Ghughra is one of the traditional mithai prepared during Diwali in Gujarat/Maharashtra. Different versions of ghughra are pretty popular with various names all over the country. Kopra and khoya are two popular stuffings. I prepared the one that is common at home – with kopra stuffing. This version stays fresh for longer and I associate Diwali with this version of Ghughra.
To make ghughra, you’ll need
For the filling
1. 3 cups of grated kopra (three kopra halves)
2. 1 cup of bura sugar or powdered sugar
3. 1 tbsp khuskhus (poppy seeds)
4. 1 1/2 tsp elaichi powder (cardamom powder)
For the crust
1. Maida
2. 1 tsp salt
Oil for deep frying
Roast the grated kopra in a thick bottomed pan for a few minutes on low to medium heat. Take it off the stove and add sugar, khus khus and elaichi powder.
Mix the maida, salt and knead it into a stiff dough. Let it rest for half an hour. Make a small puri and keep about 1 tbsp of filling on top. Fold the puri into half. Seal the semi-circular edges using a little water. Optionally, you can make a pattern on the edges as is traditional or use a fork to seal the edges.
Deep fry on low to medium heat. They stay fresh for about 10-15 days without refrigeration.
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