Gujiya -Baked is the best recipe for gujiya with homemade mawa with milk powder. This recipe will be ready in 45 minutes. It’s easy, quick, and healthy.
Learn to make the Best-Baked Gujiya at Home!
Gujiya is a Holi special recipe and traditionally fried and then dipped in sugar syrup. Stuffing is made with mawa and dry fruits. A crunchy flaky crust and a sweet moist filling inside. With no compromise on its taste it the best baked recipe i have tried so far.
Originally, gujiya is a fried dumpling made with all-purpose flour, stuffed with khoya/mawa filling, and then dipped in sugar syrup. It is undoubtedly delicious but if you are a calorie-conscious person and also prefer low sugar or sugar-free delights, then this Baked- Gujiya recipe is perfect for you.
This Baked version is healthy and has fewer calories. Made with All-purpose flour, stuffed with dry fruits and homemade mawa.
In northern India, Gujiya/ Karanji is made before the Holi Festival. A festival we celebrate to welcome spring. I have too relished this dessert during my childhood days a lot. But it is very high in sugar.
The Baked Gujiya-has a lovely flaky crust and a soft, sweet inside. Adding a little Thandai Mix to the filling enhances the flavors many folds. Get the recipe for Thandai Mix here: THANDAI MIX
Some Other Holi Recipes: HOLI SNACKS AND DRINKS.
And what is Holi without Thandai.
- 350 gms all purpose flour
- 50 gms Desi Ghee/ Clarified Butter plus little for brushing the gujiya before baking
- 1 pinch salt
- Cold water to knead
- 200 gm milk powder
- 250 ml milk full fat or skimmed as per your preference
- 3 tbsp Rose petals
- 4 tbsp Raisins
- 2 tbsp thandai powder optional
- 2-3 tbsp sugar or sugar free optional/ as per preference
- 2 tbsp cashew chopped
- 4 tbsp chopped almonds
- 3 tbsp chopped pistachio
- 1 tsp green cardomom powder
- 1 tsp Desi Ghee/ Clarified Butter
- 1 pinch saffron /kesar or kesar essence
- 1/4 cup coconut powder
- Add the flour and ghee and mix well. Add salt and mix well again. The ghee should be well incorporated.
- Now, add little water and begin kneading the flour. Keep adding the water gradually. The dough should be soft but firm. Keep aside for 5 minutes to rest covered with a kitchen towel.
- In a deep pan, heat pan, add ghee, and then pour the milk. Once a boil comes, add the milk powder.
- Keep stirring on full flame till the milk thickens and the mixture starts to leave sides a bit. This will take about 5-10 minutes.
- Add sugar (optional) and the rest of the ingredients, Add Kesar and keep stirring.
- Do not overcook, it should be just a thick lump but soft and flowy. Shut the flame and mix well. Leave it to cool down.
- Preheat the oven to 200 degrees celcius. Grease two pans of 9 inches each with ghee or once a big pan as per your oven size. This recipe will give you 15-16 gujiyas.
- Now, roll a small ball for the gujiya dumpling, put 1 tbsp filling in it, close the gujiya in half and press the ends and seal the gujiya well. Then fold the ends inward to make a twisted patters. Or you may use a mould to make the shape.
- Place the gujiyas in the pan and brush the top with melted ghee.
- Once you have made enough to fill the pan put this batch to bake for 40-45 minutes. After 20 minutes, roll over the gujiyas to cook evenly on both sides. The cook time may vary as per your over temp setting. Please keep a check.
- Make both the batches with the same method.
- Sugar syrup coating. If you like it a little sweeter, then you can just brush your baked gujiyas for thin sugar syrup. Just brush no soak.
- This step is optional: For sugar syrup: 1/4 cup sugar: 1/4 cup water- heated with a little illaichi powder(green cardamom powder) and saffron in it. Boil till thickened and use it to brush your parties.
Coating the Gujiyas with sugar syrup is optional. If you wish you may skip this step.
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