Experience the classic Mawa Gujiya in an entirely unique avatar.
MAWA GUJIYA TART
Ingredients
Pastry
1 cup refined flour + for dusting
3 tbsps powdered sugar + for dusting
3 tbsps ghee
Silver warq for garnish
Filling
1 cup khoya/mawa, crumbled
1½ tbsps ghee
10-12 cashew nuts, chopped
10-12 almonds, chopped
10-12 pistachios
6-8 walnuts, chopped
½ cup chopped seedless dates
½ cup chopped dried figs
½ tsp green cardamom powder
Method
1. For the pastry, add refined flour, 3 tbsps powdered sugar and ghee in a large bowl. Rub the mixture with your fingertips till it resembles bread crumbs.
2. Add 3-4 tbsps water and mix well to form stiff dough. Allow to rest for 30 minutes.
3. Preheat the oven at 180˚C.
4. Meanwhile, for the filling, heat ghee in a non-stick pan, add cashew nuts, almonds, walnuts, and pistachio nuts.
5. Roast the nuts for 5 minutes or till fragrant, constantly mixing. Transfer to a bowl.
6. In the same pan, add dates and figs, sauté well for 3-4 minutes. Add ¼ tsp green cardamom powder and mix well. Transfer to the same bowl. Add the remaining green cardamom powder. Set aside.
7. In the same pan, add khoya and sauté for a few seconds. Take it off the heat and transfer to the same bowl. Mix till well combined and allow to cool.
8. Dust the worktop with flour, place the prepared dough on it and flatten it. Roll it evenly into a sheet, large enough to cover the tart shell.
9. Lift the prepared sheet using a rolling pin and place it on the tart mould. Press it to the bottom and the sides to cover the entire tart shell.
10. Cut off the extra dough hanging from the sides. Place a butter paper in the centre of the tart shell and stuff it with dried beans.
11. Bake for 15 minutes and take it out of the oven. Discard the beans and de-mould the tart. Allow to cool slightly.
12. Add the prepared filling in the cavity of the tart, press it gently to flatten the top. Place the tart on a baking tray and place it back in the oven.
13. Bake for 5-7 minutes. Take it out of the oven.
14. Transfer to a serving plate. Dust powdered sugar on top and garnish with silver warq. Serve.
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