Archive of BBC Food Recipes


Prep time less than 30 mins
Cook time less than 30 mins
Serves 25
Dietary Vegetarian
From Saturday Kitchen
These delicious sweet pastries, filled with coconut and sweetened semolina, are traditionally made to celebrate Diwali.


  1. Sift flour into a bowl and rub in four tablespoons of the melted butter, add a little water at a time to the mixture to form a soft dough, you may not need to use all the water. Knead the dough for about a minute until it is smooth, cover with a damp cloth and set aside.

  2. Gently heat the remaining butter, then add the semolina and increase the heat to medium. Cook, stirring continuously for about 5-10 minutes or until the semolina is a light brown colour. Add the remaining ingredients, except for the sugar, mix well and cook for a minute. Remove the pan from the heat, add the sugar and set aside to cool.

  3. Divide the dough into 25 small balls.

  4. Roll one ball into an 8cm/3in circle and place two teaspoons of the semolina mixture at one end. Fold the pastry in half, press the ends firmly together and crimp to form a secure seal. Repeat this with remaining dough and filling.

  5. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F, or until a breadcrumb sizzles. (CAUTION: Hot oil can be dangerous. Don't leave unattended). Fry the ghoogras for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.


  • 225g/8oz fine semolina
  • 7 tbsp melted unsalted butter
  • 200ml/7¼fl oz water
  • 120g/4¼oz caster sugar
  • 30g/1¼oz ground almonds
  • 30g/1¼oz white poppy seeds
  • 30g/1¼oz desiccated coconut
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg
  • 600g/1lb and 5¼oz plain flour
  • vegetable oil, for frying

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