Dry Fruit Ghughra/Gujiya Recipe (Pastry Crust Pockets Filled With Dry Fruits) by Archana’s Kitchen


  • To start making the Dry Fruit Ghughra Recipe (Gujiya), we are going to first make the pastry crust. Combine the flour, ghee and salt, in a big bowl. Work the ghee into the flour together with your fingers till the combination resembles a rough meal.

  • Combine the flour, ghee and salt, in a big bowl. Work the ghee into the flour together with your fingers till the combination resembles a rough meal.

  • Sprinkle water onto the crumbly dough and together with your arms push the dough from the perimeters to the center of the bowl to type a ball that holds collectively and is clean.

  • Be cautious so as to add solely little water at a time, and never permitting the dough to develop into soggy. Knead properly together with your arms till the dough turns into right into a agency ball of clean dough. Cover the dough and permit it to relaxation for an hour.

  • Our subsequent step is to make the filling. A tip to crush all of the nuts is to make use of a meals processor. This eases the method loads  than reducing them with a knife.

  • Combine all of the components for the filling till all of the components maintain collectively. Divide the filling combination into 20 equal parts. Divide the pastry/gujiya dough into 20 equal parts as properly.

  • Keep a small bowl crammed with water by the facet. On a floured floor roll every portion of the gujiya dough right into a three inch diameter circle. Place a teaspoon filled with filling combination onto one half of the circle. Wet your fingers into the bowl of water and unfold a bit of water across the edges of the circle.

  • Gently fold the circle right into a semi-circle, forming a half moon form. Seal the perimeters by urgent barely, in order that the dough sticks to one another ensuring all of the filling continues to be hid inside.

  • Decorate the perimeters of the Gujiya by twisting the dough portion fastidiously to type a twisted form. Continue the identical process with the remaining dough and filling parts.

  • Preheat the oil on medium warmth and you’ll know when the oil is preheated if you put a small dough it, it would begin effervescent up.

  • Place the formed gujiya, separately into the preheated oil. Based on the dimensions of your pan you’ll be able to fry four to five at a time on medium warmth. Turn the Gujiya’s round within the oil as soon as they arrive floating to the highest. Do make certain to fry it on medium warmth and never excessive, so that you get crispy Gujiya’s

  • Once the Gujiya’s are fried to golden brown, drain the surplus oil and proceed the identical method with the remaining Gujiya’s.

  • Serve these scrumptious Dry Fruit Ghughra/Gujiya Recipe (Pastry Crust Pockets Filled With Dry Fruits)  for the pageant of holi, diwali or a special day within the household as Party Dessert.



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