Gujarati Ghughra Recipe (Crispy Mawa Ghughra for Diwali)

Golden fried Gujarati ghughra pastries filled with mawa and dry fruits for Diwali

Ghughra is a half-moon pastry with a rich, sweet filling of mawa (khoya), coconut and dry fruits, fried until golden and crisp. In Gujarat, no Diwali is complete without a plate of ghughra. They look fancy, but the method is simple once you learn how to fill and seal them.

Diwali is on 8 November this year, so this is a good time to make a trial batch. Here is my recipe, with tips to stop the ghughra from opening in the oil.

Quick facts

  • Prep time: 40 minutes (plus 20 minutes resting the dough)
  • Cooking time: 30 minutes
  • Makes: 14 to 16 ghughra
  • Keeps: 4 to 5 days at room temperature, 10 days in the fridge (because of the mawa)
  • Diet: Vegetarian

Ingredients

For the dough

  • 250 g maida / all-purpose flour (about 2 cups)
  • 60 g ghee, melted (about 4 tablespoons)
  • A pinch of salt
  • About 100 ml water (about ⅓ cup plus 1 tablespoon), as needed

For the filling

  • 150 g mawa / khoya, grated (about ¾ cup)
  • 1 teaspoon ghee
  • 60 g powdered sugar (about ½ cup)
  • 30 g dry desiccated coconut (about ⅓ cup)
  • 20 g chopped almonds and pistachios (about 2 tablespoons)
  • 10 g raisins, chopped (about 1 tablespoon)
  • 1 tablespoon fine sooji (semolina), lightly roasted
  • ½ teaspoon cardamom powder
  • A pinch of nutmeg powder (optional)

For sealing and frying

  • 1 tablespoon maida mixed with 2 tablespoons water to make a thin paste
  • About 500 ml oil for frying (2 cups)

Method

1. Make the dough

Mix maida, salt and melted ghee. Rub with your fingers for 2 minutes until it looks like wet sand. Add water a little at a time and knead to a stiff, smooth dough. Cover and rest for 20 minutes.

2. Roast the mawa

Heat 1 teaspoon ghee in a pan on low heat. Add the mawa and roast for 3 to 4 minutes, stirring, until it is soft and fragrant but not browned. Turn off the heat and cool fully. This step is important. Warm mawa makes the filling wet.

3. Make the filling

Add powdered sugar, coconut, nuts, raisins, roasted sooji, cardamom and nutmeg to the cooled mawa. Mix well. The filling should be crumbly and hold together when pressed.

4. Roll

Divide the dough into 14 to 16 small balls. Roll each into a thin round, about 8 to 9 cm (3 to 3½ inches) wide. Do not roll too thin or the ghughra will tear.

5. Fill and shape

Place 1 tablespoon of filling in the middle. Brush the edge with the maida paste. Fold into a half moon. Press the edges well to seal. Crimp the edge by folding it in small pleats, or press with a fork. If you have a ghughra mould, place the round on it, add filling, close and trim.

Check there is no air or filling at the edge, or it will open in the oil. Keep finished ghughra under a damp cloth.

6. Fry

Heat oil in a kadhai on medium-low heat. Test with a small piece of dough: it should come up slowly. Fry 4 to 5 ghughra at a time for 4 to 5 minutes, turning gently, until golden brown on both sides. Low heat cooks the dough inside and keeps it crisp.

Drain on paper towels. Cool completely before storing.

Tips

  • Cool the filling completely before filling.
  • Do not overfill. One tablespoon is enough.
  • Seal well. Use the maida paste and press the edge twice.
  • Fry on low-medium heat. High heat makes them brown outside and raw inside.
  • Store in an airtight box once fully cold.

Variations

  • Coconut ghughra: skip the mawa. Use 100 g desiccated coconut, 60 g sugar, and a little milk to bind.
  • Baked ghughra: brush with ghee and bake at 170 C for 25 to 30 minutes. They will be lighter and less crisp.
  • Whole wheat ghughra: replace half the maida with atta.

More Diwali recipes

Serve ghughra along with Shakarpara and Mohanthal for a full Diwali snack box.

Frequently asked questions

Why did my ghughra open while frying? The edge was not sealed well, or the filling was too wet. Press the edges firmly and cool the filling.

Can I use store-bought mawa? Yes. Use fresh mawa and check that it smells fresh.

Can I make the filling in advance? Yes, keep it in the fridge for 2 days.

How do I make ghughra without mawa? Use the coconut filling in the variations.

Final words

Ghughra is a bit of work, but making them with family is part of the Diwali fun. Try them and tell me in the comments how yours came out.

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