Ghoogra -- Recipe Book

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, [4] ]

Subject: Ghoogra

Author:
Primrose Giggling Gang

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 15:51:41 10/25/03 Sat

Ghoogra

Ingredients

225g/8oz fine semolina
7 tbsp melted unsalted butter
120g/4�oz caster sugar
30g/1�oz ground almonds
30g/1�oz white poppy seeds
30g/1�oz desiccated coconut
� tsp ground cardamom
� tsp nutmeg
600g/1lb and 5�oz plain flour
200ml/7�fl oz water

Method

1. Sift flour into a bowl and rub in 4 tbsp of the melted butter, add a little water at a time to the mixture to form a soft dough, you may not need to use all the water.
2. Knead the dough for about a minute until it is smooth, cover with a damp cloth and keep aside.
3. Next, in a pan add the remaining butter and heat gently on a low flame, do not let it burn.
4. When the butter is warm, add the semolina and turn up the heat to medium.
5. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour.
6. Then add all the other ingredients, except for the sugar, mix well and cook for a minute.
7. Remove from the heat, add the sugar and let the mixture go cold.
8. Divide the dough into 25 small balls.
9. Roll out one ball in a 3 inch circle, take 2 tsp full of the mixture and place it at one end of the circle.
10. Then lift the other end and fold over the mixture, press the ends firmly together and crimp to form a secure seal.
11. The ghoogra should be in the shape of a half moon.
12. Repeat this with remaining dough and filling.
13. Now, deep fry these ghoogras until light golden brown in colour on a medium heat.

[ Next Thread | Previous Thread | Next Message | Previous Message ]