Deconstructed Gujiya Trifle

I made this dessert recently in a collaboration with Jaypore. And I felt so much happy with the final outcome of these Deconstructed Gujiya Trifle dessert jars, that I thought I must write about the entire process of making it. I made something similar last year too before Holi, but the result was not satisfactory, so, I didn’t post about that. With a little effort, you too can make it, and serve to your guests with utmost pride. Gujiya is a popular traditional sweet, here, I used all the ingredients of Gujiya and deconstructed it to a fusion dessert. Layers of cardamom flavoured, nutty cake crumble sandwiched between the saffron infused Rabri-Malai cream, this trifle is a match made in heaven. I hope you’d love to try this recipe in your kitchen, below is how to do it. 🙂

Deconstructed Gujiya Trifle
Deconstructed Gujiya Trifle

Deconstructed Gujiya Trifle

Serves: 3

Ingredients for the Cake

  • All purpose flour / Maida- ½  cup
  • White powdered sugar or Caster sugar- ¼  cup
  • Mawa / Khoya / Dried milk solids (grated)- 1½ tbsp
  • Baking powder- 1/8 tsp
  • Baking soda- ¼ tsp
  • A pinch of salt
  • Curd / Yogurt- 2 tbsp
  • Ghee/Clarified butter – 2 tbsp
  • Milk- 3 tbsp
  • Nuts- 2 tbsp (chopped cashew nuts, pistachios, almonds)
  • Green cardamom- 4 (crush the cardamom seeds to a powder in a mortar pestle)

Method

All the ingredients were in room temperature before I start.

Preheat oven to 180 degrees C.

Prepare a 4” round cake pan by greasing with vegetable oil and place a piece of baking paper at the bottom of the pan.

In a bowl, mix flour, salt, cardamom powder, baking powder, keep aside.

In a separate bowl, mix curd, sugar, and baking soda. Add ghee to this, mix well.

Now, add the dry flour mixture to the wet mixture in 2 batches, keep mixing, and add in the milk and mawa.

Now gently fold in the nuts to the batter.

Transfer the cake batter to the prepared pan. Tap the cake pan gently on the kitchen counter couple of times to release the air bubbles. Bake for 20-25 minutes.

Insert a wooden skewer in the middle of the cake. The cake is ready if the skewer comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until it cools completely.

Cut the cake into small cubes or crumble the cake slices by using your fingers, keep aside.

Ingredients for Gujiya Crisp (the Trifle toppers, optional)

  • All purpose flour / Maida-  ½ cup
  • Salt- ¼ tsp
  • Ghee- 2 tbsp
  • Water for kneading

Method

Line an oven-safe tray with baking paper.

In a bowl, mix flour and salt. Add ghee into this, mix well. Now add water little-by-little and knead the dough until smooth and firm.

Roll the dough on a lightly floured surface to ½ cm thick and cut into circles by using a round cookie cutter.

Next, cut the circles into two equal halves by using a knife.

Make impressions with a fork on the round edges of these half circles. Transfer them to the prepared tray and keep the tray refrigerated for 20 minutes before baking.

Preheat oven to 200 degrees C.

Take out the tray from the refrigerator and place it straight away into the oven.

Bake for 10 minutes or until the edges of the gujiya crisps start to turn light brown in colour. Remove them from the oven and transfer to a cooling rack and leave there until they cool completely.

The Gujiya Crisps can be made ahead and stored in an airtight container.

Ingredients for Saffron Rabri Malai Cream

  • Fresh cream- 1 cup (I used Amul’s)
  • Rabri (store bought) – 1 cup
  • Saffron- A pinch
  • Icing sugar- 2 tbsp (or, adjust as per your taste)

Method

Soak a pinch of saffron into 2 tbsp warm milk (soak it for hours so that the saffron can release it’s colour into the milk).

In a food processor, blitz rabri and fresh cream just for a few seconds, take it out in a bowl.

To this add the saffron milk and sugar, mix well.

Chill this Saffron Rabri Malai Cream for minimum 1 hour in the refrigerator.

To Assemble the Gujiya Trifle Jars

I used 220ml jars and I could able to make 3 trifles. You can use different sizes of jars, bowls, mini glasses to assemble this.

In the jars make the first layer by placing the cake crumble/squares, add in some saffron cream with a spoon, now repeat the cake layer and close the top layer with the malai cream.

Sprinkle some pistachios, rose petals (optional) on top.

If you’ve made the baked Gujiya Crisps add them on the top of the trifle just the way I did, keep the jars refrigerated, serve cold and enjoy!

Deconstructed Gujiya Trifle
Deconstructed Gujiya Trifle
Deconstructed Gujiya Trifle
Deconstructed Gujiya Trifle
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