Gujarati Qottab - Sweet and Spiced Stuffed Pastry

Ingredients

In the Gujarati adaptation of Qottab, the traditional Iranian pastry has been modified to suit the flavors of Gujarat. The original recipe typically uses a filling of ground almonds, sugar, and cardamom. However, in the Gujarati version, the filling incorporates roasted nuts, desiccated coconut, jaggery, and cardamom, adding a unique twist to the dish. Additionally, the spices used in the pastry dough are adjusted to align with the traditional flavors of Gujarati cuisine. We alse have the original recipe for Qottab, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (120g) roasted nuts (almonds, cashews, pistachios), finely chopped 1 cup (120g) roasted nuts (almonds, cashews, pistachios), finely chopped
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 32g (18g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, ghee, yogurt, and salt. Mix well until the dough comes together.
2. 2.
   Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the roasted nuts, desiccated coconut, jaggery, and cardamom powder to prepare the filling.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a semi-circle and seal the edges by pressing them together.
6. 6.
   Heat vegetable oil in a deep pan or kadai for frying. Once the oil is hot, carefully place the Qottab pastries in the oil and fry them until golden brown and crispy.
7. 7.
   Remove the fried Qottab from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Serve the Gujarati Qottab warm or at room temperature as a delightful sweet and spiced treat.

Treat your ingredients with care...

• Roasted nuts — Ensure the nuts are finely chopped to create a uniform filling texture.
• Jaggery — Grate the jaggery to ensure it blends well with the other filling ingredients.
• Ghee — If making the recipe vegan, substitute ghee with an equal amount of vegetable oil.
• Yogurt — If making the recipe dairy-free, use dairy-free yogurt as a substitute.
• All-purpose flour — Use a good quality flour for the best results.

Tips & Tricks

• For a richer flavor, toast the desiccated coconut before adding it to the filling.
• Adjust the sweetness of the filling by adding more or less jaggery according to your preference.
• Ensure the oil is hot enough before frying the Qottab to achieve a crispy texture.
• Serve the Qottab with a sprinkle of powdered sugar or a drizzle of honey for an extra touch of sweetness.
• Store any leftover Qottab in an airtight container to maintain their crispiness.

Serving advice

Serve Gujarati Qottab as a delightful dessert or snack. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the golden brown Qottab on a serving platter and sprinkle them with powdered sugar for an elegant touch. Garnish with a few chopped nuts for added visual appeal.