For the dough
Sieve flour and add melted ghee and salt and rub with fingertips until its binding consistency.
Start adding warm milk little at a time
and make a stiff dough. Brush some oil and set aside for 30 minutes.
Making of filling:-
In a pan add 1 teaspoon ghee and roast the nuts. Transfer in a plate and set aside to cool. Once cooled grind in a food processor.
In the same pan add 1 tablespoon ghee and 2 tablespoon milk and add 1/2 cup of milk and mix well. Cook on a very low heat until it starts releasing ghee. Transfer in a plate to cool
In the same pan add ghee and roast the semolina until light golden brown. Add the coconut and poppyseeds and cook for further minute or so. Turn off the gas.
Mix all the ingredients in a bowl adding powdered sugar, saffron, trutti frutti cardamom and nutmeg. Mix everything well. Set aside.
Making of ghughara
Take a small ball of dough and roll into 4 in diameter rounds. Put about 1 1/2 tablespoon of the fillings and brush some water around the edge. Press the edges and pinch and crimp the edges. Fry on medium heat until lightly golden. Let it cool completely. Enjoy.
If you are using raisins make a hole with a toothpick as it can pop.
