Step-by-Step Instructions

1. 1.Prepare the Dry Fruit Mixture

   Heat 1 teaspoon of ghee in a pan. Add 50 grams of almonds and roast on a slow flame for 2-3 minutes until lightly golden. Then add 50 grams of cashews and 50 grams of pistachios, roasting for another 2-3 minutes. Finally, add 1/2 cup of desiccated coconut and roast for 1 minute. Transfer all roasted ingredients to a bowl and let them cool completely.

2. 2.Roast Semolina and Mawa

   In the same pan, add another 1 teaspoon of ghee. Add 1/2 cup of semolina (sooji) and roast on a slow flame for 5 minutes until it becomes fragrant and lightly golden. Transfer to the bowl with dry fruits. Next, add 100 grams of mawa (khoya) to the pan and roast for 2-3 minutes until it softens and releases a slight aroma. Transfer the mawa to the same bowl and let it cool.

3. 3.Prepare the Dough

   Sift 2 cups of all-purpose flour (maida) into a large plate. Add a pinch of salt and 3 tablespoons of ghee (for moyan/shortening). Mix the flour and ghee thoroughly by rubbing it between your palms until the mixture resembles breadcrumbs and holds its shape when pressed. Gradually add about 3/4 cup of water, little by little, to knead a stiff dough. Knead the dough well for a few minutes. Cover the dough with a bowl and let it rest for 10 minutes.

4. 4.Assemble the Filling

   Once the roasted dry fruits, semolina, and mawa have cooled, transfer them to a mixer jar. Pulse grind the mixture to a coarse powder; do not make a fine powder. Transfer the ground mixture back to the bowl. Add 3/4 cup of powdered sugar (boora khand) and 1/2 teaspoon of cardamom powder. Mix all the filling ingredients thoroughly.

5. 5.Shape the Ghughra

   After the dough has rested, knead it once more. Take a small portion of the dough and roll it into a smooth ball. On a flat surface, roll out the dough ball into an oval-shaped puri, ensuring it's not too thick or too thin. Place the puri in your hand, add about 1.5 teaspoons of the prepared filling in the center (avoid overfilling). Fold the puri in half, pressing the edges firmly to seal. To create the traditional pleated design, start from one corner, fold a small portion of the edge inwards, press, then fold the next portion over it and press, continuing this along the entire sealed edge. Trim any excess dough to give it a neat finish. Repeat this process for all the ghughra.

6. 6.Deep Fry the Ghughra

   Heat oil in a deep pan for frying. Once the oil is hot, reduce the flame to low-medium. Carefully place the prepared ghughra into the hot oil, ensuring not to overcrowd the pan. Fry the ghughra, flipping them gently with a slotted spoon, until they turn light golden brown and become crispy on both sides. This should take about 5-7 minutes per batch. Once fried, remove the ghughra from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot or store in an airtight container once cooled.