mawa ghughra or mawa gujiya is a traditional diwali recipe very popular in Gujrat. ghughra is a deep fry dessert with a crispy, flaky outer covering and a stuffing made with coconut and dry fruits. It is very popular in Maharashtra in the name karanji
ghughra is half moon shaped or crescent shaped, but you can also try making it in different shapes. These crescent shaped eggless fried and lightly crispy flaky pastry filled with rich and creamy stuffing of mawa ( Indian milk solids) and nuts and aromatic spices.
The outer layer of ghughra is crispy, yet flaky in texture and the stuffing is rich and sweet.
There is another savory version of ghughra also made in Gujrat which can be served as a tea time snack.
Let us see how to make gujrati ghughra recipe with step by step photos.
gujrati ghughra recipe
preparation time: 20 minutes
cooking time: 40 minutes
recipe type: dessert
cuisine: gujrat, Indian
for the pastry
- all purpose flour or maida – 2 cups
- ghee or melted unsalted butter – 2 tablespoons
- milk – approx. 250 ml (warm)
for the stuffing
- ghee – 1 tablespoon
- semolina or sooji or rava – 1 cup
- desiccated coconut – 4 tablespoons
- mawa or khoya – 1/2 cup
- poppy seeds – 1 tablespoon
- powdered sugar – 1 and 1/2 cups
- almonds, cashew nuts, pistachios – 1 cup, coarsely crushed
- cardamom seeds – 1 teaspoon, finely ground
- nutmeg – 1/4 teaspoon, grated
- saffron – 1/4 teaspoon, lightly crushed
- ghee or oil – for deep frying
how to make gujrati mawa ghughra recipe
1. To make the pastry, add flour and ghee to a bowl. Mix well using your fingers until ghee gets well incorporated into the flour. Add milk little by little at a time and make a semi-stiff dough. Cover and keep it aside.
2. To make mawa stuffing for ghughra, heat ghee in a frying pan. Add semolina and fry in medium flame until light brown and aromatic. Remove from flame and keep aside.
3. In the same pan, repeat the process separately with coconut and poppy seeds, toasting them until pale pink. Remove from flame and keep aside. Be careful not to burn semolina, coconut and poppy seeds and cool them thoroughly at room temparature.
4. Mix semolina with coconut, poppy seeds, mawa, powdered sugar, crushed nuts, cardadamom, nutmeg and saffron.
5. Divide the dough into 20 balls about the size of a walnut. Roll out the balls into thin discs.
6. Place 1 – 2 tablespoons of stuffing on one half of the pastry disc, and fold over the other half to make a crescent shape. Crimp the edges, twisting them slightly as you go. Alternatively, use a pastry cutter or a pastry mold. Make sure the ghughras are completely sealed so that no stuffing falls out.
7. Cover ghughra with a damp cloth.
8. Heat ghee or oil just below smoking point. Deep-fry the ghughra in batches in low to medium heat until light brown.
9. Drain on a kitchen paper and allow them to cool. Store in an airtight container where they will keep for around 2 -3 weeks.