Baked Gujiya
By Prasanta Kumar Bhuian, Sr. Sous Chef, The Galaxy Club, Brigade Hospitality
A sweet, colourful treat of assorted dried fruit baked to melt in your mouth.
For Dough
- 1 cup whole wheat flour – 120 grams
- 1 cup all-purpose flour – 125 grams
- ¼ teaspoon salt
- 1/3 to ½ cup water or add as required
- 2 tablespoons Ghee
For Sweet Stuffing
- 1 cup Khoya (Crumbled or Grated)
- ½ tablespoon Ghee
- 10 almonds (diced)
- 10 cashew nuts (diced)
- ½ tablespoon raisins (chopped)
- 1/3 cup powdered sugar (Sieved to avoid lumps)
- ½ teaspoon green cardamom powder.
Instructions
Gujia Dough
- In a bowl, add all-purpose flour, whole wheat flour and salt.
- Combine melted ghee with the flour until it forms a coarse mixture. Add small amounts of water and knead the flour into a firm and tight dough. Cover with a moist cloth and set aside for 30 minutes.
Sweet Stuffing
- Chop dried fruits and set aside.
- Melt ghee in a pan on a low heat, add the crumbled Khoya.
- Stir on a low heat and cook till the Khoya begins to form a lumpy texture.
- witch off the heat and allow it to cool at room temperature.
- Once cooled, add powdered sugar, nuts, raisins, and cardamom powder
- Mix well and set aside. Taste and add sugar if required.
Assembling and Shaping
- Divide the dough into small balls and cover with a moist cloth.
- Dust the rolling board lightly with some flour, roll each ball to make small circles.
- With your fingertip or a pastry brush, apply a little water around the edges of the circle.
- Place about 1 to 1.5 tablespoon of the filling in the middle and carefully, bring both the edges together and gently press them to seal well.
- Trim the extra edges.
Baking Gujiya
- Preheat the oven to 200° Celsius and brush oil or melted ghee evenly on the gujiya.
- Place them in a baking tray.
- Bake the mawa gujiya for 20 to 30 minutes at 200 degrees Celsius, until they are golden.
- Allow it to cool and serve.