Baked Gujiya
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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.
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Ingredients
- 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
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Instructions
- 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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