Mini Ghughra pie ( mini indian fudge and nuts pie )

  • Fab Products used
    FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON
  • Recipe Category
    Pie & Tarts
  • Prep Time
    06:00:00(HH:MM:SS)
  • Baking/Cooking Time
    2 hour for butter to chill in fridge 30 minutes to prepare pie dough 1 hour for dough to chill in fridge 30 minutes to prepare filling 30 minutes to prepare mini pies 1 hour for mini pies to chill in fridge 20 -25 minutes to bake pies
  • Baking Temperature Scale
    Celsius℃
  • Baking Temperature Detail
    220? for 8 minutes 160? for 8 minutes
  • Serves
    5
  • Level
    Advanced
  • Baker Tips/Notes
    Notes 1. Any combination of nuts can be used. 2. Pie shells can be prepared in advance and preserve in fridge. 3. It’s necessary to use chilled butter for pie crust, it will help pie to be flaky, crispy and impart buttery taste. 4. It’s ideal to keep butter in freezer for 24 hours. 5. If you feel butter is melting while preparing put it in freezer for sometimes and again start working. 6. Paneer can be used in place of khota, in that case add 2 tb. Spoon of milk powder.
About Recipe

Mini Ghughra (Gujiya/ Karanji) pie / Indian khoya dryfruit fudge mini pie Ghughra is a delicacy of Gujrat which resembles Gujiya or Karanji appearance and texture vise. Of course differs in ingredients Unlike Karanji , Ghughra are not prepared with Rava and coconut. Usually this delicacy is prepared on very special occasion and my mother cooks this best as secret ingredient is love She always prepare this on Diwali and my Diwali is incomplete without devouring Ghughra from her. So I decided to prepare Ghughra of course with a Baker's twist. So instead of frying i have prepared mini pies of a bite size with traditional filling. And a drop of fab Kashmiri saffron ess has taken this recipe to next level

Ingredients
Ingredients

For pie crust

200 gm apf 
2 tb. Sp powdered sugar(optional)
1/2 t sp salt
1/4 t sp baking powder
1/8 t sp baking soda
100 gm unsalted butter
3-4 tb sp chilled water

For filling

1/2 cup khoya
1/2 cup fine almond powder
1/2 cup fine pista powder
1/2 cup powder sugar
1/2 t sp cardemom powder
Few strands of saffron soaked in 2 t sp of milk
1 t sp fab Kashmiri saffron ess
 
Slivers of pista and almonds for garnish.
Method
  • For pie crust
  • Cut butter into small pieces, chill them overnight in freezer.
  • Sieve flour, add sugar, salt, baking powder, soda and mix
  • Add butter. Mix with paddle attachment or with your finger.
  • Do not kneed just mix.
  • Add water little at a time so that everything is well combined
  • Keep in fridge for 40-50 minutes.
  • For filling
  • Roast khoya till soft pink colour and the fat appears separating.
  • Add powdered almond and pista . Roast for more 2-3 minutes and turn of the flame.
  • Let it cool, add powder sugar, fab Kashmiri saffron ess, soaked saffron and cardemom powder.
Assembling

Assembly Roll the pie crust to 2 mm thickness . I have prepared 2 variations For Ghughra Cut roundels, put filling, fold and press the edges. Pattern the edges either with fingers or with fork. Keep in fridge for an hour. Pre heat oven for 220? Bake for 220? for first 7-8 minutes Reduce temperature to 160? and bake for more 7-8 minutes. For mini pies Cut roundels. Grease the pie moulds. Put roundels in it pressing the sides Keep in fridge for an hour. Preheat oven at 220? Blind bake the pie for 7-8 minutes for 220? Let it cool Fill with the filling Cover with patterned pie roundels Bake for 220? for 7-8 minutes Reduce temp. To 160? and bake for more 7-8 minutes. Garnish with slivers of almond and pista.

About Baker
Shilpa Parikh

Mumbai India

SWEET SERENITY

Contest: Memories with Mom

There was always a passionate baker inside an engineer. But my baking , engineering and other hobbies were on hold while raising two beautiful daughters. But the urge for baking grew with growing kids. Initially I took few workshops with home Bakers. I ventured into world of baking with my brain child SWEET SERENITY. I pursued a training course in Bakery and Pattesier at IHM Mumbai. I won a silver medal for cupcakes decorations at ‘Bakery Business 2017’. Learning,Baking , Enjoying. And I m looking forward for intense training in wedding cakes and entremets