Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Remove the seeds from the dates and coarsely grind them. Rub four tablespoons of ghee into the flour.
Add a pinch of salt and milk and knead into a dough. Smoothen and knead the dough well for fifteen minutes. Divide into sixteen equal portions and keep them covered Soak poppy seeds in half a cup of water for fifteen minutes.
Drain and grind to a smooth paste. Prepare a mixture of ground poppy seeds, desiccated coconut, ground dates, green cardamom powder and sugar. Divide into sixteen equal portions. Roll out dough balls into small rounds.
Place the date filling on one side, fold to look like semi circle and seal the edges. Cut edges with fluted cutter. Make all the ghugras similarly.
Heat ghee in a kadai and deep fry in batches till golden brown. Drain. Serve as sweet snack.
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