I made these delicious dumplings filled with semolina, khoya, and dried nuts. They are my grandmother's recipe, and taste amazing!
Crimping the ghughras are quite challenging but once you get the hang of it, it's pretty easy. You're going to want to make tiny folds or else it will look very strange.
If you don't want to crimp your ghughras that's okay! Instead you can just press the half moons with a fork.
The filling will look quite dry, but that's okay! The dough on the other hand does have some water and ghee. Add more water if needed, until you get your desired consistency for the dough.
I dusted my ghughras off with some edible silver leaf and some saffron. The end result tasted fantastic and I loved them! Stay tuned for tomorrow's 250th day of baking/cooking!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour|Serves: 6|
1/2 cup lightly roasted sooji
1 cup khoya
1/2 cup sugar
3/4 cup cashews/almonds/pistachios/raisins
1/4 teaspoon cardamom
1 cup all-purpose flour
1/2 cup water
1/4 cup ghee
1/2-1 cup ghee for frying
Edible silver leaf
In a large bowl combine roasted sooji, khoya, sugar, nuts of choice, and cardamom. The mixture will be dry and crumbly but that's okay.
Next knead your flour, water and ghee together in a small bowl. Divide your dough into 16 small balls. Roll each out into a thin circle and fill with 1 tablespoon worth of filling. Fold over, making a half moon, and crimp with your fingers or press down with a fork. Repeat for all the ghughras.
Heat ghee for frying in a pan. Add 3 ghughras and fry for about 2 minutes on each side. Finish with some sliver leaf and saffron in desired.
- The Bored Baker 👩🏽🍳
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