Ghughra are very popular at Diwali time, you see them in all the mithai shops, most gujarati families eitehr make these or purchase them. Ghughra are essentially pastry encasing a sweet, nutty, creamy filling and keep well in an air tight tin for upto 10 days.
GHUGHRA FILLING
1 cup sooji
1 cup almond grated
3/4 cup coconut grated (optional)
1/2 cup icing sugar
2 tab sp pistachios
1/4 tea sp cardamom
few strands safron
1/4 cup ghee
Saute sooji in ghee on low heat until sooji is pinkish in color, take off heat and add coconut and all the chopped/grated nuts and stir until mixed. When the mixture is lukewarm, add sugar.
DOUGH
1 cup white flour
3 tablespoons ghee
1/4 cup water
mix together the above ingredients to make a firm but pliable dough. Keep covered for a few minutes. Now divide the dough into several pieces, slightly bigger than a marble. Roll out into discs then place a spoonful of the cooled sooji filling. bring together both sides of the dough and form into a semi circle. Press these sides together and when all the gughra are done, fry in hot oil at a low heat until the ghughra are pinkish and crispy.
jikoni 