Thursday, 15 November 2012

196. Googras or gujiyas

Happy Diwali  

Blogging has taken a back seat for quite a while as I have been busy and by the end of the day am exhausted. Guests, cleaning the house and preparing goodies for Diwali. Diwali started off on not such a happy note as while exercising I hurt my toe and got a few stitches. So cooking up a storm in the kitchen immediately stopped. Can't invite friends and relatives for a meal for a few days and hubby dear is busy pampering me. Oh well, will enjoy it while it lasts. No Diwali in most gujarati homes is complete without googras or gujiyas and mathias. I am not a big fan of mathias but googras I simply love them. I prepared a few to parcel some to both my sons and for home.My grandmother probably must be looking down on me with a huge frown as I use oil and not ghee for deep frying the googras. I learnt how to make the filling from Nunu and creating those cute tiny decorative twists from my mum. Hope some of you will try out the recipe for next Diwali.






















GOOGRAS OR GUJIYAS
Makes about 70 to 75 tiny ones

For the filling :

½ cup sooji (semolina)
½ cup desiccated coconut
½ cup coarse almond powder
¼ cup coarse pistachio powder
5 to 6 tbsps khus khus (poppy seeds) optional
1½ tsps nutmeg powder
2 tsps cardamom powder (elachi)
1¼ to 1½ cups powdered sugar (sieved)
2 to 3 tbsps chopped raisins (optional)
5 tbsps solid ghee (clarified butter)

For the pastry :

2 cups plain flour
5 to 6 tbsps ghee (clarified butter)
½ cup + 1 tbsp warm milk

ghee or oil for deep frying

Preparation of the pastry :
  1. Sieve the flour.
  2. Add ghee and rub it into the flour. It should resemble like bread crumbs.
  3. Add the warm milk and form into a dough which is not too soft and not too hard.
  4. Cover the dough and leave it for 30 minutes.
Preparation of the filling :
  1. Heat ghee in a pan over low heat. When it melts, add the semolina.
  2. Cook the semolina in the ghee, stirring constantly till it becomes light pink in colour. The mixture should appear a bit runny. 
  3. Add coconut and roast for 1 to 2 minutes till it gets roasted and gives out an aroma. Remember to keep on stirring it. It should not get burnt.
  4. Add almond, pistachio and poppy seeds. Mix well and remove the pan from the heat.
  5. Let the mixture become a bit cool. Add sugar, raisins if using any ,cardamom and nutmeg powder.
  6. Mix very well. Adjust the spices according to your taste if you like.
The final stage :
  1. Divide the dough into tiny marble size balls. Keep the dough pieces covered as you don't want it become dry.
  2. Keep a large tray or plate ready with a clean cloth to cover the googras.
  3. Take a piece of the dough and roll it out into a 2" diameter circle. 
  4. Take about a teaspoon of  filling and place it in the middle of the circle. 
  5. Gather up the top and bottom edge and press them together to form a half moon shape.
  6. Starting at one pointed side, using your thumb and forefinger, press and twist the dough to completely seal it.
  7. Place the filled googra in the tray or plate and cover it with a cloth. 
  8. Repeat with the remaining dough and filling. 
  9. Heat oil or ghee over medium heat. It is ready when you drop a small bit of the dough into the oil and it comes up immediately. 
  10. Lower the heat and fry 6 to 8 googras at a time till they become light pink in colour. Keep turning them gently around using  slotted spoon.
  11. Repeat with the remaining googras.
  12. Store them in an airtight jar when they cool down.
Tips :
  • If you use raisins in the filling you must chop them otherwise the whole ones plump up while frying and cause the googra to open up.
  • If any of the googras open up during frying remove it immediately as the semolina will stick to the pastry and make them appear not too appetizing.
  • Don't let the dough become dry or else the googras will open up while frying.
  • The final filling should not appear too greasy. 
  • After frying each batch, heat the oil to the right temperature and then reduce the heat.
  • Instead of poppy seeds add more nut powder or semolina.
  • Making googras is a laborious process, so I usually keep the filling ready the previous day. When I fill them the next day, I usually make sure I have some music or an indian serial running on telly.
  • if you cannot seal them with the twisted pattern, use a pastry cutter.
  • Invest in a googra mould readily available in most indian shops.
Sending this recipe for the following event:

Only Diwali treats



1 comment:

  1. I also made this for this Diwali... adding nuts makes it even more richer!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Thursday, 15 November 2012

196. Googras or gujiyas

Happy Diwali  

Blogging has taken a back seat for quite a while as I have been busy and by the end of the day am exhausted. Guests, cleaning the house and preparing goodies for Diwali. Diwali started off on not such a happy note as while exercising I hurt my toe and got a few stitches. So cooking up a storm in the kitchen immediately stopped. Can't invite friends and relatives for a meal for a few days and hubby dear is busy pampering me. Oh well, will enjoy it while it lasts. No Diwali in most gujarati homes is complete without googras or gujiyas and mathias. I am not a big fan of mathias but googras I simply love them. I prepared a few to parcel some to both my sons and for home.My grandmother probably must be looking down on me with a huge frown as I use oil and not ghee for deep frying the googras. I learnt how to make the filling from Nunu and creating those cute tiny decorative twists from my mum. Hope some of you will try out the recipe for next Diwali.






















GOOGRAS OR GUJIYAS
Makes about 70 to 75 tiny ones

For the filling :

½ cup sooji (semolina)
½ cup desiccated coconut
½ cup coarse almond powder
¼ cup coarse pistachio powder
5 to 6 tbsps khus khus (poppy seeds) optional
1½ tsps nutmeg powder
2 tsps cardamom powder (elachi)
1¼ to 1½ cups powdered sugar (sieved)
2 to 3 tbsps chopped raisins (optional)
5 tbsps solid ghee (clarified butter)

For the pastry :

2 cups plain flour
5 to 6 tbsps ghee (clarified butter)
½ cup + 1 tbsp warm milk

ghee or oil for deep frying

Preparation of the pastry :
  1. Sieve the flour.
  2. Add ghee and rub it into the flour. It should resemble like bread crumbs.
  3. Add the warm milk and form into a dough which is not too soft and not too hard.
  4. Cover the dough and leave it for 30 minutes.
Preparation of the filling :
  1. Heat ghee in a pan over low heat. When it melts, add the semolina.
  2. Cook the semolina in the ghee, stirring constantly till it becomes light pink in colour. The mixture should appear a bit runny. 
  3. Add coconut and roast for 1 to 2 minutes till it gets roasted and gives out an aroma. Remember to keep on stirring it. It should not get burnt.
  4. Add almond, pistachio and poppy seeds. Mix well and remove the pan from the heat.
  5. Let the mixture become a bit cool. Add sugar, raisins if using any ,cardamom and nutmeg powder.
  6. Mix very well. Adjust the spices according to your taste if you like.
The final stage :
  1. Divide the dough into tiny marble size balls. Keep the dough pieces covered as you don't want it become dry.
  2. Keep a large tray or plate ready with a clean cloth to cover the googras.
  3. Take a piece of the dough and roll it out into a 2" diameter circle. 
  4. Take about a teaspoon of  filling and place it in the middle of the circle. 
  5. Gather up the top and bottom edge and press them together to form a half moon shape.
  6. Starting at one pointed side, using your thumb and forefinger, press and twist the dough to completely seal it.
  7. Place the filled googra in the tray or plate and cover it with a cloth. 
  8. Repeat with the remaining dough and filling. 
  9. Heat oil or ghee over medium heat. It is ready when you drop a small bit of the dough into the oil and it comes up immediately. 
  10. Lower the heat and fry 6 to 8 googras at a time till they become light pink in colour. Keep turning them gently around using  slotted spoon.
  11. Repeat with the remaining googras.
  12. Store them in an airtight jar when they cool down.
Tips :
  • If you use raisins in the filling you must chop them otherwise the whole ones plump up while frying and cause the googra to open up.
  • If any of the googras open up during frying remove it immediately as the semolina will stick to the pastry and make them appear not too appetizing.
  • Don't let the dough become dry or else the googras will open up while frying.
  • The final filling should not appear too greasy. 
  • After frying each batch, heat the oil to the right temperature and then reduce the heat.
  • Instead of poppy seeds add more nut powder or semolina.
  • Making googras is a laborious process, so I usually keep the filling ready the previous day. When I fill them the next day, I usually make sure I have some music or an indian serial running on telly.
  • if you cannot seal them with the twisted pattern, use a pastry cutter.
  • Invest in a googra mould readily available in most indian shops.
Sending this recipe for the following event:

Only Diwali treats



Pin It

1 comment:

  1. I also made this for this Diwali... adding nuts makes it even more richer!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.