Instructions
- First, prepare the Dough: In a large bowl, combine all-purpose flour, melted ghee, salt, and water. Knead to form a smooth, firm dough. Cover and let it rest for 30 minutes.
- Next, prepare the Filling: In a pan, heat ghee over medium heat. Add semolina and roast until golden brown and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the roasted semolina with powdered sugar, chopped almonds, chopped cashews, raisins, and cardamom powder. Mix well.
- Divide the Dough into 12 equal portions. Roll each portion into a small, thin circle (about 3-4 inches in diameter).
- Place a spoonful of Filling in the center of each circle. Moisten the edges with water and fold the circle in half to form a semi-circle. Press the edges firmly to seal.
- Twist and pleat the edges of the Ghooghra to create a decorative design.
- Heat vegetable oil in a deep frying pan over medium heat. Carefully drop the prepared Ghooghras into the hot oil, a few at a time.
- Fry until golden brown and crisp on both sides, about 5-7 minutes. Remove from the oil and drain on paper towels.
- Serve warm or at room temperature.
