Ghooghra ( ઘૂઘરા ) Recipe | Sweet Fried Dumplings

Introduction of Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]. Ghooghra, also known as Gujiya in North India, are sweet, deep-fried dumplings. They have a crispy, flaky pastry shell on the outside and are filled with a sweet, aromatic mixture of roasted semolina (sooji), mawa (milk solids), coconut, nuts, and cardamom. These half-moon shaped pastries are a quintessential festive treat.

Watch recipe video about Ghooghra ( ઘૂઘરા ) Recipe | Sweet Fried Dumplings: Ghughra Recipe | How to make Ghughra at Home

Ghughra is a famous Gujarati sweet made specially during Diwali. It is made with white flour stuffed with suji and nuts and fried in ...

Fun Facts about Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings].

• The name ‘Ghooghra’ might come from the rattling sound they make, like an anklet (‘ghunghroo’), because of the dry filling inside.
• The decorative edge of the ghooghra is often sealed by pinching and twisting it by hand, a skill that takes practice to perfect.

Traditional Value of Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]. Ghooghra is the sweet of Diwali. It is one of the most important ‘mithais’ prepared during the festival of lights. Families often get together to make large batches of ghooghras, with everyone helping to roll, stuff, and fry. They represent the joy, togetherness, and celebratory spirit of Diwali.

Why People Love to Eat Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]? People love the delightful contrast of the crispy, flaky pastry and the sweet, crumbly, and aromatic filling. Every bite is a mix of textures and flavors – the crunch of the shell, the softness of the mawa, and the nuttiness from the coconut and nuts. It’s a very satisfying and festive sweet.

When People Eat Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]? This is a signature sweet for the festival of Diwali. While available in sweet shops year-round, they are most special when made at home during the festive season.

Which Other Dish or Foods Complement Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]? Ghooghras are a standalone sweet. They are typically made in large quantities and stored in airtight containers to be enjoyed and shared with friends and family throughout the Diwali festival.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]?

• During Diwali preparations, a common activity is, “Chalo, badha bhega mali ne ghooghra banaviye.” (“Come on, let’s all get together and make ghooghras.”).
• A perfect ghooghra is described as, “Ekdam khasta ane andar mawa barobar bharelo chhe.” – “Perfectly flaky and with a proper mawa filling inside.”

FAQ about Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings]?

• Why did my ghooghras open up while frying? This happens if the edges are not sealed properly. Make sure to press the edges firmly. Applying a little water along the edge before sealing can act as a glue and help them stick together.
• How do I get a flaky, bubbly crust? The secret is in the dough. Adding a good amount of hot ghee or oil (‘moyan’) to the flour and kneading a semi-stiff dough is key to getting that perfect flaky, ‘khasta’ texture.

Recipe of Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings] | જાણો Ghooghra (ઘૂઘરા) [Sweet Fried Dumplings] બનાવવાની પરફેક્ટ રીત

Ghooghra

Ghooghra, known as Gujiya in North India, is a sweet, deep-fried dumpling. It consists of a crispy pastry shell made from all-purpose flour, filled with a rich mixture of roasted semolina (suji), mawa (khoya), dried coconut, nuts, and sugar. It is a quintessential Diwali sweet.

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Prep Time 31 minutes mins

Cook Time 12 minutes mins

Total Time 43 minutes mins

Course: Dessert

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

For the Outer Pastry:

• 2 cups all-purpose flour maida
• 4 tablespoons hot ghee
• ½ cup cold water or milk approximately

For the Filling:

• 1 cup semolina suji/rava
• 1 cup dried grated coconut kopra
• 1 cup mawa khoya, crumbled
• 1 ½ cups powdered sugar
• ½ cup mixed chopped nuts almonds, cashews, pistachios
• 1 tablespoon raisins
• 1 teaspoon cardamom powder

For Frying:

• Ghee or oil for deep-frying

Equipment

• Mixing bowl
• Pan for roasting the filling
• Rolling pin and board
• Ghooghra mould (optional)
• Kadai for deep-frying

Method

 

1. Prepare the Dough: In a bowl, mix the maida with hot ghee. Rub it together to get a
2. crumbly texture. Knead a firm dough using cold water/milk. Cover and let it rest for 30
3. minutes.
4. Prepare the Filling: Dry roast the semolina in a pan on low heat until it is light golden and
5. aromatic. Transfer to a bowl.
6. In the same pan, lightly roast the grated coconut and the chopped nuts separately. Add
7. them to the semolina.
8. Roast the crumbled mawa on low heat until it turns light pink and fragrant. Let it cool
9. completely.
10. Once the mawa is cool, combine it with the semolina mixture, powdered sugar, raisins,
11. and cardamom powder. The filling is ready.
12. Assemble the Ghooghra: Knead the rested dough again. Roll it out and cut it into small
13. circles (puris).
14. Place a spoonful of filling on one half of the puri. Apply a little water on the edges.
15. Fold the other half over and press the edges to seal it. You can create a braided pattern
16. ('kangri') with your fingers or use a ghooghra mould to seal and shape it.
17. Fry the Ghooghra: Heat ghee or oil in a kadai on a low to medium flame.
18. Slide a few ghooghras into the oil. Fry on a low flame, turning them over, until they are
19. golden brown and crisp on both sides.
20. Remove with a slotted spoon and drain on paper towels.
21. Let them cool completely before storing them in an airtight container.

Notes

● The dough for the pastry must be firm to get a crispy shell.
● Ensure the filling is sealed properly inside the pastry, otherwise it might open up while
frying.
● Frying on a low flame is crucial to ensure the ghooghra becomes crisp and is cooked
through evenly.