Mini Ghughra (Gujiya/ Karanji) pie / Indian khoya and nuts 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.But with khota and nuts. 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 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(chilled) 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. |
Assembling mini pies Fill the baked pie with 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. Enjoy.