North Gujarat, Kacch, Kathiyawad and Surti Gujarat are four major regions of Gujarat and each of these bring their own uniqueness to Gujarati cuisine.
Here is a list of Gujarati Food items that you absolutely can't miss: Khaman Thepla Khandvi Undhiyu Muthiya Handvo Fafda-Jalebi Lilva Kachori.
Ghughra also known as Karanji and Gujia, is a sweet made with Maida flour and stuffed with Khoya and other ingredients.
Bahan Membuat Gujarati style Ghughra/karanji/Gujjiya
- It's For of outer cover-.
- It's 250 gms of maida.
- It's as required of Hot Ghee.
- It's Pinch of salt.
- Prepare For of stuffing:.
- It's 1 cup of zero number rawa.
- Prepare 1 cup of dessicated coconut.
- Prepare 1 cup of powdered sugar.
- It's 1 tbsp of poppy seeds.
- Prepare 1 tbsp of white sesame seeds.
- You need 1 tbsp of cbopped mixed dry fruits.
- It's 1/2 tsp of cardamom powder.
- It's Pinch of nutmeg powder.
- You need 1/4 cup of ghee for roasting rawa.
- You need as required of Oil for deep frying.
- You need Little of water for sealing the ghughra.
Langkah Memasak Gujarati style Ghughra/karanji/Gujjiya
- First, add pinch salt and hot ghee into the maida. Rub the maida properly and see by pressing maida that it should bind little. if it binds then added ghee is proper. Then by adding water gradually knead a dough. Cover dough with damp cloth and keep aside for 1 hour. (resting time 1hour for dough).dough should be binding little stiff as paratha dough..
- Now roast rawa with ghee till golden pink in colour. Then roast desiccated coconut till golden pink in colour. Then roast poppy seeds, mixed dry fruits and sesame seeds together for 2 mins. Then grind poppy seeds, mixed dry fruits and sesame seeds little coarsely. This mixture mix with rawa coconut mixture and keep aside to cool completely. When mixture is cool add powder sugar, cardamom and nutmeg powder.stuffing is ready for filling Ghughra..
- Now make a small puri from maida dough and fill the stuffing. Take little water to seal the ghughra and make an impression with fork to the pressed seal of ghughra..
- Make all ghughra and cover with damp cloth so that it should not dry..
- Now heat oil in a kadhai and deep fry ghughra on medium flame till golden pink in colour.Ghughra/karanji/gujjiya ready to serve..
One of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil! Cool and store the Karanji in an. Once the mixture has cooled down add the sugar and mix well. The filling for the ghughra is ready. Take a mixing bowl with the flour, add ghee and mix.
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