Ghugra
Dough
Ingredients
2 cups
All purpose flour
¼ cup
Melted ghee
⅓ cup
Water
(approximate)
Instructions
1
Mix ghee with flour and add water gradually to make a semi soft dough.
2
Cover and set aside.
Filling
Ingredients
¼ cup
Melted ghee
1 cup
Fine semolina
1 Tbsp
Besan
10 Tbsps
Powdered sugar
1½ tsp
Ground cardamom
¼ tsp
Ground nutmeg
(optional)
2 tsps
Ground almonds
2 tsps
Ground unsalted pistachios
1 Tbsp
Desiccated coconut
(optional)
Oil
(for frying )
Instructions
1
In a saucepan, heat ghee on low heat, add semolina and stir continuously.
2
When it’s aromatic, add besan, continue to stir until the color begins to change.
3
Remove from heat and empty into a dish.
4
Let cool slightly then add sugar, cardamom, nutmeg, nuts and coconut.
5
Mix well, let cool completely.
6
If the filling is too dry, add some melted ghee.
7
Divide dough into 30 equal portions.
8
Roll puri about a 3 inch circle, place 2 tsp of the filling in the center and fold in half to make a semi circle.
9
Press the edge to seal and make a crinkly pattern with fingers.
10
Deep fry in heated oil on medium heat, until crisp and golden.
11
Drain on a paper towel and store when cooled.