Peach Gujia Parfait*

“Here comes holi 
And we’re far away,
No family to hide from
No colors to play,
But at least we can feast
And celebrate in taste,
That what we know
Shouldn’t go waste,
So fold up your sleeves
And get out the dough,
Roll, fold, repeat
Till you have no more,
And what’s lost in emotion
Is gained in weight,
Holi is almost here and
My gujias are on the plate!”

For the Gujia Dough
1 cup whole wheat flour
2 teaspoon ghee (clarified butter) or shortening
Water as required
For the Gujia Filling
1 peach, skinned and cut into cubes
1 teaspoon coconut flakes
1 teaspoon brown sugar
½ cup milk
½ teaspoon black pepper
½ teaspoon cinnamon powder
1 cardamom, crushed
For the Parfait
½ cup mascarpone
¼ cup whipping cream
1 teaspoon fine brown sugar
Some home made granola
Make the dough
Mix the ghee with the flour and mix well. Now slowly add water till the dough just comes together. Make sure it’s not too wet. Cover and keep aside for 20-30 min.
Make the filling
Mix all the ingredients for the filling and cook covered on low flame till the peaches are tender and have broken down. Open cover, change flame to medium-high and sauté till all the liquid is absorbed. Refrigerate and cool.
Put it together
Roll out the dough and cut 2-2.5 inch circles from it (makes about 14-16). Put a teaspoon of the filling in the center and fold into a half moon shape to make a dumpling. Do this will all the dough, but save some of the filling for the parfait.
Heat some oil in a deep pan and shallow fry the dumpling. Drain and cool.
Take a tall shot glass and make layers of the peach filling, the mascarpone and the granola. Do this till you reach the top or run out of mixture. Top with e gujia and enjoy.
A western twist to the holi favorite!

*Adapted from the recipe by Indian Simmer