Name: Mava and nut Saffron Pop Tart recipe by Taruna Deepak at BetterButter
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 10
Ingredients: For the Dough; 2 Cup (Maida); 1 tbsp Semolina (Suji); 1tbsp Sugar; A pinch baking soda; 4 tbsp ghee; 1/3 C Water; 1/4 tsp Saffron (optional); 1 tbsp Milk (to soak saffron); For the filling; 300grams Khoya / Mawa (should be available at Indian stores); 3 tbsp Desiccated Coconut; 2 tbsp finely chopped Almonds; 2 tbsp finely chopped Pistachio; 1/3 C Sugar; 1 Egg, beaten or a few table spoons of Milk (optional); Flaked almonds for garnish/ decoration (optional); For Sugar Glaze; 1/3 C Sugar; 1/4 C Water; A pinch of Saffron

Instructions

For the Dough
If using saffron, crush and soak it in warm milk (to add to the dough later). Set aside.
In a mixing bowl, whisk together APF, semolina, sugar and baking soda. Add the ghee and start rubbing the flour mix with the tip of your fingers. Add water gradually and as much as required.
Knead the dough for 2 minutes. Divide the dough in two parts and make two neat balls. Set aside for half an hour covered with a moist cloth so that the dough does not dry out.
For the Filling
While the dough is resting, crumble or grate the khoya. In a thick bottom pan add the khoya and roast it on low flame till it changes color to light brown (approximately 25 minutes or so).
Add desiccated coconut and roast further for 2 minutes. Add nuts. Remove from the heat. When the roasted khoya is still warm, add sugar and mix it well. Set aside.
Be careful towards the end of the roasting process so that the khoya does not turn too dry. It should be moist yet a little brownish in colour. Making Pop Tarts
Preheat the oven at 180 degrees C. Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape, preferably round, square or rectangular.
In case you don’t have a cookie cutter, roll the dough in rectangle shape of size 9 by 12 inches. Trim the edges.
Cut it length wise to have approximately two and half inch wide strips. Cut these further to have the size you desire. 3’ by 2.5’ should be fine.
Line two cookie sheets with parchment paper. Place each cut out cookie on the baking sheet at an inch distance.
Scoop one heaped teaspoon of cooled mawa filling in the centre of each cookie cut out and cover with another layer of cookies dough cut out.
Seal the sides all around by pressing the edges with a fork. Repeat this process till all the dough is used and filled.
Brush the top of the pop tarts / gujiya with beaten egg or milk to and sprinkle flaked almonds. Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown.
Remove from the oven over to the wire rack.
For the Glaze
Meanwhile, quickly make the syrup by boiling together the sugar and water for one and a half minute along with the saffron. Keep it aside.
While the pop tarts are still warm, brush them with the saffron sugar syrup.
Once the pop tarts are completely cool and the syrup has nicely glazed them, store them in an air tight container.
Note: You may not need to add all 1/3rd cup of water mentioned in the ingredients. Add the water gradually till you have a medium soft dough.
Note: Basting the pastry with egg or milk is purely optional. However, I recommend doing that coz it gives a nice golden color to the pastry.
Note: Adding saffron to the dough is also optional. But using it really took the taste of the pop tarts to another level.

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