Kesar Gughra


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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.

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Kesar Gughra recipe - How to make Kesar Gughra

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 servings
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For The Covering
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp ghee

For The Filling
1 cup dessicated coconut
2 tbsp kesar milk masala
1/4 cup powdered sugar
ghee for deep frying
For covering

    For covering
  1. Knead the flour using milk-water mixture. Knead a semi stiff dough like paratha. Cover and keep aside.

For the filling

    For the filling
  1. Heat non stick pan, add 1 tsp ghee.
  2. Add coconut and roast it lightly for a half a minute.
  3. Transfer it to a bowl, cool and add the milk masala and sugar, mix well and keep aside.

How to proceed

    How to proceed
  1. Take little dough and roll 2" puris.
  2. Keep stuffing in the center.
  3. Make the two half meet and curl it around the edges and give a traditional gughra shape.
  4. Deep fry it until lightly brown.
  5. Drain on an absorbent paper and serve warm.

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This recipe was contributed by damyantiben on 09 Nov 2012

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