Ingredients :

(For the filling)
250 grams fine sooji, 250 grams powder sugar, 500 grams ghee, elaichi powder, jaiphal, raisins pre-fried.

(For the covering)
300 grams maida, 60 gram ghee, ½ cup milk.

 

 

Mix the ghee to maida and make a soft dough to make puris. The dough may be made by adding milk – this will make the Ghoogra coating soft. Water also can be used.
   
Take approx. 50 grams ghee put it in a kadai or a thick vessel, mix the rawa and roast till the moisture is all dried up and it turns pink. Allow it to cool and mix elaichi and other ingredients. This filling may be prepared in advance. The sooji should not very dried up. Now make 2” diameter puris and put 1 tablespoon of the rawa filling fold the sides and cut with a cutter or fold the sides artistically.

Fry in ghee on moderate heat taking care that the layer does not open out.

The filling in the Ghoogra can be of Kopra Pak or Magas which has to be made with less ghee. Ghoogra is a Diwali Special item.