How to make Khajur Ghughra -

Sweet fried pastries with intriguing date and coconut filling.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Semolina

Cuisine : Gujarati

Course : Mithais

For more recipes related to Khajur Ghughra checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Fresh Nariyal Barfi Coconut and Lychee Kulfi Dal Laddoo Khajure

Khajur Ghughra

Khajur Ghughra Recipe Card


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.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khajur Ghughra Recipe

  • Refined Flour 1 cup

  • Semolina 1 1/2 tablespoon

  • Ghee 4 tablespoons

  • Salt a pinch

  • Milk 1/4 cup

  • Stuffing

  • Dates seedless chopped 1 cup

  • Coconut scraped 1/2 cup

  • Cashewnuts chopped 7-8

  • Almonds chopped 7-8

  • Green cardamom powder 1/2 teaspoon


Step 1

Sieve maida into a bowl. Add rava, salt and ghee and mix with fingertips till mixture resembles breadcrumbs. Knead into semi-soft dough with milk and sufficient water.

Step 2

Once the dough is ready, cover it with a damp cloth and keep it aside for half an hour. For stuffing, roast scraped coconut in a thick-bottomed kadai till lightly browned.

Step 3

Add dates, cashewnuts, almonds and green cardamom powder and mix well. Let it cool. Divide into sixteen portions. Knead the dough once again and divide into sixteen small balls.

Step 4

Roll out each ball into a circle, place a portion of the filling. Apply a little water on edges, and start folding the edges inwards in small twists to form a tight seal.

Step 5

Heat sufficient ghee in a kadai and deep-fry the ghughras on medium heat till crisp and golden brown.

Step 6

Drain onto an absorbent paper and allow to cool before storing in an airtight container.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.