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GOOGRAS/ GUJIYAS

mayurisjikoni
Googra/ Gujiya is a sweet fried pastry that is must have during Diwali. The semolina, nut filling and flaky pastry makes it a delectable treat.
5 from 16 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert, Indian Sweet
Cuisine Gujarati
Servings 60 small ones

Ingredients
  

FOR THE FILLING:

  • ½ cup semolina sooji
  • ½ cup desiccated coconut
  • ½ cup coarse almond powder
  • ¼ cup coarse pistachio powder
  • 5 to 6 tbsps khus khus optional
  • 1½ tsps nutmeg powder
  • 2 tsps cardamom powder
  • 1¼ to 1½ cups powdered sugar sieved
  • 2 to 3 tbsps chopped raisins optional
  • 6 tbsps solid ghee

FOR THE PASTRY:

  • 2 - 2 ¼ cups plain flour
  • 5 to 6 tbsp solid ghee clarified butter
  • ½ cup + 1 tbsp warm milk
  • ghee or oil for deep frying

Instructions
 

PREPARATION OF THE PASTRY DOUGH:

  • Sieve the flour.
  • Add ghee and rub it into the flour. It should resemble like bread crumbs.
  • Add the warm milk and form into a dough which is not too soft and not too hard.
  • Cover the dough and leave it for 30 minutes.

PREPARATION OF THE FILLING:

  • Heat ghee in a pan over low heat. When it melts, add the semolina.
  • Cook the semolina in the ghee, stirring constantly till it becomes light pink in colour. The mixture should appear a bit runny.
  • Add coconut and roast for 1 to 2 minutes till it gets roasted and gives out an aroma. Remember to keep on stirring it. It should not get burnt.
  • Add almond, pistachio powder and poppy seeds. Mix well and remove the pan from the heat.
  • Let the mixture become a bit cool. Add sugar, raisins if using any, cardamom and nutmeg powder.
  • Mix very well. Adjust the spices according to your taste if you like.

PREPARATION OF GOOGRA/ GUJIYA:

  • Divide the dough into tiny marble size balls. Keep the dough pieces covered as you don't want it become dry.
  • Keep a large tray or plate ready with a clean cloth to cover the googras.
  • Take a piece of the dough and roll it out into a 2" diameter circle.
  • Take about a teaspoonful of  filling and place it in the middle of the circle.
  • Gather up the top and bottom edge and press them together to form a half moon shape.
  • Starting at one pointed side, using your thumb and forefinger, press and twist the dough to completely seal it.
  • Place the filled googra in the tray or plate and cover it with a cloth.
  • Repeat with the remaining dough and filling.
  • Heat oil or ghee over medium heat. It is ready when you drop a small bit of the dough into the oil and it comes up immediately.
  • Lower the heat and fry 6 to 8 googras at a time till they become light pink in colour. Keep turning them gently around using  slotted spoon.
  • Repeat with the remaining googras.
  • Store them in an airtight jar when they cool down.

Notes

  • If you use raisins in the filling you must chop them otherwise the whole ones plump up while frying and cause the googra to open up.
  • If any of the googras open up during frying remove it immediately as the semolina will stick to the pastry and make them appear not too appetizing.
  • Don't let the dough become dry or else the googras will open up while frying.
  • Keep the dough covered with a damp cloth.
  • The filling should not appear too greasy.
  • After frying each batch, heat the oil to the right temperature and then reduce the heat.
  • Instead of poppy seeds add more nut powder or semolina.
  • If you cannot seal them with the twisted pattern, use a pastry cutter.
  • Make sure you add enough ghee in the dough as you want the googras to turn out flaky like a pie.
Keyword Googra or Gujiya Recipe