RITIKA NARULA

Gujiya Mawa Tart – Whole Wheat , refined sugar free with instant Khoya/ Mawa

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http://ritikanarula.com/2021/03/11/gujiya-mawa-tart-whole-wheat-healthy-fusion-dessert/

Video link to the recipe here-

 

AuthorRitika NarulaCategory, , , DifficultyBeginner

A fusion dessert - inspired from Gujiya , Healthy and attractive. Perfect make ahead option for parties and potluck

Yields2 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

for the Tart
 ¾ or 95 grams whole wheat flour
  2 tbsp or 10 grams corn flour (optional)
 45 ghee (solid ) ( see notes)*
  1/4 cup or 4 tablespoons water infused with saffron ( might require a tbsp more of water to make smooth dough)
 2 pinches of cardamom powder
for the Filing
 100 grams khoya /mawa( see notes for instant khoya)
 2 tbsp coconut powder/dessicated coconut
 3 tbsp coarse cashews powder /chopped nuts of choice
 4 to 5 tbsp powdered khandsari sugar /unrefined sugar / sweetener of choice
 1/4 cup milk
 a few saffron strands
for the Sugar Syrup
 ¼ cup khandasari unrefined sugar
 1/2 cup + 2 tbsp water
 a pinch of cardamom powder
For instant Khoya/ Mawa
 3 tbsp ghee
 1/2 cup milk
 125 grams milk powder
For Garnishing
 1 tbsp sliced pistachious
 2 tsp dried rose petals
 silver vark (optional)

For the Tart
1

Place ghee in fridge/ freezer till solid

2

In a bowl ,take Whole Wheat flour ,corn flour and salt .Mix well .

3

Now add cold ghee into it. Rub it using your fingertips till it resembles like coarse sand.

4

Add saffron infused water/ milk (cold) one spoon at a time in the mixture. Bring the dough together without kneading .Cover it .

5

Refrigerate for 15 to 20 minutes.(See notes)

For filling:-
6

To make instant mawa:-

Take 3 tbsp ghee in a pan. Let it melt. Add ½ cup milk in it .Mix well .Now add 125 grams milk powder in batches while stirring continuously to avoid lumps.It will come together, leaving sides of the pan. Remove the pan from gas and let the khoya cool in a plate.

7

Measure 100 grams khoya and place it on a pan again for roasting . Keep the flame on medium low and roast the khoya till it is slight golden brown in colour while stirring continuously. Transfer in a plate .

8

In the same pan ,dry roast dry coconut powder /desiccated coconut for a minute on a low flame. Stir continuously.

9

Add cashews powder to it and roast that too on a low flame.

10

Transfer coconut powder and cashews powder mixture in the khoya plate. Mix everything well.

11

Add cardamom powder and mix.

12

Let the mixture cool a bit till the mixture is warm to touch (not hot ).

13

Add powdered khandsari sugar to khoya and mix well.

14

Taste the mixture and adjust sweetness as per taste.

15

Take ¼ cup milk and add saffron strands to it.
Heat it till boils,keep aside in a cup.

Shaping the Tart
16

Take the dough and put on clean surface/silicon mat sprinkle dry flour on top and beneath the dough.

17

Roll it by applying gentle pressure. It cracks appear fix it with a hands. You can use 2 sheets of parchment paper to roll the dough.

18

If you find dough crumbly and difficult to work with, add some more water to it and roll again.

19

Grease tart mould lightly. Place the rolled tart on it gently.(See notes)

20

Repeat the process for making another small/medium tart or tartlets.

21

Prick the tarts using fork.

22

Preheat oven at 200 degree C on convention mode/both rods on for 15 minutes.

23

Place tart(s) in freezer till the oven is preheated.

24

Bake at 200 degree C for 15 to 20 minutes till it leaves sides of the mould and looks done (hard).

25

Remove from oven and demould after 2-3 minutes.

Sugar syrup
26

While our tarts are baking, we will prepare sugar syrup.(So you see I used all components of Gujiya including coating/dipping it in sugar syrup)

27

In a pan, take water and sweetener as mentioned in the section as mentioned in the section of sugar syrup.

28

Add cardamom powder and a few saffron strands.

29

Bring it to boil. Let the sugar dissolve. Then cook on medium low flame for another 2-3 minutes.

30

Take a few drops of syrup in a bowl, let it cool a bit then rub in between fingers if it sticks likes honey, it is done.

Assembly
31

Using a pastry brush, coat tart (s) with the prepared sugar syrup. Coat it well. This will give shine and moistness to your tart. Let it rest. You can coat it multiple times too as it will soak up the syrup.

32

Now take prepared mawa – coconut - nuts powdered filling and add saffron infused milk gradually to it smoothen the mixture by rubbing it in the plate.

33

Keep adding more milk till the filling is smooth (chikni )

34

Make a ball of the khoya mixture and flatten it and make it of same size and shape as that of the tart mould.

35

Place the flattened filling of khoya in your tart.

36

Press the filling gently using fingers to cover all of your tart.(Don’t put much pressure on tart just adjust the filling)

37

Fix the edges by dipping your fingers in milk to remove cracks.

38

Finish with sliced pistachios, rose petals and silver vark.

39

Before serving, it is recommended to coat it again with syrup so it is moist and flavorful.

Notes
40

The amount of sweetness in the Gujiya Mawa Tart is on a lower side. If you like add a tablespoon or more sweetener in tart dough or filling.

41

If you are short on time then roll the tart dough straight after making the dough. Place it in greased tart tin, prick and then refrigerate for 10 minutes in freezer or 20 minutes in fridge.

42

If your tart has cracks while placing in tart tin then wet your fingers and fix those cracks.

43

I had made this twice in a row. First time i added 50 grams of ghee and it was very rich so second time i reduced it to 45 grams and it still gave Khasta/ crisp crust. SO you can add 45 to 50 grams of ghee ( solid ) in it.

44

Mawa /khoya filling should be on a moist side as it will dry up on cooling.

45

This stays good for 2-3 days in fridge.

Ingredients

for the Tart
 ¾ or 95 grams whole wheat flour
  2 tbsp or 10 grams corn flour (optional)
 45 ghee (solid ) ( see notes)*
  1/4 cup or 4 tablespoons water infused with saffron ( might require a tbsp more of water to make smooth dough)
 2 pinches of cardamom powder
for the Filing
 100 grams khoya /mawa( see notes for instant khoya)
 2 tbsp coconut powder/dessicated coconut
 3 tbsp coarse cashews powder /chopped nuts of choice
 4 to 5 tbsp powdered khandsari sugar /unrefined sugar / sweetener of choice
 1/4 cup milk
 a few saffron strands
for the Sugar Syrup
 ¼ cup khandasari unrefined sugar
 1/2 cup + 2 tbsp water
 a pinch of cardamom powder
For instant Khoya/ Mawa
 3 tbsp ghee
 1/2 cup milk
 125 grams milk powder
For Garnishing
 1 tbsp sliced pistachious
 2 tsp dried rose petals
 silver vark (optional)

Directions

For the Tart
1

Place ghee in fridge/ freezer till solid

2

In a bowl ,take Whole Wheat flour ,corn flour and salt .Mix well .

3

Now add cold ghee into it. Rub it using your fingertips till it resembles like coarse sand.

4

Add saffron infused water/ milk (cold) one spoon at a time in the mixture. Bring the dough together without kneading .Cover it .

5

Refrigerate for 15 to 20 minutes.(See notes)

For filling:-
6

To make instant mawa:-

Take 3 tbsp ghee in a pan. Let it melt. Add ½ cup milk in it .Mix well .Now add 125 grams milk powder in batches while stirring continuously to avoid lumps.It will come together, leaving sides of the pan. Remove the pan from gas and let the khoya cool in a plate.

7

Measure 100 grams khoya and place it on a pan again for roasting . Keep the flame on medium low and roast the khoya till it is slight golden brown in colour while stirring continuously. Transfer in a plate .

8

In the same pan ,dry roast dry coconut powder /desiccated coconut for a minute on a low flame. Stir continuously.

9

Add cashews powder to it and roast that too on a low flame.

10

Transfer coconut powder and cashews powder mixture in the khoya plate. Mix everything well.

11

Add cardamom powder and mix.

12

Let the mixture cool a bit till the mixture is warm to touch (not hot ).

13

Add powdered khandsari sugar to khoya and mix well.

14

Taste the mixture and adjust sweetness as per taste.

15

Take ¼ cup milk and add saffron strands to it.
Heat it till boils,keep aside in a cup.

Shaping the Tart
16

Take the dough and put on clean surface/silicon mat sprinkle dry flour on top and beneath the dough.

17

Roll it by applying gentle pressure. It cracks appear fix it with a hands. You can use 2 sheets of parchment paper to roll the dough.

18

If you find dough crumbly and difficult to work with, add some more water to it and roll again.

19

Grease tart mould lightly. Place the rolled tart on it gently.(See notes)

20

Repeat the process for making another small/medium tart or tartlets.

21

Prick the tarts using fork.

22

Preheat oven at 200 degree C on convention mode/both rods on for 15 minutes.

23

Place tart(s) in freezer till the oven is preheated.

24

Bake at 200 degree C for 15 to 20 minutes till it leaves sides of the mould and looks done (hard).

25

Remove from oven and demould after 2-3 minutes.

Sugar syrup
26

While our tarts are baking, we will prepare sugar syrup.(So you see I used all components of Gujiya including coating/dipping it in sugar syrup)

27

In a pan, take water and sweetener as mentioned in the section as mentioned in the section of sugar syrup.

28

Add cardamom powder and a few saffron strands.

29

Bring it to boil. Let the sugar dissolve. Then cook on medium low flame for another 2-3 minutes.

30

Take a few drops of syrup in a bowl, let it cool a bit then rub in between fingers if it sticks likes honey, it is done.

Assembly
31

Using a pastry brush, coat tart (s) with the prepared sugar syrup. Coat it well. This will give shine and moistness to your tart. Let it rest. You can coat it multiple times too as it will soak up the syrup.

32

Now take prepared mawa – coconut - nuts powdered filling and add saffron infused milk gradually to it smoothen the mixture by rubbing it in the plate.

33

Keep adding more milk till the filling is smooth (chikni )

34

Make a ball of the khoya mixture and flatten it and make it of same size and shape as that of the tart mould.

35

Place the flattened filling of khoya in your tart.

36

Press the filling gently using fingers to cover all of your tart.(Don’t put much pressure on tart just adjust the filling)

37

Fix the edges by dipping your fingers in milk to remove cracks.

38

Finish with sliced pistachios, rose petals and silver vark.

39

Before serving, it is recommended to coat it again with syrup so it is moist and flavorful.

Notes
40

The amount of sweetness in the Gujiya Mawa Tart is on a lower side. If you like add a tablespoon or more sweetener in tart dough or filling.

41

If you are short on time then roll the tart dough straight after making the dough. Place it in greased tart tin, prick and then refrigerate for 10 minutes in freezer or 20 minutes in fridge.

42

If your tart has cracks while placing in tart tin then wet your fingers and fix those cracks.

43

I had made this twice in a row. First time i added 50 grams of ghee and it was very rich so second time i reduced it to 45 grams and it still gave Khasta/ crisp crust. SO you can add 45 to 50 grams of ghee ( solid ) in it.

44

Mawa /khoya filling should be on a moist side as it will dry up on cooling.

45

This stays good for 2-3 days in fridge.

Gujiya Mawa Tart – Whole Wheat , refined sugar free with instant Khoya/ Mawa

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