Healthy and baked gujiya
A healthier version of the very popular deep fried gujiya, which is not only baked and stuffed with coconut, but is also made with wholewheat flour and sweetened with jaggery powder
Equipment
- Oven
Ingredients
- 2 cups whole wheat flour
- ¼ cup ghee
- 1 cup desiccated coconut
- ¼ cup cashews roughly chopped
- ¼ cup pistachios roughly chopped
- ¼ cup raisins
- 2-3 tbsp chironji optional
- 1 tsp saffron strands optional
- 2 tbsp poppy seeds
- 2 tsp cardamom powder
- 1½ cup jaggery powder or sugar
- ¼ tsp salt
- 2-3 tbsp milk
For garnishing
- 1 tbsp almonds chopped
- 1 tbsp pistachios chopped
- saffron strands
Instructions
- To make the dough, mix the flour with the ghee and salt, so that it holds shape when you hold it in your fist. Add lukewarm water gradually so as to form a soft dough. Cover with a damp cloth and keep it aside
- In the meantime, add a tablespoon of ghee to a cooking pot and roast the desiccated coconut along with the nuts, raisins and poppy seeds for 2-3 minutes, on medium flame.
- Remove this mixture in a separate bowl and allow it to come to room temperature and then mix in ½ cup jaggery powder, saffron and cardamom powder. Combine well
- Come back to the dough and make lemon sized balls of the dough, and roll it out - not too thick or too thin. Use some ghee to roll out the dough, in case it sticks to your work surface
- Grease your gujiya mould with ghee, lay the rolled out dough carefully over the mould and slightly press it into the cavity. Fill it with 2-3 teaspoons of the coconut mixture
- Apply some water around the edges, if needed, and carefully shut the mould. Cut the excess dough off using a knife, before you open the mould
- Carefully open the mould, ease the gujiya out of it, line them on a baking tray and brush with milk. Bake in a preheated oven, at 200 degrees C, for 15 to 20 minutes
- Meanwhile, prepare a concentrated jaggery syrup, by heating the remaining jaggery with 1½ cups water, until it melts. Remove from flame and allow to cool. Dunk the freshly baked gujiyas in the syrup and let them stay for 5-7 minutes
- Remove, garnish your healthy and baked gujiya, with the chopped nuts and saffron and serve. Enjoy!
Notes
- If you don't wish to use poppy seeds, you could use roasted semolina instead
- You can use the same recipe for these baked gujiya and stuff it with other fillings of your choice, for example khoya etc
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon