Prep time: 30 minutes
Cooking time: 30 minutes
Serving: Make 35 to 40 pieces, depending on the shape
- 1/2 cup rava/ sooji/ cream of wheat
- 1/4 cup grated coconut (dry)
- 1/4 cup raisins (cut it in half)
- 1/4 cup almonds (chopped in food processor)
- 1/4 cup cashews (chopped in food processor)
- 1/4 cup pistachios (chopped in food processor)
- 1/2 teaspoon cardamom powder/ elaichi
- Pinch of nutmeg powder
- 4 to 5 strands of saffron
- 3/4 cup sugar
- 3 1/2 tablespoon ghee
- Ghee for frying
- 2 cups maida flour
- 1 1/2 tablespoons ghee
- Roast the rava in ghee in a pan at low heat, until it becomes light brown in color
- Add cardamom powder, almonds, cashews, pistachios, coconuts, raisins, saffron and sugar and mix it all well together. Keep it to a side once mixed.
- In a bowl add maida flour, add ghee and mix it well
- Knead the dough and divide into small balls (the dough should be stiff)
- Keep the dough covered, so it doesn't dry out
- Take one ball and roll out into a puri shaped circle. Add some stuffing on the dough and then close it to create a half moon shape.
- Keep twisting around the edges to make ghughra in various shapes (you can use ghughra mold to give shape. See picture below)
- After you make four to six ghughra, begin frying process. Ghee should be heated in a pan on low/medium heat. Fry thoroughly.
- Continue steps 6-8 for remaining dough balls.
- Ghughras are ready to serve