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Gughra, chorafali, poha chivda, besan ladoos, ooundhiya and few others makes diwali complete with regards to cooking. Here traditional coocnut-elchi-sauf gughra are made using kesar milk masala.
- Knead the flour using milk-water mixture. Knead a semi stiff dough like paratha. Cover and keep aside.
- Heat non stick pan, add 1 tsp ghee.
- Add coconut and roast it lightly for a half a minute.
- Transfer it to a bowl, cool and add the milk masala and sugar, mix well and keep aside.
- Take little dough and roll 2" puris.
- Keep stuffing in the center.
- Make the two half meet and curl it around the edges and give a traditional gughra shape.
- Deep fry it until lightly brown.
- Drain on an absorbent paper and serve warm.
This recipe was contributed by damyantiben on 09 Nov 2012
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