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Ghughra/Karanji

Ghughra/Karanji is one such item which is a common Diwali food item. The stuffing/filling varies but the essence of this food is the same everywhere. We love Ghughra/Karanji and it is a tradition that the first item made in at our home for welcoming Diwali is Ghughra/Karanji. This dish requires a bit of your patience but if made with love it turns out very yummy.

  • Prep time:
  • 15 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 5-7

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Details

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    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

Size and decorative edges of ghughras can be made as your choose. Ghughras can also be shaped in special ghughra moulds.

Tags

  • #Contest109
  • #IndianSweets
Ingredients

Ingredients For Ghughra/Karanji

Methods
  • 1. Knead a dough out of the maida, milk, 2 tbsp ghee, and water as required.
  • 2. Cover and keep under a moist muslin cloth for 15 minutes. Knead the dough again till smooth.
  • 3. Divide the dough into 25 equal portions. Cover with a moist muslin cloth and keep aside.
  • 4. On low flame in an heavy bottomed pan take 1 tbsp ghee/clarified butter and saute the mawa/solidified milk for 5 minutes.
  • 5. Similarly sauté the rawa/semolina. Now in a mixing bowl mix all the ingredients for filling together.
  • 6. Taste and check if required you can add sugar or dry fruits as per your taste.
  • 7. Thinly roll out each portion of dough into a puri of about 2 inch.
  • 8. Take out some of the filling in a separate bowl and add a few spoons of milk to it to moisten it a bit. Keep taking the filling separately once the previous batch is done and add milk. By doing this the filling does not go dry.
  • 9. Neatly spoon one portion of the filling, little at a time in the puri. As you fill, gently press the filling tight with your finger. Moisten and seal the edges.
  • 10. Place the index finger under the top end of the sealed edge. Put the thumb over the edge.
  • 11. Gently pinch, twist and turn the edge to make equal flutes. Continue till the bottom end. Trim or fold it.
  • 12. Fill all the puris, to make ghughras. Cover and keep under a moist muslin cloth till deep-frying.
  • 13. 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.
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