Mawa Ghughra has always been my go-to Indian sweet for celebrations. I remember my aunt painstakingly crimping each little pastry, the air thick with the sweet aroma of fried dough and cardamom-spiced mawa. Making this homemade Mawa Gughra brings back such warm memories, and the golden, crispy parcels filled with that rich, creamy mawa filling are simply irresistible. This traditional Mawa Gughra recipe is easier than you might think, and the taste is pure bliss. Let’s get cooking!
Why You’ll Love This Mawa Gughra
Get ready for a treat that’s sure to impress. This Mawa Gughra is:
- Incredibly delicious with a perfect balance of sweet and savory
- Crispy on the outside, with a melt-in-your-mouth creamy mawa filling
- A fantastic way to experience traditional Indian sweets
- A wonderful Mawa Gughra snack that’s perfect for tea time
- Surprisingly easy to make, even for beginners
- Impressive enough for special occasions and festive gatherings
- A delightful Mawa Gughra snack that kids and adults alike will adore
- Guaranteed to fill your home with an amazing aroma
Mawa Ghughra Ingredients
Gathering these ingredients is the first step to making a truly authentic Mawa Gughra. You’ll need:
- 2 cups Plain Flour – sifted for a lighter dough
- 4 tablespoons Ghee, melted – essential for that flaky texture
- Water as needed – for creating a firm dough
- 1 cup Mawa/Khoya, crumbled – the heart of our delicious Mawa Gughra filling
- 1/2 cup Desiccated Coconut – adds a lovely sweetness and texture to the filling
- 1/4 cup Nuts (Cashews, Almonds, Pistachios), chopped – for a delightful crunch
- 1/4 cup Sultanas – for little bursts of sweetness
- 1 tablespoon Charoli (optional) – a traditional Indian nut with a unique flavor
- 1 tablespoon White Poppy Seeds (optional) – adds a subtle nutty taste and texture
- 1 teaspoon Cardamom Powder – the quintessential Indian spice
- 1/4 teaspoon Nutmeg Powder – a warm, aromatic addition
- 1/2 cup Caster Sugar – to sweeten the rich mawa filling
- A few strands Saffron – for color and a delicate aroma
- Oil for frying – use a neutral-flavored oil
How to Make Mawa Gughra
Let’s dive into the satisfying process of creating these delightful Indian sweets. It’s a labor of love, but totally worth it!
- Step 1: Prepare the Dough
I always start by sifting the flour into a large bowl. Then, I mix in the melted ghee until the mixture looks like coarse breadcrumbs. This step is crucial for that flaky texture. Gradually, I add cold water, just enough to bring everything together into a stiff dough. It shouldn’t be sticky at all. Once formed, I cover it with a damp cloth and let it rest for at least 30 minutes. This resting period makes the Mawa Gughra dough much easier to work with. - Step 2: Make the Mawa Gughra Filling
While the dough rests, I get busy with the filling. I crumble the mawa into a non-stick pan and heat it gently until the ghee starts to separate – it smells so good! Then, I stir in the desiccated coconut and cook for about 5 minutes until it’s lightly golden. Next, I add the chopped nuts, cardamom powder, nutmeg powder, and sultanas. After letting this mixture cool completely, I stir in the caster sugar and saffron strands. The result is a rich, fragrant, and perfectly sweet Mawa Gughra filling.
- Step 3: Shape the Ghughra
Now for the fun part – shaping! I divide the rested dough into small, equal-sized balls. I flatten each ball into a small disc, about 3-4 inches in diameter. Placing a spoonful of the prepared filling in the center of each disc, I fold it over into a semi-circle. To seal it, I crimp the edges firmly. You can use a fork or a traditional ghughra mould for those beautiful decorative edges. This careful sealing is key to the Mawa Gughra preparation. - Step 4: Fry the Ghughra
I heat enough oil in a deep pan or kadai over medium heat. You want the oil to be hot but not smoking – around 325°F (160°C) is perfect. Carefully, I slide in a few ghughra at a time, being careful not to overcrowd the pan. I fry them for about 6-7 minutes, turning them gently, until they are a beautiful golden brown and perfectly crisp. Then, I lift them out with a slotted spoon and drain them on paper towels.
Preparing the Dough
For the perfect Mawa Gughra dough, ensure it’s stiff and not sticky. Kneading it well until it’s smooth and pliable is crucial. Letting it rest for 30 minutes allows the gluten to relax, making it easier to shape without cracking during frying. For more baking inspiration, check out these breakfast bowl recipes.
Making the Mawa Gughra Filling
The secret to a delicious Mawa Gughra filling lies in balancing the sweetness. Make sure the mawa is heated properly until the ghee separates, and let the mixture cool completely before adding sugar. This prevents the sugar from melting too quickly and making the filling runny. You can find more tips on making delicious fillings in our homemade ice cream recipe.
Shaping and Frying the Ghughra
When shaping, ensure the edges are sealed tightly to prevent the filling from leaking out during frying. Fry the ghughra on medium-low heat. This allows them to cook through evenly and achieve that signature golden-brown crispness without burning. For other delightful fried treats, consider these cranberry feta pinwheels.
Pro Tips for the Best Mawa Gughra
Want to elevate your Mawa Ghughra game? I’ve picked up a few tricks over the years that make all the difference. These tips will help you achieve that authentic, delicious taste and perfect texture every time.
- Knead the Mawa Gughra dough thoroughly for a smooth, pliable texture that won’t crack during frying.
- Don’t overcook the mawa when preparing the filling; you want it to be creamy, not dry.
- Fry the ghughra on medium-low heat to ensure they cook evenly and turn a beautiful golden brown without burning.
- Seal the edges of each ghughra very well to prevent the delicious filling from escaping during the frying process.
What’s the secret to perfect Mawa Gughra dough?
The key to a great Mawa Gughra dough is a stiff consistency and adequate resting time. Make sure it’s not too soft, and let it rest for at least 30 minutes. This allows the gluten to relax, making it much easier to roll and shape without tearing. For other dough-based recipes, explore our baby lemon impossible pies.
Can I make Mawa Gughra filling ahead of time?
Absolutely! The Mawa Gughra filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just make sure it’s completely cooled before covering. This is a great way to break down the Mawa Gughra preparation process.
How do I avoid common mistakes with Mawa Gughra?
A common mistake is overfilling the ghughra, which can cause them to burst. Another pitfall is frying them on high heat, leading to a burnt exterior and uncooked interior. Always ensure your oil is at a medium temperature for perfectly cooked, golden ghughra. Learning about food safety is also important when cooking.
Best Ways to Serve Mawa Gughra
These delightful Indian sweets are fantastic on their own, but I love pairing them with a few complementary treats. For a truly authentic experience, serve your warm Mawa Gughra with a steaming cup of masala chai. The aromatic spices in the tea perfectly complement the sweet, nutty filling and crispy pastry. You could also offer a small bowl of rose petal syrup for dipping, adding an extra layer of floral sweetness. These Mawa Gughra are truly a special Indian sweet that brings joy to any occasion.
Nutrition Facts for Mawa Gughra
Here’s a breakdown of the nutritional information for one piece of this delicious Mawa Gughra:
- Calories: 250 kcal
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Protein: 3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 12 g
- Sodium: 50 mg
- Cholesterol: 20 mg
Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
How to Store and Reheat Mawa Gughra
Once your delicious Mawa Gughra have cooled completely, proper storage is key to maintaining their crispness. I usually let them sit on a wire rack for at least an hour to ensure no residual heat is trapped. For short-term storage, keep them in an airtight container at room temperature for up to 3-4 days. If you want to keep these delightful Indian sweets longer, freezing is your best bet. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. They’ll stay delicious for up to 3 months.
To reheat, I typically pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re warm and crisp again. An air fryer also works wonders for reviving that crunch! Avoid using a microwave, as it can make the pastry soft and chewy. Properly storing and reheating your Mawa Gughra sweets ensures you can enjoy them perfectly anytime. For other dessert ideas, check out our mini citrus cloud bites.
Frequently Asked Questions About Mawa Gughra
I get asked about making Mawa Gughra quite a bit, and I’m happy to share some answers to common questions. These little dumplings are so rewarding to make!
Can I make Mawa Gughra without frying?
While traditionally fried, you can bake these! For a baked version, brush the shaped ghughra lightly with ghee or milk and bake at 350°F (175°C) for 15-20 minutes, or until golden brown. They won’t be as crispy as the fried ones, but they are a lighter option. It’s still a delicious Mawa Gughra sweet snack!
What if I can’t find mawa? Can I substitute?
Yes, you absolutely can! If you can’t find mawa (khoya), you can make your own by simmering milk until it reduces to a thick consistency, or you can use ricotta cheese as a substitute. Just be sure to drain it very well to remove excess moisture, as this is key for a good Mawa Gughra filling.
Why do my Mawa Gughra break while frying?
This usually happens if the dough is too soft or if the edges aren’t sealed properly. Ensure your Mawa Gughra dough is stiff and that you crimp the edges very firmly. Also, make sure the oil isn’t too hot, as that can cause them to puff up and break. A gentle fry is best for these delicate sweets. For more cooking tips, you might find information on cheesy scalloped potatoes helpful.
What are some other ways to enjoy Mawa Gughra besides a sweet snack?
While they are definitely a sweet treat, you can also serve them as a dessert after a meal. Some people enjoy them with a dollop of rabri or even a light sugar syrup. They are a versatile Mawa Gughra Indian sweet that pairs well with many traditional accompaniments.
Variations of Mawa Gughra You Can Try
While this traditional recipe is fantastic, don’t be afraid to get creative! Exploring different variations can lead to delightful new experiences with this beloved Indian sweet. Here are a few ideas to get you started:
- Dietary Variations: For a gluten-free version, try using a blend of almond flour and rice flour for the dough. You can also experiment with sugar substitutes like stevia or erythritol in the filling for a lower-sugar treat.
- Flavor Twists: Add a touch of rose water or kewra extract to the mawa filling for a floral aroma. You could also incorporate finely chopped dried fruits like cranberries or apricots for a tart contrast.
- Cooking Method Alternatives: If you prefer not to deep-fry, you can bake these ghughra. Brush them lightly with ghee and bake in a preheated oven at 350°F (175°C) until golden brown. While not traditional, it’s a great way to enjoy a lighter, Homemade Mawa Gughra.
- Savory Mawa Ghughra: For a completely different take, reduce the sugar in the filling and add finely chopped green chilies, ginger, and cilantro. This creates a delicious savory snack that’s perfect with chutney.
Mawa Ghughra: 1 Amazing Indian Sweet
- Total Time: 1 hour 15 minutes
- Yield: 10 pieces 1x
- Diet: Vegetarian
Description
Mawa Ghughra is a delightful Indian pastry with a crispy exterior and a rich, creamy filling of mawa, nuts, and spices, perfect for festive occasions.
Ingredients
- 2 cups Plain Flour
- 4 tablespoons Ghee
- Water as needed
- 1 cup Mawa/Khoya
- 1/2 cup Desiccated Coconut
- 1/4 cup Nuts (Cashews, Almonds, Pistachios)
- 1/4 cup Sultanas
- 1 tablespoon Charoli (optional)
- 1 tablespoon White Poppy Seeds (optional)
- 1 teaspoon Cardamom Powder
- 1/4 teaspoon Nutmeg Powder
- 1/2 cup Caster Sugar
- A few strands Saffron
- Oil for frying
Instructions
- Prepare the Dough: Sift plain flour into a bowl, mix in melted ghee until it resembles coarse crumbs. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
- Make the Filling: Crumble mawa in a pan and heat until ghee separates. Add desiccated coconut and cook for 5 minutes. Stir in nuts, cardamom, nutmeg, and sultanas. Let it cool, then mix in sugar and saffron.
- Shape the Ghughra: Roll the dough into small balls. Flatten each ball, place a spoonful of filling in the center. Fold into a semi-circle and crimp edges tightly.
- Fry the Ghughra: Heat oil in a deep pan to medium heat. Fry ghughra in batches for 6-7 minutes until golden brown. Drain on paper towels.
- Cool and Serve: Allow ghughra to cool completely. Serve as is, or dust with powdered sugar.
Notes
- Serve Mawa Ghughra warm with masala chai for a delightful experience.
- Knead the dough thoroughly to prevent cracks during frying.
- Fry on medium-low heat for an even golden color.
- Do not overfill the ghughra to prevent bursting.
- Prepare the filling up to 3 days in advance and the dough a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg