Tye-Dye Ghughra also known as Gujiya! It’s empanada shaped, stuffed with coconut and semolina filling. In our home ghughra is only made during Diwali, it’s one of those treats we all look forward to every year. Ghughra/ Gujiya is how we like to kick off Diwali prep. It is one of those recipes I had to learn, so my mil so patiently taught me AKA she made it as I watched and measured everything LOL. She is the real MVP!! I really wanted to make ghughra colorful instead of the plain ones we usually make. The tye-dye trend is so hot right, so I present to you Tye-Dye Gughra/ Gujiya.
Diwali is right around the corner, everyone is busy prepping for it. Although it may look different this year we are still going to celebrate and keep up with the traditions. One of my fondest memories of Diwali is making ghughra with my mom and masi’s & mami. All my mom’s sister would get together at one house and make a HUGE batch of this for each of their houses. I would try and learn how to perfect my designs! After I got married we did the same thing but with my husband’s side of the family. It was and is always a great bonding activity! I highly recommend making these with your mom, mil, friend, kids and creating life lasting memories. Diwali is really all about that! I hope you all make these and make memories & create new traditions. Tag me @zheelicious when you make it, I can’t wait to see your creations!!
P.S : head over to my Instagram where I’ll be sharing a step by step video tutorial of this!
Stay happy, stay hungry!
|Prep time: 20 minutes||Cook time: 20 minutes||Total time : 40 minutes||Makes: 15-20 pieces|
- 1 cup Sooji flour (semolina)
- 1 cup powdered sugar
- ⅓ cup ghee + 1 tbsp
- ½ tsp cardamom powder
- 10- 12 dry raisins
- 1 cup plain shredded coconut (not sweetened)
- Crisco/ oil/ or ghee to fry
- 1 ½ cup all purpose flour
- 1 ½ tbsp ghee
- 1 cup milk, warm
- Food coloring (I used Pink, purple, and green) You can use any you like.
- For the dough: take 3 bowls and add ½ cup of all purpose flour in each.
- Take ¼ cup and add 2-3 drops of red color in, this will make it pink. Take 1 bowl of the all purpose flour and make a little well, add ghee and mix. Slowly add (pink) milk as needed and knead the dough. (the dough should be like bhakri no lot).
- Take another ¼ cup of milk and add 1-2 drops of green. Take the second bowl of the all purpose flour and make a little well, add ghee and mix. Slowly add (green) milk as needed and knead the dough. (the dough should be like bhakri no lot).
- Take the remaining of the milk and add 1 drop of red and 1 drop of blue, this will make purple. You can add more or less of the colors. Take the third bowl of the all purpose flour and make a little well, add ghee and mix. Slowly add (green) milk as needed and knead the dough. (the dough should be like bhakri no lot).
- Once all three dough balls are ready cover them in 1 bowl and let it sit while you make the filling.
- In a pan heat 1 tbsp of ghee, once melted add the sooji flour and roast it until it is golden brown. Stirring constantly. Take out the roasted semolina in a bowl.
- In the same pan roast the coconut very gently, for about a minute or so. Then add the coconut with the sooji.
- Add cardamom powder, powdered sugar (make sure to strain it so there are no lumps), and ghee. Mix everything together really well. Add the raisins and mix.
- Take a little bit of each colored dough and make it into a small ball. Roll out a thin puri.
- Place the stuffing in the middle of the puri. Close the puri in half (semi circle shape), seal the edges in a pinching motion.
- Then start to twist from end to end. If you can do this then you can always use a mold or use a fork to make a design.
- Heat crisco/ oil/ or ghee (whatever you are using), deep fry them on a low flame until slightly golden brown.
- Enjoy!!! Store them in a plastic or glass container for upto 10 days at room temperature.
- You can add slivered nuts into the mixture.
- Add more or less sugar according to your taste.
- If you don’t want to make them colorful simply don’t add the color to the flour.
- You can use/ make any color you want.
- I used crisco to fry, it makes them crispier.
- The amount of ghughra may vary, depending on the size of the ghugra you make.
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