Baked Gujiya - Plattershare - Recipes, food stories and food lovers

Baked Gujiya

Recipe by Amrita Roy
4 from 1 vote
Served As Snacks
Gujiya is a famous Indian snacks popular in Northern part of India. It is stuffed either with sooji or khoya coconut or dry fruits. This is normally prepared by deep frying. I have prepared a baked healthy version of it.
Prep Time 30 mins
Total Time 30 mins
Cuisine Indian
Recipe Category Vegetarian
Servings 4


  • Coconut - scrapped - 1 cup
  • Sugar - 1/2 cup
  • Cashew - roasted and crushed - 2 tablespoon
  • Milk - 1 to 2 tablespoon
  • Condensed Milk - 2 tablespoon
  • Maida/All purpose Flour - 1 cup
  • Ghee - 2 tablespoon + 2 tablespoon for brushing & greasing
  • Salt - 1/2 teaspoon
  • Baking Soda - 1/2 teaspoon
  • Milk - 2 tablespoon


  • Take scrapped coconut in a grinder and add 2 tablespoon of milk, make a smooth paste.
  • Now take the coconut paste and sugar in wok mix well and heat the wok. Stir continuously till the sugar melts.
  • The mixture will become sticky in nature, at that time add condensed milk mix well.
  • Now the mixture will leave the sides of the wok that means it is ready. Add roasted cashew in it and mix. If you wish you can also add a pinch of cardamom powder. Allow the mixture to cool.
  • For the pastry shell, sieve flour, baking soda and salt in a plate. Add ghee in that mixture and make a dough just like poori (add water as required). Allow to rest the dough by covering with a damp cloth for half an hour.
  • Divide the dough into equal lemon size balls. Roll each ball like poori and put coconut stuffing in the middle and close it such a way it should be half circle or crescent in shape.
  • Seal the edges properly and using a fork secure the sealed edges by making imprints of fork. Do this step for remaining balls.
  • Now take the gujiyas in a baking tray (greased with little ghee) and brush them ghee on both the sides.
  • Put them in preheated (180 degree C for 10 minutes) for 15 to 20 minutes. In between, turn the other side and brush little ghee.
  • Once they are properly baked brush little milk on the gujiyas and bake for 1 to 2 minutes to get nice golden colour.
  • After cooling, store them in airtight container.
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Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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