Ghughara, a cuisine of Gujarat, is a sweet dumpling made with Maida flour and stuffed with khoya and other ingrediants. Ghughara is filled with a mixture of dry fruits, khoya and to add a grainy texture, a little suji/rava/semolina. Ghughara is special dessert usually made during Diwali.

Several regional cuisines in India feature dishes similar to Ghughara, but with different fillings.

Ghughara are called Pedakiya in Bihar. Karanji in Maharashtra, Karachika in Tamil Nadu, Karjikayi in Andhra Pradesh and Karnataka, Gujiya in Northern state of India are all fry sweet dumplings are made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa Goan hindus prepare it on the occasion of Ganesh Chaturthi and are known as Nevris.

Without making and eating Ghughara, Diwali is incomplete for Gujarati community.




This recipe will make 50 Ghugharas.


For Stuffing

Mawa/Khoya/Khoa – 3 cups

Samolina/Rava/Sooji – 1 cup

Coarsely Grounded Pistachios, Almond and Cashew – 3 cups (My family like more nuts in Ghughara, U can adjust according to your preference).

Cardamom powder – 2 tsp

Sugar – 2 cups

Ghee – 2 tbsp


For Dough

Maida(All Purpose flour/plain flour) – 3 cups

Ghee – 2 tbsp

Whole milk – 1 cup or as needed for making soft dough


Other Ingredient

Ghee or Oil for frying



For Stuffing

1. Heat 1 tbsp ghee in a pan. Add khoya/Mawa in ghee and saute it for 4-5 minutes over medium heat. Remove it in a big mixing bowl and keep it aside.


2. Again heat 1 tbsp ghee in a pan. Saute sooji/samolina/rava in ghee for 5 minutes over medium heat. Keep it aside.

3. Take Mawa in a Big mixing bowl, add rava, grounded dry fruit, sugar and cardamom powder. Mix it very well. Let the mixture cool down completely.


For Dough

4. Take maida in a bowl. Add ghee and mix it very well. Add milk and knead a soft dough. Cover it with wet muslin cloth and let it rest for about 15 to 20 minutes.

5. Divide the dough into equal parts and cover it with wet cloth. Make a small ball.


Making Ghughara

6. Take one ball and roll it about size of puri.

7. Place stuffing in middle of the rolled puri.

8. Close the puri half moon shape.


9. Keep twisting around the edges. Checkout this video on how to mould Ghughara / Gujia.

10. Prepare remaining ghugharas. Cover prepared ghugharas with wet cloth.

11. Heat oil or ghee in a pan. Fry Ghugharas over low flame until light golden brown in color.


12. Ghugharas are ready. Store it in air tight container. It will remain fresh for 10-15 days.



Write a comment
  1. Ami R Kawa
    Ami R Kawa 17 October, 2014, 14:34

    Thanx dhwani for sharing d video… v v useful…. wil sure try tht..

    Reply this comment
  2. Antonet Roajer
    Antonet Roajer 1 November, 2015, 15:50

    I like this sweet very much. Yum!!

    Reply this comment
  3. leena
    leena 1 November, 2015, 19:05

    very nice recipie

    Reply this comment

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