Baked Gujiya

Gujiyas and Holi are inseparable, isn’t it? Generally I make deep fried ones with maida. But this time I decided to make the baked version and that too with a combination of whole wheat flour, semolina and all purpose flour. I wouldn’t say that the baked ones are exactly like the fried ones, but yes the baked ones aren’t bad either. They are crunchy and crispy but maybe not as flaky (khasta) like the deep fried ones. But hubby n Neha liked it and on second thoughts it tastes quite good. I have to work a bit on the shaping, though 🙂 Please share your experiences incase you try to make these. Happy and safe holi to each one of you.

Ingredients:

For the outer covering:

• Whole wheat flour 50 gm
• Semolina 25 gm
• All purpose flour 50 gm
• Salt a pinch
• Oil/ghee 1 tbsp
• Cold water as required

For the filling:

• Khoya 2-3 tbsp
• Semolina 1 tbsp
• Thandai masala powder 2-3 tbsp
• Chopped nuts 1 tbsp
• Powdered sugar 2-3 tbsp
• Dessicated coconut 2 tbsp

Method:

To make the outer covering:

• Mix the flours and add salt to it.
• Rub in the ghee or oil till the mixture resembles bread crumbs.
• Sprinkle water spoon by spoon and knead into a tight dough.
• Allow the dough to rest for 15-20 minutes.

To make the filling:

• Dry roast the semolina in a pan for few minutes till the raw smell goes off.
• Add the chopped nuts, grated khoya and dessicated coconut and roast for few more minutes.
• Take the pan out of the stove and add powdered sugar and thandai masala powder.
• Mix everything well and keep it ready.

How to assemble and bake:

• Preheat the oven at 180-190 degree Celsius.
• Line a baking tray with parchment paper.
• Make small balls from the dough and roll into thin pooris.

• Place a spoon of the filling inside the rolled poori and wet the edges with water.

• Fold into semicircle and press the edges with the back of a fork or with your fingers.
• Repeat with the entire dough. I got 19 gujiyas with the above mentioned measurements.
• Place the filled gujiyas on baking tray and brush little ghee or oil on top using a silicon brush.

• Bake for 20-22 minutes. You can apply a coat of oil or ghee again after the 15 minutes or so. Or apply milk wash in top for a beautiful golden sheen. Keep an eye after 18-20 minutes. It will burn very fast of left unwatched.
• Remove from the oven and cool on a wire rack.
• I made a thick sugar solution with 1 tablespoon of sugar and 1-2 tablespoon of water and coated the baked gujiyas with it. Sprinkle few slivers of almonds and saffron strands on top and serve it to your loved ones.
• Happy Holi 🙂