North East Indian Gizzada

Ingredients

North East Indian Gizzada differs from the original Jamaican Gizzada in terms of the spices and flavors used. While the Jamaican version traditionally incorporates nutmeg and vanilla, the North East Indian adaptation introduces cardamom, which adds a unique and aromatic twist. Additionally, the use of jaggery instead of regular sugar enhances the depth of sweetness and imparts a distinct flavor profile to the tartlets. We alse have the original recipe for Gizzada, so you can check it out.

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 26g (16g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, mix together the grated coconut, grated jaggery, ground cardamom, ground cinnamon, ground ginger, and ground cloves until well combined.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Press each circle of dough into a greased tartlet pan, ensuring the dough covers the bottom and sides of the pan.
7. 7.
   Fill each tartlet shell with the coconut and jaggery mixture, pressing it down gently.
8. 8.
   Bake the tartlets in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove from the oven and allow the tartlets to cool completely before serving.

Treat your ingredients with care...

• Grated coconut — Ensure the coconut is fresh and finely grated for the best texture and flavor.
• Jaggery — If jaggery is not available, you can substitute it with dark brown sugar mixed with a small amount of molasses to mimic the unique flavor of jaggery.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the tartlets warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a sweeter filling, increase the amount of jaggery according to your taste preference.
• Experiment with different spices such as nutmeg or star anise to create your own unique flavor profile.
• These tartlets can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the North East Indian Gizzada tartlets as a delightful dessert after a traditional North East Indian meal. They can be enjoyed on their own or accompanied by a cup of hot tea or coffee.

Presentation advice

Arrange the tartlets on a decorative platter, garnished with a sprinkle of grated coconut or a dusting of powdered sugar. The golden-brown crust and aromatic filling will entice your guests to indulge in this fusion treat.