Dry Fruit Ghughra (Gujiya) Recipe – Pastry Crust Pockets Filled with Dry Fruits
Description:
Dry Fruit Ghughra, also known as Gujiya or Kadubu in Karnataka, is a popular festive snack enjoyed across India, especially during Diwali, Holi, or any special family occasion. These delicious pockets are made from a crispy pastry crust and are filled with a mouthwatering mixture of dry fruits, coconut, and spices. Whether you savor them hot right after frying or store them for later, they stay fresh for up to a week when kept in an airtight container. The half-moon shaped gujiyas are golden and crispy on the outside, while the filling offers a delightful balance of sweetness and crunch, making them a true treat for the senses.
Cuisine: Rajasthani
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredients for the Ghughra Crust | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Ghee | 1/4 cup |
| Salt | 1/4 teaspoon |
| Ingredients for the Ghughra Filling | Quantity |
|---|---|
| Dessicated Coconut | 1/2 cup |
| Whole Almonds (Badam), coarsely powdered | 1/4 cup |
| Pistachios, coarsely powdered | 1/4 cup |
| Cashew nuts, coarsely powdered | 1/4 cup |
| Dates, finely chopped | 1/4 cup |
| Sultana Raisins | 1/4 cup |
| Cardamom Powder (Elaichi), freshly powdered | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 30 minutes
Servings: 20 Gujiyas
Instructions
1. Prepare the Ghughra Crust:
- Begin by making the pastry dough. In a large mixing bowl, combine the all-purpose flour, ghee, and salt. Use your fingers to work the ghee into the flour until the mixture resembles a coarse, crumbly texture.
- Slowly add water, a little at a time, mixing it with your hands. Push the dough from the edges towards the center, creating a smooth ball of dough. Avoid adding too much water to prevent the dough from becoming soggy.
- Once the dough has formed into a smooth, firm ball, cover it with a cloth and set it aside to rest for 1 hour.
2. Prepare the Filling:
- For the filling, gather all your dry fruits: dessicated coconut, whole almonds, pistachios, cashew nuts, dates, and sultana raisins.
- To save time, you can use a food processor to coarsely chop the almonds, pistachios, and cashew nuts. This will make the filling easier to prepare.
- Combine all the ingredients for the filling in a large mixing bowl. Add freshly powdered cardamom and mix well until all the dry fruits are evenly distributed.
- Divide the filling mixture into 20 equal portions. Set aside.
3. Shape the Ghughra:
- After the dough has rested, divide it into 20 equal portions.
- Lightly flour your work surface and roll each portion into a small ball. Then, roll each ball into a thin 3-inch diameter circle using a rolling pin.
- Place a teaspoon of the dry fruit filling in the center of each dough circle.
- Dip your fingers into a small bowl of water and lightly moisten the edges of the dough circle. This will help seal the gujiya when folded.
- Gently fold the dough over the filling to form a semi-circle, creating a half-moon shape. Press the edges firmly to seal the filling inside.
- To decorate, twist the edges of the gujiya to create a distinct pattern. Repeat this process with the remaining dough and filling portions.
4. Fry the Ghughra:
- Heat oil in a deep frying pan on medium heat. You’ll know the oil is ready when a small piece of dough dropped into the oil rises and bubbles.
- Gently place the shaped gujiyas one at a time into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry 4 to 5 gujiyas at a time.
- Turn the gujiyas occasionally so they cook evenly on all sides. Ensure the oil remains at medium heat to get the perfect golden, crispy texture without burning the pastry.
- Once the gujiyas are golden brown and crispy, remove them from the oil and drain the excess oil by placing them on a paper towel.
5. Serve:
- Once all the gujiyas are fried and drained, serve them hot for a delightful snack. These Dry Fruit Ghughra (Gujiya) are perfect for festive celebrations like Diwali and Holi, or even as a special treat for any occasion.
- Store any leftover gujiyas in an airtight container. They stay fresh for up to a week.
Tips for Making Perfect Ghughra (Gujiya):
- Dough Consistency: The dough should be firm but smooth. If the dough is too soft, it will not hold the filling well and may break while frying.
- Filling Variations: You can adjust the filling ingredients based on what you have available. If you don’t have dates or raisins, try using figs or apricots.
- Frying Temperature: Ensure the oil is at the right temperature. If it’s too hot, the gujiya will brown too quickly on the outside without cooking through. If it’s too cold, the gujiya will absorb too much oil and become greasy.
Enjoy these crispy, flavorful Dry Fruit Ghughra (Gujiya) as a perfect addition to your festive celebrations or as a sweet, nutty snack anytime you crave something indulgent!
