#shorts Gujiya Hearts

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Put the ricotta and ghee in a wide bowl. Microwave in 30-second bursts, stirring each time, for 3 to 4 minutes, until the ricotta is dry and crumbly. Do not let it brown.
2. In a small pan over low-medium heat, warm the ghee and add the chopped nuts. Sauté until toasted and aromatic. Turn the heat to the lowest setting, add the coconut and sauté for another 2 minutes, until warm and fragrant. You can turn off the heat once the coconut is in, as it should not brown.
3. Mix the nut and coconut mixture with the ricotta, sugar and cardamom until thoroughly combined.
4. Take the parathas out of the freezer and let them thaw for 3 to 5 minutes. Unwrap one paratha, keeping the plastic sheets, and place it on a clean board or silicone mat. 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 one-third of the filling over the paratha, leaving about ½ cm of border, and press it gently with the back of a spoon. Fold the top ¾ inch over the filling, then fold it again towards the centre. Fold the bottom edge up the same way. Bring the two folded sides together and press firmly to seal. Wrap the roll in its plastic sheet.
6. Repeat with the remaining parathas and filling. Freeze the wrapped rolls for 30 minutes.
7. Preheat the oven to 390°F (200°C) and line a baking tray with parchment paper.
8. Unwrap the frozen rolls, trim the edges and cut each roll into 8 pieces. Place them filling side up on the tray, about 2 inches apart. Brush the tops lightly with melted butter. You can bake in two batches, keeping unbaked pieces frozen.
9. Bake at 390°F (200°C) for 7 to 8 minutes, then flip each piece gently. Bake another 7 to 8 minutes, until light golden brown. If the sugar in the filling browns too fast, lower the oven to 370°F for the rest of the bake.
10. 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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CoconutRicotta cheesePuff pastryPine nut