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4.70 from 10 votes


A traditional Indian sweet hand-pit stuffed with sweetened rava, nuts, and raisins, Gujarati style
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: ghooghra, ghughra
Servings: 16
Calories: 201kcal
Author: Puja Thomas-Patel


For the Pastry Dough

  • 2 cups all-purpose flour
  • ¼ cup ghee
  • ½ tsp salt
  • ½ cup water Add a little at a time. You may need a little more or a little less.

For the Filling

  • ¼ cup ghee
  • ¾ cup nuts
  • cup shredded coconut
  • 1 Tbsp white poppy seeds optional
  • cup rava semolina or cream of wheat
  • cup powdered sugar
  • ¾ tsp cardamom powder
  • 1 Tbsp golden raisins
  • ½ tsp nutmeg


For the Dough

  • In a large bowl, add flour, salt, and ghee. Incorporate the ghee into the dough until you have a sandy texture.
    Incorporate ghee into flour
  • Mix in the water until you have a slightly sticky dough. Cover with a damp towel and let rest for 30 minutes.
    Incorporate water

For the Filling

  • Toast the nuts in 1 Tablespoon of ghee. Remove and chop finely.
    Toast the nuts
  • Heat 2 tablespoons of ghee and add coconut and poppy seeds to toast. Remove.
    Toast coconut and poppy seeds
  • Add 2 tablespoons ghee to the pan and the semolina (rava). Toast until golden brown.
    Toast ghee and rava
  • In a medium sized bowl, combine all of the filling ingredients and stir until they are well combined. They should be able to keep their shape when formed into a ball and squeezed.

Final Steps

  • Roll out the dough. Form a tube of dough, then cut into 16 pieces. Form pucks with the 16 pieces by rolling them into balls and then slightly flattening them.
  • Make your pastry shells by oiling a surface with ghee. Lay a puck on the surface and roll out evenly.
    Roll out pastry
  • Add a heaping tablespoon of filling to the pastry and close and seal the edge either with a fork or with your fingers. Make sure it is tight enough that it will not open up when placed in the frying oil.
    Fill the pastry
  • Fry each ghughra at 325°F. You should be able to do 3-4 at a time. Stir the oil as they fry and careful turn the ghughra to make sure they cook evenly on all sides.
    Deep fry the pastry



Calories: 201kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 113mg | Potassium: 76mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg