These Jam Ghughra Palmiers are the cutest Indian fusion treat to make for Valentine’s Day or for date night! Traditionally palmiers are made using puff pastry but these are made using flaky parathas. Flaky paratha as the base with a layer of jam and a Ghughra-inspired mixture on top which are then shaped into a palmier. This recipe is inspired by my husband and his love for little hearts and since he’s a Gujarati I had to include a touch of that. He’s fallen in love with them and I’ve already made him a second batch. These are really easy to make These treats last well for a week!

Happy Baking!

Servings: 40-50 pcs

Prep Time: 15-20 mins

Cooking Time: 15 mins

Baking time: 15 mins

Total Time: 1 hour

Ingredients: 

• 5-6 Malaysian flaky parathas- I used Kawan paratha 

• 1/2-3/4 cup strawberry/raspberry jam 

• 1 tbsp ghee (clarified butter)

• 2/3 cup mawa/milk powder

• 1/4 cup rawa sooji; see notes for plain sooji

• 1/3 cup finely shredded coconut 

• 10-12 almonds 

• 3-4 Cardamom pods

• 1/3-1/2 cup powdered sugar 

Directions: 

1. Ghughra filling: Put a pan on low heat and add ghee.

2. Crush almonds and cardamom seeds together till mostly fine.

3. Once the ghee is warm, add milk powder and mix it together. Keep sauteing on low for 6-10 minutes on low heat till it becomes very lightly golden. Keep mixing as it will burn quickly.

4. Once all toasty, transfer it to a mixing bowl.

5. Put the pan back on the heat and add the finely shredded coconut, and almond cardamom mixture, and cook for 7-9 mins on low heat. Keep stirring so it doesn’t burn. You want to cook it till it is slightly toasty & fragrant. At about the halfway mark, add the rawa sooji and saute it together.

6. Transfer the mixture to the same mixing bowl and let it cool for 3-4 mins.

7. Add powdered sugar and mix it together till combined. The Ghughra mixture is ready!

8. Assemble: Let the parathas thaw slightly till soft and malleable. Prepare a baking tray by lining it with parchment. Preheat the oven to 400F.

9. Spread a layer of jam over the paratha and sprinkle a generous amount of the ghughra mixture over the jam. Press down and spread it evenly.

10. Roll the paratha from one edge towards the center. Roll the other edge of the paratha towards the center. Fold the two rolled sides towards each other.

11. Use a knife or pizza cutter and cut each roll into about 8-10 divisions.

12. Shape each division into a heart shape. Separate the center fold to form the two tops and gently round it and gently make the bottom into a point.

13. Place each heart-shaped division on the baking tray and bake at 400F for 11-15 mins till it’s golden brown and crispy.

14. Let it cool for 3-4 mins when out of the oven.

15. Enjoy warm or cool!

Notes/Tips:

• I used a regular Malaysian paratha but you can use any you like. You can use puff pastry sheets if you want.

• You can make the Ghughra filling from before and keep it in an airtight container in a cool dry place for 2-3 days.

• If you use plain sooji, dry roast it separately for 5-7 mins on low heat and add it to a mixing bowl.

• You can add other crushed nuts if you want.

• I have kept them in an airtight container for 6-8 days.

• Don’t skip the jam, it helps bring everything together.