Baked Dry Fruit Gujiya
With Holi just around the corner….I remembered the variety of snacks my Mommy used to prepare during the festivities. Gujiya is a popular sweet snack which is prepared during Holi. I thought it would be all the more exciting…if I give a healthy twist to the traditional dish without compromising on the taste. Hence I came up with this Healthy yet Tasty “Baked Dry Fruit Gujiya”.
Traditionally, Gujiya is prepared of All purpose Flour and are deep fried. However, I tried my hand in making it healthier by using Whole Wheat Flour in larger proportion. Instead of deep frying, I baked them till golden and crisp in the oven. I am so elated that my experiment was a success. Despite being baked, they were light and crisp. Instead of the refined sugar, I have used Jaggery Powder to sweeten the filling for the Gujiya.
I have used the Gujiya Moulds that are easily available in the Indian Market. You can buy it online through this link as well if not available in the local market. Gujiya Mould
I remember helping my Mommy in making Gujiya on the occasion of Holi when we used to stay in Dehradun. All the neighbors used to exchange the Gujiya made at home with each other. Mommy loved inviting people to our place and serving them with her varied delicacies. Fortunately enough, I also have inherited the same trait from her.
Although the busy schedule we follow these days….doesn’t allow us to socialize much, I love whenever our friends and family come over to dine with us at home. I miss inviting our friends over to our house so much. The city life left less time to meet and greet each other. Its only the festivities that bring people together now.
Baked Dry Fruit Gujiya
A popular sweet delicacy usually eaten on Holi….filled with dry fruits and baked to perfection.
Ingredients
For the Dough
- 2 cups (250 gms) Whole Wheat Flour
- 1/4 cup (30 gms) All purpose Flour
- 1/4 cup (60 gms) Warm Ghee
- 1/3 cup Water (use water enough to form a stiff dough)
For the Filling for Gujia
- 1 cup (200 gms) Mawa/ Khoya
- 1/2 cup (64 gms) Jaggery Powder
- 10 nos Almonds, Chopped
- 10 nos Walnuts, Chopped
- 10 nos Pistachios, Chopped
- 1/3 cup (75 gms) Desicated Coconut
- 1 tsp Cardamom Powder
- 1 tsp Black Pepper Powder
Instructions
For Preparing the Dough
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Warm the ghee on low flame. Add the melted ghee to the Whole Wheat Flour and rub them together until you have a bread-crumb like texture. Now add water little by little to form a stiff dough.
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Cover the dough and let it rest for about 30 minutes minimum.
For the Filling
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Finely chop the nuts viz. Almonds, Pistachios, Walnuts and Cashew Nuts and dry roast them until they are lightly toasted and fragrant.
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Likewise, dry roast the desicated coconut until the color changes slightly.
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In the same pan, add the Khoya/ Mawa by crumbling it into small pieces and cook it on low flame. The idea behind cooking the mawa further is to bring it to a liquid state. It should take about 2-3 minutes to do so.
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Once the mawa has attained semi liquid state, turn of the gas. Add the toasted coconut and dry fruit, powdered sugar, Cardamom Powder and Black pepper powder. Mix well and let the mixture cool down to room temperature.
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Roll out the dough into circular discs of about 3-4 cm diameter. You may use a cookie cutter to get the perfect circle like i did.
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Preheat the oven at 180 degrees Celsius for 10-15 minutes.
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Place the rolled disc on the Gujiya Mould. Apply water on the edges which will help to seal the edges well. Add 1 tbsp worth of filling into one half of the mould and close it. After 15-20 seconds open the mould and carefully demould the gujiya and keep aside on a plate.
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Line your baking tray with parchment paper. Place the prepared Gujiya on the pre-lined Baking Tray and bake them for 15-18 minutes at 180 Degrees Celsius until they turn golden brown.
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Once baked, let the Gujiya cool at room temperature and then store them in an air tight container. These Gujiyas will keep well for almost 7-10 days.
