Tuesday, November 19, 2019
ADVT 
Desserts

Ghughra Galette

By chef Hetal Vasavada, 18 Oct, 2019
  • Ghughra Galette

For dessert we would make ghughra, also known as gujiya (a hand pie) filled with a mixture of khoya (ground nuts and jaggery).

Every year during Diwali, my mom and her sisters would come over to make a feast. For dessert we would make ghughra, also known as gujiya (a hand pie) filled with a mixture of khoya (ground nuts and jaggery). In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.

Makes 1 (9-inch [23-cm]) galette

Ingredients

For the pie crust:

  • 1½ cups (188 g) all-purpose flour
  • 1½ tbsp (23 g) granulated sugar
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, cold and cubed
  • 1 egg
  • ¼ cup (60 ml) milk, cold

For the ghughra filling:

  • 2½ tbsp (24 g) raw almonds
  • 3 tbsp (27 g) raw shelled pistachios
  • 2½ tbsp (23 g) raw cashews
  • ⅓ cup (68 g) unsalted butter, softened
  • ⅓ cup (66 g) granulated sugar
  • 1 egg, lightly beaten, reserve a tablespoon (15 ml) to brush the pastry
  • ½ tsp vanilla extract
  • 1 tbsp (8 g) all-purpose flour
  • 1½ tbsp (16 g) semolina
  • Ice cream, fresh fruit or powdered sugar, for serving

Preparation

  • To make the pie crust, mix the flour, granulated sugar and salt together in a large bowl. Add the butter and use your fingers to rub the butter and flour together until you get a wet-sandy texture. Add the egg and milk and use your hands to bring the dough together. Do not knead the dough too much, otherwise you’ll end up with a tough crust that isn’t flaky. Shape the dough into a disc and wrap in plastic wrap and freeze for 30 minutes.
  • To make the ghughra filling, add the almonds, pistachios and cashews to a blender and blend until you have a sand-like powder. In a separate bowl, cream the butter and granulated sugar together until light and fluffy. Add the egg and vanilla and whisk well. Stir in the nut powder, all-purpose flour and semolina. Set aside.
  • Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the dough on the baking sheet. Roll the pie crust out into an 11-inch (28-cm) circle that is ¼ inch (6 mm) thick. Spoon the ghughra filling into the center of the pie crust and spread it into a thin layer, leaving a two-inch (5-cm) border of pie crust. Gently fold the edges of the crust over the filling.
  • Brush the pie crust with the reserved one tablespoon (15 ml) of beaten egg. Bake for 10 minutes, turn the temperature down to 375°F (190°C) and bake for an additional 30 to 35 minutes, or until the crust is golden brown. If the crust starts to brown too much, place a sheet of foil on top of the galette to prevent it from burning. Serve while warm or at room temperature with a big scoop of mango pista ice cream (page 19), fresh fruit or dusted with powdered sugar.

Credit line: Reprinted with permission from Milk & Cardamom by Hetal Vasavada, Page Street Publishing Co. 2019. Photo credit: Hetal Vasavada.

MORE Desserts ARTICLES

Haldar nu Doodh Panna Cotta

Haldar nu Doodh Panna Cotta

My mom believed turmeric could cure just about every ailment there was. Sprained knee? Turmeric. Pimple? Turmeric. Sore throat? You guessed it . . . turmeric. 

Haldar nu Doodh Panna Cotta

Berry Bhapa Doi

Berry Bhapa Doi

Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.

Berry Bhapa Doi

Seero (Semolina Pudding)

Seero (Semolina Pudding)

My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.

Seero (Semolina Pudding)

Daulat Ki Chaat (Saffron Mousse)

Daulat Ki Chaat (Saffron Mousse)

 

Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.

Daulat Ki Chaat (Saffron Mousse)

Spiced Berries & Cointreau Cream Pavlova

Spiced Berries & Cointreau Cream Pavlova

Pavlova is a lovely, light dessert that seems to be popular everywhere except for the United States.

Spiced Berries & Cointreau Cream Pavlova

Gulab Jamun Brulée

Gulab Jamun Brulée

Gulab Jamun Brulée by chef Atul Kochhar

Gulab Jamun Brulée

PrevNext