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How to make Khajoor Na Ghugra - A delicious sweet prepared using dates, refines flour, poppy seeds, milk and coconut.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dates (खजूर), Refined Flour

Cuisine : Gujarati

Course : Mithais

Khajoor Na Ghugra
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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.

For more recipes related to Khajoor Na Ghugra checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Karachi Halwa, Uniappam, Kakdi Che Ghavan, Date And Walnut Laddoo.

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Khajoor Na Ghugra Recipe Card

Khajoor Na Ghugra
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khajoor Na Ghugra Recipe

  • Dates 200 grams

  • Refined Flour 2 cups

  • Ghee 4 tablespoons

  • Salt to taste

  • Milk 1/2 cup

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Desiccated coconut 1/4 cup

  • Green cardamom powder 1/2 teaspoon

  • Sugar 1/2 cup

Method

Step 1

Remove the seeds from the dates and coarsely grind them. Rub four tablespoons of ghee into the flour.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Heat ghee in a kadai and deep fry in batches till golden brown. Drain. Serve as sweet snack.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.