1 ½ cups coarse semolina/rava
1 ½ cups coarsely ground almonds
1 cup dessicated coconut
2 ½ cups sugar (half brown sugar, half raw sugar)
¾ cup ghee
2-3 teaspoons fennel seeds
2 teaspoons cardamom powder (or to taste)
1 teaspoon nutmeg powder (or to taste)
½ cup milk
2 cups plain flour
2 Tablespoons cornflour
pinch baking powder
2 teaspoons ghee
1 teaspoon oil
boiling water to form semi-soft dough (approximately 1 cup)
Place ghee in large pan.
Cook almonds on low-medium heat for 10-15 minutes.
Add semolina and cook a further 10 minutes.
Add coconut, fennel seeds and sugar.
Cook further 5 minutes.
Add in cardamom and nutmeg.
Lastly add milk and mix well.
Cool before filling
Mix all dry ingredients.
Add in ghee and oil
Add in hot water slowly and bind to a semi-soft dough.
(Slightly stiff dough is good).
Roll out into small rounds and fill with the filling (approximately 1 teaspoon).
Wet the dough and fold over to seal.
Press with a fork or pinch and fold to form a sealed design along the edge
Fry ghughra in hot oil over a low-medium heat for around 15 minutes until lightly golden and crisp.