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Friday, October 14, 2011


Very popular Diwali sweet, I tried this out for the first time after writing down a recipe from my Maasi ... the ghughras have turned out delicious, so here's the recipe



2 cups All purpose flour (Maida)
4 tablespoons melted Dalda ghee
1 teaspoon rava (sooji)
3/4 cup warm water

In a bowl, add the dry ingredients first - mix all purpose flour, melted dalda ghee, rava and then add warm water to knead a very soft dough.

Keep covered for 1 hour.


1 cup rava (very fine sooji)
1/2 cup ghee
1/2 cup almonds (you can crush them into a powder by using the Anjali Nut and Chilly cutter or slice the almonds & pulse in a mixer to make a coarse powder
2 cups powdered sugar
1/2 teaspoon elaichi (cardamom) powder
(You can add dry or fresh shredded coconut, any other dry fruits or raisins if you like to the filling)


Heat ghee on 4/10 flame in a non-stick pan till it melts completely and is warm.

Add 1 cup rava (very fine sooji) and keep stirring the rava till it changes color to light pink. This takes about 5-7 minutes. Switch off the gas, take the pan off the hot stove. Keep it undisturbed on a counter to cool down completely. This takes about 45 minutes.

After rava cools down completely, add almond powder, powdered sugar, elaichi and mix well.

The filling mixture is ready.


1. Divide the dough prepared for the cover in 30 equal portions, flatten them like we make for puris. Keep covered to ensure they do not dry out.

2. Keep a greased tray ready to place the karanji/ghughras handy.

3. Take a very thin kitchen towel big enough to cover the tray. Soak the towel in water, drain out all the water such that the towel is just damp.

4. Roll 1 portion of the cover dough into a small thin puri. Place a spoonful of the filling mixture inside one semi-circle side of the puri. Apply water or milk or a thin paste of all purpose flour & water mixed together to seal the karanji/ghughra on one half side.

Fold the puri into a semi-circle. Press the edges tightly with your fingertips. You can lift the karanji/ghughra & add the fluted design to the edges. Or you can use the karanji maker to fill the karanjis.

5. Keep the karanji/ghughra in the greased tray. Cover the tray with the damp kitchen towel to prevent the karanjis from drying out.

Repeat for all karanjis.

6. Heat oil on 4/10 flame for 10 minutes. First add 1 karanji & fry it in hot oil till karanji cover is cooked till white or very light pink in color. Line a tray with paper towels & place the karanji in the tray.

Make small batches and fry the remaining karanjis. Let the karanjis completely cool down, you can leave them open in the tray for 5-6 hours and then pack them in an airtight container.

Prepare and enjoy !!!

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