Baked Gujiya Recipe: A Healthier Twist on a Festive Indian Treat
30 minutes
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About Baked Gujiya Recipe: A Healthier Twist on a Festive Indian Treat
Indulge in the delightful taste of Gujiya, a beloved crescent-shaped Indian sweet, without the guilt! This recipe offers a healthier baked alternative to the traditional deep-fried version, preserving all the rich, aromatic flavors you love. Filled with a luscious mixture of coconut, sugar, cashews, and milk, these baked Gujiyas are perfect for festive celebrations or a delightful anytime snack.I've adapted this classic recipe to be lighter and more wholesome, making it a guilt-free indulgence for everyone. The baking process ensures a golden, crisp exterior while maintaining the soft, melt-in-your-mouth texture of the filling. Prepare to be amazed by the simplicity and deliciousness of this baked Gujiya recipe!Get ready to impress your family and friends with this unique and healthier take on a traditional favorite. The recipe is detailed and easy to follow, making it perfect for both experienced bakers and enthusiastic beginners.
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
- 1 cup Coconut 1 cup scrapped
- 1/2 cup Sugar
- Cashews 2 tablespoon roasted and crushed
- 1 tbsp Milk
- 2 tbsp Milk condensed
- 1 cup All-Purpose Flour maida, or maida maida
- 2 tbsp Brushing or ghee ghee for greasing
- 1/2 tsp Salt or as per taste
- 1/2 tsp Baking Soda
- 2 tbsp Milk
Instructions
Prepare the Filling
- Grind the shredded coconut with 2 tablespoons of milk until smooth.
- In a wok or saucepan, combine the coconut paste and sugar. Cook over medium heat, stirring continuously, until the sugar melts and the mixture becomes thick and sticky.
- Stir in the condensed milk and continue to cook until the mixture pulls away from the sides of the pan.
- Remove from heat and stir in the crushed cashews and cardamom powder (if using). Let the filling cool completely.
Make the Dough
- In a large bowl, whisk together the all-purpose flour, salt, and baking soda.
- Cut in the ghee using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add water, mixing until a soft, pliable dough forms.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Assemble and Bake the Gujiyas
- Divide the dough into small, lemon-sized balls.
- Roll each ball into a thin circle (about 3-4 inches in diameter).
- Place a spoonful of the cooled filling in the center of each circle.
- Fold the dough in half to form a half-moon or crescent shape, pressing the edges firmly to seal.
- Use a fork to crimp the edges for a decorative finish.
- Place the assembled Gujiyas on a baking sheet lined with parchment paper and lightly greased with ghee.
- Brush the Gujiyas with ghee on both sides.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown, flipping halfway through and brushing with more ghee.
- Brush the baked Gujiyas with milk for a glossy finish and bake for another 1-2 minutes.
- Let the Gujiyas cool completely on a wire rack before storing in an airtight container.
Recipe Notes
Expert Tips for Perfect Baked Gujiyas
- For the best results, use freshly shredded coconut for the filling. Frozen coconut can result in a slightly different texture.
- Don't overcrowd the baking sheet. Allow space between the Gujiyas for even baking and browning.
- If your dough is too dry, add a teaspoon of water at a time until it reaches the desired consistency. If it's too sticky, add a little more flour.
- Adjust the baking time depending on your oven. Keep an eye on the Gujiyas to prevent burning. A toothpick inserted into the center should come out clean when they are done.
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Recipe Nutrition
Calories: 283kcalCarbohydrates: 53gProtein: 6gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 1mgSodium: 285mgFiber: 1gSugar: 27g
Amrita Roy
Articles: 56
5 Comments
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This looks so good! Appreciate the share.
This looks delightful! Thanks for the recipe.
I’m eager to make this recipe!
Such a tasty dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.