Baked Sweet Ghughra

Ingredients

• 4 tbsp butter or ghee
• 1/2 cup semolina
• 1/4 cup milk powder
• 1/4 cup dessicated coconut (dry)
• 1/4 cup almond flour
• 1/4 cup pistachio flour
• 1/2 cup brown sugar
• 1 tsp cardamom powder
• 1/2 tsp nutmeg
• 1/4 cup golden raisins (chopped)
• 1 tbsp poppy seeds
• 1/2 cup toffee bits (homemade (recipe below) or store bought)
• 1/2 cup milk (for sealing)
• 2 tbsp butter (melted (for brushing on to pastry))
• Pastry:
• 2 1/2 cups all-purpose flour
• 2 tsp sugar
• 1 tsp salt
• 6 tbsp cold butter
• 1/4 cup vegetable shortening (chilled)
• 9 tbsp ice water
• 3 tbsp vodka
• Toffee:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 tsp salt

Instructions

2. Heat the butter or ghee in a skillet on medium high heat.
3. Add in the Semolina and roast till it is fragrant and starts to brown. Stir often.
4. Add in the milk powder, nut flours and cook for about 3 minutes.
5. Add in the coconut and poppy seeds. Continue to cook for about 2 more minutes.
6. Turn off heat and stir in the cardamom and nutmeg.
7. Let cool.
8. Add in the chopped raisins and toffee bits when cooled.
10. In a heavy bottomed skillet, toss together all the ingredients.
11. Stir on medium heat until the sugar and butter melt into an amber colored caramel and starts to smoke slightly.
12. Pour onto a silicone sheet and let cool.
14. In a medium bowl, whisk together the flour, sugar and salt.
15. Mix in half the butter and shortening into the flour until it looks like cornmeal.
16. Mix in the other half of the fat until there are pea sized granules.
17. Add in the water and vodka to form a dough. This dough needs to be a little wetter than traditional pastry dough as it needs to be rolled our very thin.
18. Cut the dough into four pieces, wrap in plastic wrap and refrigerate for at least 20 minutes.

19. Roll out the dough, one piece at a time, into a very thin sheet. Cut circles with a 3" diameter cookie cutter. Cover the circles with a damp paper towel until ready to use. Work quickly so that they don’t dry out.

21. Position a rack on the top third of the oven. Preheat to 375 degrees.
22. Fill each circle with 1 tbsp of filling.

23. Wet the edges with either milk or water and press the two sides together to seal. Then either crimp the edge by using a press and twist motion or by pressing with a fork to ensure the seal is tight.

24. Brush the pastries with butter and bake, one batch at a time, for 18 to 20 minutes. Until just starting to turn golden.
25. Cool on a cooling rack.
26. These can also be deep fried in oil if you prefer.

Nutrition

• Calories: 271
• Carbohydrates: 28
• Protein: 3
• Fat: 16
• Saturated Fat: 9
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 4
• Trans Fat: 1
• Cholesterol: 34
• Sodium: 229
• Potassium: 76
• Fiber: 1
• Sugar: 14
• Vitamin A: 312
• Vitamin C: 1
• Calcium: 40
• Iron: 1