Ghoogra
These delightful ghoogras are a fusion of flavors and textures, with a crispy, golden-brown pastry encasing a fragrant and sweet semolina filling. The aromatic blend of ground almonds, white poppy seeds, and a hint of cardamom and nutmeg creates a treat that is both comforting and exotic. Perfectly fried to a crisp perfection, these ghoogras are a delightful indulgence that will transport your taste buds on a flavorful journey.
— Constant Cookbook
Ingredients
- 225g/8oz fine semolina
- 7 tbsp melted unsalted butter
- 200ml/7¼fl oz water
- 120g/4¼oz caster sugar
- 30g/1¼oz ground almonds
- 30g/1¼oz white poppy seeds
- 30g/1¼oz desiccated coconut
- ¼ tsp ground cardamom
- ¼ tsp nutmeg
- 600g/1lb and 5¼oz plain flour
- , for frying vegetable oil
Instructions
- Sift the flour into a bowl and rub in four tablespoons of the melted butter. Add a little water at a time to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside.
- Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool.
- Divide the dough into 25 small balls.
- Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 25
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