A mixture of dry fruits, solidified milk and sugar are encased in a crescent shaped pastry with decorative edge. Ghughras are cooked specially for Diwali celebrations.
- Mix all the ingredients. Bind to a semi-soft dough.
- Cover and keep under a moist muslin cloth for 15 minutes.
- Knead the dough again till smooth.
- Divide the dough into 25 equal portions.
- Cover with a moist muslin cloth. Keep aside.
For the Dough
- Grate the mava. Keep aside.
- Separately sift the almond, pistachio powders and mava through a wheat or rice sieve.
- On a low flame, heat a heavy bottomed pan. Switch off the gas. Sauté the almond and pistachio powders for 3-4 minutes. Spread and stir to cool in a broad plate.
- On a low flame, heat the same pan.
- Sauté mava for 5 minutes. The moisture should dry out. Spread and stir to cool in another broad plate.
- To the cool mava, add the almond and pistachio powders. Mix. Add rest of the ingredients for the filling. Mix well.
- Divide the filling into 25 equal portions. Keep aside.
For the Filling
- Thinly roll out each portion of dough into a puri of about 2 1/2".
- Cup each puri in the palm. Fold, moisten and seal one end of the puri at the edges.
- Neatly spoon one portion of the filling, little at a time in the puri. As you fill, gently press the filling tight with the back of a tiny spoon. Moisten and seal the edges.
- Place the index finger under the top end of the sealed edge.
- Put the thumb over the edge.
- Gently pinch, twist and turn the edge to make equal flutes.
- Continue till the bottom end. Trim or fold it.
- Fill all the puris, to make ghughras. Cover and keep under a moist muslin cloth till deep-frying.
- On a medium flame, heat enough ghee in a frying pan. Lower the flame. Deep fry, few ghughras at a time till the colour changes a little. Remove on an absorbent paper. Repeat till all ghughras are deep-fried. Cool. Store in an airtight box.
To Make Decorative Edges
- Size and decorative edges of ghughras depend on individual liking. Ghughras can also be shaped in special moulds.