Steps to Prepare Homemade Ghughara diwali special

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, ghughara diwali special. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Ghughra/Karanji is a recipe we make every Diwali and it never fails to impress. Handcrafted dough balls stuffed with khoya, dry fruits and sugar, fried to a crisp golden brown makes for a delicious festive sweet. This is a simple Diwali sweet recipe that you can make at home. Ghughara, Diwali Treats Gujiya are Indian fried pastries stuffed with ground nuts and warm spices.

Ghughara diwali special is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ghughara diwali special is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have ghughara diwali special using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ghughara diwali special:

1. Take Dough:- 2 cups plain flour
2. Get 4 tablespoon melted ghee
3. Prepare Pinch salt
4. Make ready For filling
5. Make ready 1 tablespoon poppyseeds
6. Get 1 cup mixed nuts
7. Get 1/2 cup semolina
8. Make ready 1/4 cup mawa
9. Prepare 1/4 cup ghee
10. Get 2 tablespoon desiccated coconut
11. Take 3/4 cup powder sugar
12. Get 1/4 cup trutti frutti
13. Prepare 1/2 teaspoon cardamom powder
14. Get 1/4 teaspoon nutmeg powder
15. Make ready Few strands of saffron

See recipes for Ghughara diwali special, Ghughara too. Karanji in Maharastra, Kajikalayu in Andhra, Nevries in Goa, Karachika in Tamil Nadu, etc. This traditional sweet dish is an all-time favorite and is dish up at festivals. But it is a Diwali special recipe.

Instructions to make Ghughara diwali special:

1. For the dough - - Sieve flour and add melted ghee and salt and rub with fingertips until its binding consistency. - Start adding warm milk little at a time - and make a stiff dough. Brush some oil and set aside for 30 minutes.
2. Making of filling:- - In a pan add 1 teaspoon ghee and roast the nuts. Transfer in a plate and set aside to cool. Once cooled grind in a food processor. - - In the same pan add 1 tablespoon ghee and 2 tablespoon milk and add 1/2 cup of milk and mix well. Cook on a very low heat until it starts releasing ghee. Transfer in a plate to cool
3. In the same pan add ghee and roast the semolina until light golden brown. Add the coconut and poppyseeds and cook for further minute or so. Turn off the gas. - - Mix all the ingredients in a bowl adding powdered sugar, saffron, trutti frutti cardamom and nutmeg. Mix everything well. Set aside.
4. Making of ghughara - Take a small ball of dough and roll into 4 in diameter rounds. Put about 1 1/2 tablespoon of the fillings and brush some water around the edge. Press the edges and pinch and crimp the edges. Fry on medium heat until lightly golden. Let it cool completely. Enjoy. - - If you are using raisins make a hole with a toothpick as it can pop.

This traditional sweet dish is an all-time favorite and is dish up at festivals. But it is a Diwali special recipe. Ghughara is a special dessert usually made during Diwali and holi. Several regional cuisines in India feature dishes similar to Ghughra, but with different fillings. It is also called Pedakiya in Bihar, Karanji in Maharashtra, Karachika in Tamil Nadu, Karjikayi in Andhra Pradesh and Karnataka, Gujiya in the Northern state of India.

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