Ghughra (sweet coconut pastries for Diwali) | Matching Food & Wine

Ghughra (sweet coconut pastries for Diwali) | Matching Food & Wine

www.matchingfoodandwine.com

Sweetmeats are traditional for Diwali so here are some delicious cardamon scented pastries from Gujerat from food and cookery writer Sejal Sukhadwala

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Cooking tools:

  • Skillet
  • Mixing bowl
  • Rolling pin
  • Pastry cutter
  • Pastry mould
  • Damp cloth
  • Kitchen scale
  • Deep-fry thermometer
  • Slotted spoon
  • Paper towel
  • Airtight container
  • Measuring spoon
  • Measuring cup
  • Stove
  • Chef's knife
  • Cutting board
  • Grater
  • Spoon
  • Plate
  • Mortar and pestle
  • Spice grinder
  • Fork
  • Cooling rack
  • Kitchen towel
  • Saucepan

Ingredients

  • 250g/ 10 oz plain white flour
  • 2 tablespoons ghee or melted unsalted butter
  • Approx. 250 ml/ 8 fl oz warm whole milk
  • 1 tablespoon ghee or melted unsalted butter
  • 100g/ 4 oz semolina
  • 75g/ 3 oz desiccated coconut
  • 1 tablespoon white poppy seeds
  • 250g/ 10 oz caster sugar
  • 75g/ 3 oz coarsely crushed almonds, cashews and pistachios
  • 2 tablespoons sultanas
  • 1 teaspoon finely ground cardamom seeds
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon saffron, lightly crushed
  • 20 cloves (optional)
  • Ghee or oil for deep-frying

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