Head Over Coin

Indian recipes and culinary adventures

Ghooghra Goodness: A Taste of Festive Cheer!

|

Chef Curry Do’pyaza

Ghooghra Goodness: A Taste of Festive Cheer!

Namaste and Kem Chho, my favourite foodies! Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life with another delicious dish. Today, we’re diving headfirst into the wonderful world of Ghooghra!

For my Gujarati friends, you know Ghooghra is more than just a snack; it’s a warm hug from home. It’s the taste of Diwali, the sweetness of Holi, and the joy of any festive occasion. Whether it’s a wedding, a birthday, or just a reason to celebrate, Ghooghra always makes an appearance. It is also very popular during the winter months when everyone craves something warm and comforting.

A Bite of History

Ghooghra, also known as Gujiya in other parts of India, has a rich history. It’s believed to have originated in Rajasthan, and then travelled across the country, adapting to regional tastes and ingredients. Each region puts its own spin on this delightful treat, but the essence remains the same: a sweet, filled pastry that brings people together.

Get Ready to Cook!

Preparation Time: 30 minutes (plus 1 hour resting time for dough)
Cooking Time: 30-40 minutes

What You’ll Need (Ingredients):

For the Dough:

  • 2 cups Maida (All-Purpose Flour)
  • 1/4 cup Ghee (Clarified Butter), melted
  • 1/2 teaspoon Ajwain (Carom Seeds)
  • Pinch of Salt
  • Water, as needed

For the Filling:

  • 1 cup Mawa (Khoya/Dried Evaporated Milk Solids), crumbled
  • 1/2 cup Sooji (Semolina)
  • 1/2 cup Bura (Powdered Sugar)
  • 1/4 cup Dry Fruits (Almonds, Cashews, Raisins), chopped
  • 1/4 teaspoon Elaichi Powder (Cardamom Powder)
  • 1 tablespoon Ghee (Clarified Butter)

Let’s Get Cooking! (Instructions):

  1. Dough Time: In a large bowl, mix together the maida, melted ghee, ajwain, and salt. Slowly add water, kneading until you have a smooth, firm dough. Cover it with a damp cloth and let it rest for at least an hour. This resting period is crucial for a soft and pliable dough.
  2. Filling Fun: While the dough rests, let’s make the filling. Heat ghee in a pan. Add the sooji and roast it on low heat until it turns a light golden brown and releases a nutty aroma. Be careful not to burn it!
  3. Mix it Up: In a separate bowl, combine the roasted sooji, crumbled mawa, powdered sugar, chopped dry fruits, and cardamom powder. Mix everything well. Your filling is now ready!
  4. Shape it Up: Divide the dough into small, equal-sized balls. Roll each ball into a thin, oval shape.
  5. Fill ‘er Up: Place a spoonful of the filling in the center of the oval. Gently fold the dough over to form a semi-circle. Press the edges firmly to seal. You can use a fork to create a decorative pattern and ensure a tight seal. Alternatively, you can use a Ghooghra mould for a perfect shape.
  6. Fry Time: Heat oil or ghee in a deep pan or kadhai over medium heat. Gently drop the ghooghras into the hot oil, a few at a time. Fry them until they turn a beautiful golden brown on all sides.
  7. Cool and Enjoy: Remove the fried ghooghras from the oil and place them on a paper towel to drain excess oil. Let them cool slightly before enjoying these delightful treats.

Chef’s Tips for Ghooghra Greatness:

  • Don’t Overcrowd: Fry the ghooghras in batches to maintain the oil temperature and ensure even cooking.
  • Low and Slow: Fry them on medium heat to ensure the filling cooks through and the crust becomes perfectly crispy.
  • Seal the Deal: Make sure the edges are sealed properly to prevent the filling from leaking out during frying.

Cooking Variations:

  • Oven Baked Ghooghra: For a healthier option, you can bake the ghooghras. Preheat your oven to 350°F (175°C). Place the shaped ghooghras on a baking sheet and bake for 20-25 minutes, or until golden brown. Brush with ghee for a richer flavour.
  • Air Fryer Ghooghra: Air frying is another excellent way to reduce oil. Preheat your air fryer to 350°F (175°C). Place the ghooghras in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden brown.
  • Instant Pot/Pressure Cooker (for the filling): You can speed up the process of roasting the sooji and mawa by using an Instant Pot. Set the Instant Pot to sauté mode and follow the instructions for roasting the sooji and mawa as mentioned above. This can save you some time and effort.

Nutritional Nibbles:

Ghooghra is a festive treat, so it’s best enjoyed in moderation. It is rich in carbohydrates and fats, providing energy. The dry fruits add a boost of vitamins and minerals.

Serving Suggestions:

  • Serve ghooghra warm or at room temperature.
  • Enjoy it with a cup of hot chai or coffee.
  • Store leftover ghooghras in an airtight container at room temperature for up to a week.

A Humble Request

Now, my dear friends, it’s your turn! Roll up your sleeves, gather your ingredients, and create some Ghooghra magic in your own kitchens. Share this recipe with your friends and family. Let’s spread the joy of Indian cooking, one delicious Ghooghra at a time! Happy cooking!