Baked Gujiya is easier to make delicious, crispy and sweet layered Gujiya by baking instead of frying. One can now enjoy eating Indian desserts/sweets without any fear of eating fried sweets.
For the Gujiya pastry:
- 1 cup whole wheat flour (atta) + 1 cup all-purpose flour (maida) OR 2 cups of
- all-purpose flour OR 2 cups of whole wheat flour
- ¼ teaspoon salt
- ⅓ to ½ cup water or as required
- 2 tablespoon gheeFor the Khoya stuffing:
- 200 grams Khoya (Mawa or dried evaporated milk solids)
- ½ tablespoon ghee
- ⅓ cup chopped dry fruits – 10 cashews (kaju), 10 almonds (badam), 10 pistachios (pista), ½ tablespoon raisins
- ⅓ cup powdered brown sugar or as required
- ½ teaspoon cardamom powder (choti elaichi powder)
Preparing the Gujiya pastry:
- Take the all-purpose flour, whole wheat flour and salt in a bowl.
- Heat ghee in a small pan or bowl.
- Pour the ghee on the flours.
- Add water in parts and begin to knead.
- Knead the dough till firm.
- Cover the dough with a moist cloth and keep aside for 30 minutes.Preparing the Gujiya stuffing:
- Crumble and grate the Khoya/Mawa
- Chop the dry fruits and keep aside.
- Melt ½ tbsp ghee in a pan on a low flame.
- Add the crumbled or grated Khoya.
- Stir the Khoya continuously on a low heat.
- Cook the Khoya, till it begins to gather around itself and then let the Khoya stuffing cool down completely.
- Then add powdered brown sugar, chop dry fruits and cardamom powder.
- Mix everything well and keep the stuffing aside.Assembling & preparing Gujiyas:
- Divide the dough into small equal parts and roll each in one shape.
- Place about 1 tbsp or 1.5 tbsp of the Khoya filling on one side of the circle. Don’t add too much of stuffing as then it’s difficult to shape them and the Gujiya may break in the oil.
- Carefully, bring together both the edges and join. Gently press the edges.
- Prepare Gujiyas and arrange them on a plate or tray. Cover the Guijyas with a moist napkin so that the dough does not dry out.Baking method for Gujiya:
- Preheat the oven to 200 degrees Celsius. Brush oil or melted ghee n the Gujiya evenly all over.
- Place them in a baking tray.
- Bake the Gujiya for 20 to 30 minutes at 200 degrees Celsius, till they are golden. Place them on a wire rack for cooling. Once cooled, store the baked Gujiyas in an airtight jar or box.
Recipe Notes: If you use all-purpose flour, then you will need less water for kneading. If you use whole wheat flour for kneading, then you will need more water. If the dough appears dry, then add more water and if the dough becomes sticky, then add more flour.