Ghughra are crescent-shaped fried pastries and a signature Gujarati Diwali sweet. This is my mom's no mawa version, filled with almonds, sooji and saffron, so they keep for weeks instead of days.
This ghughra recipe comes from my mom, who makes her Gujarati version with ground almonds, sooji, and of course sugar and spice. She makes a big batch every Diwali and distributes them to family and friends.
What is Ghughra?
Ghughra is the Gujarati name for a crescent-shaped fried pastry, known as gujiya in North India and karanji in Maharashtra. You'll also see it spelled ghughara or ghugra, since the Gujarati word gets transliterated a few different ways.
It's a signature Diwali sweet in Gujarat, and it also shows up at Holi in other parts of the country. Think of it as a sweet hand pie. The filling changes from region to region and family to family, which explains all the names.
Gujarati Style, No Mawa
This no mawa version of ghughra is popular during Diwali because the filling is made entirely of dry ingredients: sooji, almond flour, ghee, sugar, and spices. Mawa ghughra lasts barely a week. This version can be made in advance and keeps for up to two weeks in an airtight container, which makes it perfect for Diwali batch-making and gifting alongside some freshly made chocolate barfi.
Ingredients Needed to Make Ghughra
- Ghee- clarified butter that helps bring together the dry filling ingredients and also enriches the pastry dough.
- Saffron- a dry spice that needs heat and hydration to draw out its flavor.
- Semolina- sold in Indian grocery stores as sooji. Look for "fine" sooji. It's used in both the filling and the dough.
- Almond flour- you can buy prepared almond flour or you can finely grind your own almonds.
- Ground cardamom, cinnamon, nutmeg- warming spices that give all the flavor.
- Powdered sugar- for the filling, and it needs to be the kind without corn starch. If you can't find it, grind your own sugar like my mom or use a 1:1 combination of confectioners' sugar and granulated sugar to avoid excess corn starch.
- All purpose flour- for making the pastry dough.
- Corn starch- makes the dough easier to roll out and prevents shrinkage.
- Confectioners' sugar- adds sweetness to the dough.
- Water- to bring the dough together.
How to Make Ghughra
The first step is to cook the sooji in ghee along with the saffron. Unlike the other spices, saffron needs to be warmed to release its flavor so it's added while cooking the sooji.
Once the sooji has been cooked until golden and saffron aroma is in the air, the mixture needs to cool before the remaining spices, almond flour, and sugar are added.
After the mixture is fully combined, it's hand shaped into small football-shaped portions and set aside while making the pastry dough.
Combine the dough ingredients in an electric mixer and slowly add water in small amounts to bring it together.
When the dough is ready, roll it out into small 3-4 inch circles. The next part is tricky because you have to wrap the dough circle around the filling and pinch the sides to make it look pretty!
Be sure to check out the video to watch how my mom folds the pastry!
Finally, you let the ghughra dry for several hours. Not everyone does this step but this is my mom's way. This keeps them from bubbling up in odd places.
Once they are dry enough it's time to deep fry. Keep the oil on medium heat and fry on each side until just golden. Cool completely and enjoy!
Once you've made the dough, it gets rolled out into small 3-4 inch circles. The next part is the tricky because you have to wrap the dough circle around the filling and pinch the sides to make it look pretty!
Be sure to check out the video to watch how she folds the pastry!
Finally, you let the gujiya dry for several hours. Not everyone does this step but this is my mom's way. This keeps them from bubbling up in odd places.
Once they are dry enough it's time to deep fry! Cool completely and enjoy!
More Diwali Recipes
Ghughra is just one part of the Diwali spread in our house. If you're building out a full platter, nankhatai are an easy make-ahead cookie, and rangoli sugar cookies add some color to the box. For something richer, coconut burfi comes together quickly on the stovetop.
If you make my mom's ghughra, leave a comment and a rating below. I'd love to hear how the folding went.
Gujarati Ghughra (Gujiya / Karanji)
Gujiya are Indian fried pastries stuffed with ground nuts and warm spices. They are sometimes also called ghughra or karanji. Gujiya is a popular treat during the festivals of Diwali and Holi.
Ingredients
For the filling:
- 1 cup melted ghee, clarified butter
- ¼ teaspoon saffron
- 3 cups very fine sooji, found in Indian Grocery stores
- 2 cups almond flour
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups additive free powdered sugar, or 1 cup confectioners + 1 cup regular if you can't find additive free
For the dough:
- 2 cups all purpose flour
- ¾ cup corn starch
- ¼ cup melted ghee
- ⅜ cup sooji
- ½ cup confectioners sugar
- ½ cup water, this is approximate
Instructions
- For the filling:
- In a large pot, heat the ghee on high then turn to low. Add ¼ teaspoon saffron and add the sooji and stir on low until golden, fragrant and clumpy. It may take at least 10 minutes of constant stirring. You don't want any part of it getting brown.
- Empty into another bowl so it stops cooking and cools. After it has fully cooled, add the spices and almond flour and mix. Finally, mix in the sugar. Form football shaped clumps of the filling by pressing together a tablespoon of the filling in your fist.
For the dough:
- Combine the flour, corn starch, ghee, sooji, and sugar in the bowl of an electric mixer and stir on slow. Add the water a tablespoon or two at a time. You may not need all of the water or you may need more than ½ cup. The goal is for the dough to come together and be smooth but should not be overly sticky and wet.
- Pinch off a piece of dough to form about an inch sized ball. Roll it out to a 3 to 4 inch diameter circle. It will shrink fast, but you can stretch it as you close the pastry.
- Place the filling ball in the dough and begin close it into a half circle as shown below. Once it is sealed, you can fold over the edge to make a decorative finish the same way you would on a pie crust.Repeat the above process until you have made all of your ghugharas.
- Let them dry for several hours or overnight. You want the dough to dry out some before frying. It should no longer be sticky on the outside and should be much easier to handle without losing it's shape. Deep frying before it dries will cause it to oddly bubble up (not pretty) and stay soft.
- Deep fry each one in vegetable oil on medium heat. Be sure to place each one into the oil with the decorative side facing down first. Then turn them until both side are a pinkish golden color. Cool and store in an air tight container.
Notes
- You can easily half the recipe for a smaller batch.
Nutrition Information:
Yield: 75 Serving Size: 1 gujiyaAmount Per Serving: Calories: 75Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 0mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 1g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
Prerna@IndianSimmer says
I was going to make gujhiya for diwali myself although my mum makes it a little differently than your mum's recipe but this post sure made me nostalgic!
A happy diwali to you n ur family!
Soma says
I always make gujiya for diwali, but not this year. we use coconut and khoya(only coconut for me), but my MIL makes it this way too. what a neat job you did in pleating them.
Sonia{7spice} says
Beautiful ghughara!! I remember how my grand-ma used to make this. She taught me step-by-step and I remember her every time. I've very fond memories attached with this sweet. Love your presentation. :)
Kulsum at JourneyKitchen says
Aw Scrumptious! I never really made them but used to love when my friend used to get it on diwali! I don't know why but I would also add coconut to it. Just have to.
Quau Po Cooks says
OMG! The picture is magazine worthy and the I believe the taste is as worthy too!
Chococraft says
Awesome article. I really love Gujiya. I will definitely try this recipe.
Urvashee says
Thank you for visiting! Do let me know how it turns out! By the way, I love those cute wedding chocolates on your site.