Gujiya (Indian Sweet Pastry)

Ingredients

• 2 cups all-purpose flour
• ½ cup ghee (or melted butter)
• ½ cup plain yogurt
• ½ teaspoon salt
• 1 cup khoya (or finely crumbled ricotta cheese)
• ½ cup roasted almonds and pistachios, chopped
• 4 whole cardamom pods, seeds crushed into powder
• 1.5 cups sugar syrup (1 cup water + 0.5 cup sugar, boiled and cooled)

Instructions

1. 1

   Pour 2 cups flour into a large bowl, then add 0.5 cup ghee and use your fingertips to rub it into the flour until the mixture looks like breadcrumbs with no lumps, about 3 minutes.

2. 2

   Add 0.5 cup yogurt and 0.5 teaspoon salt, then mix with your hand until the dough comes together into a soft, slightly sticky ball.

3. 3

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes so the gluten relaxes.

4. 4

   Combine 1 cup khoya, 0.5 cup chopped nuts, and the cardamom powder in a small bowl, mixing gently with a spoon until evenly distributed.

5. 5

   In a small saucepan, bring 1 cup water and 0.5 cup sugar to a boil over medium-high heat, then remove from heat and let the syrup cool to room temperature, about 15 minutes.

6. 6

   Set the oven to 375°F and line a baking sheet with parchment paper; wait until the indicator light or beep tells you the oven is preheated, about 10 minutes.

7. 7

   Divide the dough into 8 equal pieces by pinching off portions; on a lightly floured surface, use your palm and a rolling pin to flatten each piece into a thin 5-inch circle.

8. 8

   Place 2 tablespoons of the khoya mixture on one half of each circle, leaving a 0.5-inch empty border around the edge.

9. 9

   Fold each circle in half over the filling to create a half-moon, then use the tines of a fork to press and seal the curved edge, creating a crimped pattern.

10. 10

    Arrange the gujiya on the prepared baking sheet, spacing them 1 inch apart, then brush the top of each with a thin layer of melted ghee.

11. 11

    Bake for 15 to 18 minutes, until the pastries turn the color of warm honey on the edges and the center is light golden.

12. 12

    Remove the baking sheet from the oven and let the gujiya cool for 2 minutes, then gently transfer them to a shallow dish.

13. 13

    Pour the cooled sugar syrup slowly over the warm gujiya, allowing each one to absorb the syrup, then let them soak for 10 minutes at room temperature before serving.

Tools you’ll need

• large mixing bowl
• plastic wrap
• small mixing bowl
• small saucepan
• rolling pin
• fork
• baking sheet
• parchment paper
• pastry brush
• shallow serving dish

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