Gujiya Or Perakiya Indian Pastry Sweet Recipes

Steps:

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
• How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.
• Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.
• For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
• After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
• The gujiyas can last for 7-8 days if stored in an air tight container.

Steps:

• First, make the filling. Pour the milk into a pan set over a medium heat and boil for about 25-30 mins until reduced to a thick cream. (It's best to use a wok, karahi or sturdy casserole for this, because you want the milk to reduce quickly without burning and browning.) Stir continuously, scraping down the sides of the pan as it cooks. When it is the consistency of softly set scrambled eggs and coming away from the side of the pan, turn off the heat.
• Transfer the reduced milk to a clean pan, add the sugar and cook over a low heat for 3-4 mins, stirring all the time, until the sugar has dissolved. Add the coconut, almonds, raisins, cardamom and nutmeg, and turn the heat to medium. Continue cooking for 3-4 mins until the mixture thickens. Turn off the heat and set aside to cool.
• Meanwhile, make the pastry. Sieve the flour and ¼ tsp fine salt into a mixing bowl, then add the cooled melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. Add just enough cold water to bind the mixture into a very firm dough and knead well until smooth. Cover and leave at room temperature for at least 30 mins.
• Divide and shape the dough into 17-18 balls about 20g each and roughly 3cm in diameter. Keep the dough covered to stop it drying out.
• Roll out each ball on a lightly oiled surface to a circle about 10cm in diameter (the pastry will be thinner if the balls are rolled out individually). Don't worry if you don't have perfect circles.
• Heat the oil in a wok or karahi over a medium heat to 130°C or until a cube of bread dropped in browns in 1 min. Fry the gujiyas in batches for 6-8 mins until the pastry is golden on both sides. Drain on kitchen paper and leave to cool before serving at room temperature. Will keep in an airtight tin for 3-4 days.

Steps:

• In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
• Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.).
• Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.