optional) If you don't find yourself comfortable in shaping a 'puri' for Ghughra then you may use 'Dough press roti maker' and get the same a circular shape for Ghughra puri.
• Take the 'Puri' into your hand and hold it by using your thumb and first finger.
• In a center of a puri, add 1 - 1½ spoon of Ghughra stuffing using spoon. Make sure the stuffing remains in the center and then press it gently.
• Using little water on your fingers dampen the edges of a puri and then fold it over to seal the stuffing, pressing the sides together.
• Hold the Ghughra in your hand and delicately pinch the edges between your fingers to form pleats, creating a Ghughra design. Alternatively, you have the option to use a fork to create a design on the Ghughra by pressing the fork edges on the Ghughra edges or you may buy the Ghughra mould available to buy outside.
• [caption id="attachment_53" align="alignnone" width="300"] Mould pressed Ghughra[/caption]
• Follow the same steps to shape the Ghughra for rest of the stuffing.

• Take a deep frying pan, pour the cooking oil enough to fully dip 6 to 7 Ghughra and put it on the high flame
• Once oil is hot, add 1 Ghughra into the oil for frying and set the medium flame for frying and keep rolling the Ghughra using Strainer Skimmer spoon until it turns to light golden brown color. This step helps determine the required temperature of the oil before starting more Ghughra at once.
• Now, maintain the stove flame, start adding 6 to 7 Ghughra at once in the frying pan and using Strainer Skimmer spoon keep them turning continuously until all becomes light golden brown colour. Then take them out.
• Repeat same process for all remaining Ghughras.
• Once all Ghughras have been fried and taken out separately then put them outside into a dish until they cool down properly.
• Lastly, when they are no longer hot and at a normal temperature then store them into an airtight ziplock bag or container.