I’ve made this dessert recently in a collaboration with Jaypore. I felt so much happy with the final outcome of these Deconstructed Gujiya Trifle dessert jars, that I thought I should blog about the entire process of making it. I made something similar last year too before Holi, but the result was not this perfect, so, I didn’t post about that. With a little effort, you too can make this, and serve to your guests with pride. Gujiya is a popular, age-old, traditional Indian sweet. In this recipe, I used the ingredients of Gujiya to deconstruct it into a fusion dessert. Layers of cardamom flavored, dry fruit cake crumble sandwiched with the saffron infused Rabri-Malai cream, this trifle was something unmatchable. The Crisp Gujiya toppings were acting like tiaras to these dessert jars. I hope you liked the idea, below is the recipe on how to make the trifle.
Deconstructed Gujiya Trifle
Ingredients for Cake
- All purpose flour/Maida- ½ cup
- Desiccated coconut- 2 tbsp
- White powdered sugar/Caster sugar- ½ cup
- Mawa- ½ cup/50g (finely grated)
- Baking powder- ¼ tsp
- A pinch of salt
- Egg- 1
- Ghee/Clarified butter – 3 tbsp
- Milk- 4 tbsp
- Dry fruits- ¼ cup (chopped cashew nuts and almonds, raisins, chironji)
- Green cardamom- 4 (crush the cardamom seeds only to a powder by using a mortar pestle)
All the ingredients were in room temperature before I start.
Preheat oven to 180C. Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan. In a bowl, mix flour, salt, cardamom powder and baking powder. Whisk and keep aside.
In a separate bowl, mix ghee and sugar. Mix in grated mawa, add egg, whisk well. Add the dry flour mixture in 2 batches into this, whisk well. Now add milk and keep whisking until a smooth batter forms, you can see some grains into the batter. These are Khoya grains, and the graininess is absolutely fine in the batter, don’t worry. The batter would be thick. Now gently fold in the dry fruits.
Pour the cake batter into the prepared cake pan. Tap the cake pan gently on the kitchen counter couple of times to release the air bubbles. Bake for 25 minutes. Insert a sharp knife in the middle of the cake. The cake is ready if the knife 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 cool completely.
Cut the cake into small cubes or crumble the cake slices by using your fingers. Keep aside.
To make the cake batter use an electronic hand mixer for best result.
Ingredients for Gujiya Crisp
- All purpose flour/Maida- ½ cup
- Salt- ¼ tsp
- Ghee- 4 tbsp
- Water for kneading
Prepare a baking tray by greasing with vegetable oil.
In a bowl, mix flour and salt. Add ghee into this, mix well. Now add water in a small portion and knead the dough until smooth. Roll the dough on a lightly floured surface to 1/2 cm thick and cut round shapes using a circle shaped cookie cutter. Now cut the circles into two equal half circles by using a knife. Make impressions with a fork on the round edge of these half circles. Transfer them on the prepared tray. Keep the tray refrigerated for 20 minutes before baking.
Preheat oven to 200C. Take out the tray from the refrigerator and place it straight away in 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 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- ¼ cup (adjust as per your taste)
Chill the fresh cream well. Use the thick part of the cream only while making this rabri malai cream. The liquid part of the fresh cream can be used later for making other dishes.
Soak a pinch of saffron into 1½ tbsp milk.
In a food processor, blitz the thick rabri (keep aside the milk from the rabri before adding it into the food processor) until a coarse mixture forms. Take it out in a bowl, Add fresh cream and soaked saffron. Mix well with hand whisk. Now add sugar into this. The Saffron Rabri Malai Cream wouldn’t be too thick like whipped cream frosting. But this cream would have enough thickness to top the desserts. Transfer the cream to a piping bag, keep aside.
To Assemble the Gujiya Trifle Jars
I used 220ml jars and I could able to make only 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, pipe in some saffron cream, now repeat the cake crumble layer again, close the last layer with saffron cream and sprinkle some pistachios, rose petals (optional) on top. Decorate the jars by topping them with baked Gujiya Crisps, keep the jars refrigerated, serve cold and surprise your guests. 🙂