Ghughra Recipe by Vari Shah 517 days ago

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.

Preparation Method

      For the Dough
    1. Mix all the ingredients. Bind to a semi-soft dough.
    2. Cover and keep under a moist muslin cloth for 15 minutes.
    3. Knead the dough again till smooth.
    4. Divide the dough into 25 equal portions.
    5. Cover with a moist muslin cloth. Keep aside.
      For the Filling
    1. Grate the mava. Keep aside.
    2. Separately sift the almond, pistachio powders and mava through a wheat or rice sieve.
    3. 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.
    4. On a low flame, heat the same pan.
    5. Sauté mava for 5 minutes. The moisture should dry out. Spread and stir to cool in another broad plate.
    6. To the cool mava, add the almond and pistachio powders. Mix. Add rest of the ingredients for the filling. Mix well.
    7. Divide the filling into 25 equal portions. Keep aside.
      To Proceed
    1. Thinly roll out each portion of dough into a puri of about 2 1/2".
    2. Cup each puri in the palm. Fold, moisten and seal one end of the puri at the edges.
    3. 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.
      To Make Decorative Edges
    1. Place the index finger under the top end of the sealed edge.
    2. Put the thumb over the edge.
    3. Gently pinch, twist and turn the edge to make equal flutes.
    4. Continue till the bottom end. Trim or fold it.
    5. Fill all the puris, to make ghughras. Cover and keep under a moist muslin cloth till deep-frying.
    6. 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.
      Additional Note
    • Size and decorative edges of ghughras depend on individual liking. Ghughras can also be shaped in special moulds.


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    Serves : 25 pieces
    Ready In : 90 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Dough
    1. 250 grams refined flour
    2. 6 tablespoons ghee (melted)
    3. 2 tablespoons semolina (optional)
    4. 2-3 tablespoons water
    5. For the Filling
    6. 200 grams solidified milk (hariali mava)
    7. 250 grams castor sugar
    8. 7 tablespoons almond powder
    9. 7 tablespoons pistachio powder
    10. 5 teaspoons cardamom powder
    11. 1/2 teaspoon saffron strings (optional)
    12. 1 teaspoon nutmeg powder (optional)
    13. water (to moisten and seal edges)
    14. ghee (for deep frying)

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