Gujiya Hearts

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Mix the ricotta with ghee in a wide bowl and microwave in 30-second bursts, stirring each time, for 3 to 4 minutes until dry and crumbly. Do not let it brown.
2. Heat ghee in a small pan, add the chopped nuts and toast over low-medium heat until fragrant. Turn the heat to the lowest, add the coconut and cook about 2 minutes until warm and fragrant, then turn off the heat so it does not brown.
3. Mix the nut and coconut mixture with the ricotta mawa, sugar and cardamom until well combined.
4. Thaw the frozen parathas for 3 to 5 minutes, then unwrap one and place it on a clean surface. If using puff pastry, cut the longer side in half so each piece has a 7-inch side and fold from that side.
5. Spread a third of the filling over the paratha, leaving about 1/2 cm at the edges, and press gently with the back of a spoon.
6. Fold the top 3/4 inch over the filling, then fold it again towards the centre. Fold the bottom edge the same way. Bring the two folded sides together and press firmly to seal. Wrap the roll in its plastic sheet.
7. Repeat with the remaining parathas and filling, then freeze the wrapped rolls for 30 minutes.
8. Preheat the oven to 390°F (200°C) and line a baking tray with parchment.
9. Trim the edges of the frozen rolls and cut each into 8 pieces. Place them filling side up on the tray, about 2 inches apart, and brush the tops lightly with melted butter. Bake in two batches if needed, keeping unbaked pieces frozen.
10. Bake at 390°F (200°C) for 7 to 8 minutes, flip each piece, then bake another 7 to 8 minutes until light golden brown. If the sugar browns too quickly, lower the oven to 370°F for the rest of the bake.
11. Garnish each piece with slivers of pistachio and serve.

Summarized from Ministry of Curry's video. Watch it for the details.

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