Ghoogra Veg

On Tuesday, February 14th, 2012

These delicious sweet pastries, filled with coconut and sweetened semolina, are traditionally made to celebrate Diwali.

  • Less than 30 mins preparation time

  • 10 to 30 mins cooking time

  • Serves 25

Ingredients

  • 225g/8oz fine semolina
  • 7 tbsp melted unsalted butter
  • 200ml/7¼fl oz water
  • 120g/4¼oz caster sugar
  • 30g/1¼oz ground almonds
  • 30g/1¼oz white poppy seeds
  • 30g/1¼oz desiccated coconut
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg
  • 600g/1lb and 5¼oz plain flour
  • vegetable oil, for frying

Preparation method

  1. Sift flour into a bowl and rub in four tablespoons of the melted butter, add a little water at a time to the mixture to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside.
  2. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool.
  3. Divide the dough into 25 small balls.
  4. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling.
  5. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don’t leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
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