Don’t you kick yourself, when you see those drool-worthy holi posters with mouth-watering gujiyas? We know how hard it is to resist this sweet treat. But depriving yourself will only lead to bingeing in the long run. That’s why we want you to try this baked gujiya recipe, and trust us, you will be surprised to know how yummy they are.
250 gms wheat flour
10-12 finely chopped almonds
10-12 finely chopped cashew
1/3 cup crushed coconut powder
1 tbsp raisins
1 tbsp muskmelon seeds
60 gms desi ghee
60 gms suji
150 gms jaggery powder
6-7 cardamoms (crush their seeds)
Water to make the dough
First let’s prepare the dough
Take the wheat flour in a big bowl, add two tablespoons of ghee, and knead the dough using lukewarm water. Adding ghee will help your gujiya turn crisp. Now, keep it aside for 20 to 25 minutes.
Steps to make the filling for gujiya
Step 1: Take a pan and add ghee. Once the ghee is hot, add suji, and cook it until it turns golden. Now, switch off the flame but keep whisking the suji, so that it doesn’t burn.
Step 2: Add other condiments for the filling. Put jaggery powder, and mix it well with the suji.
Step 3: Add almonds, cashews, coconut powder, raisins, cardamom seeds powder, and muskmelon seeds. Also, add a spoonful of ghee and mix them well.
Step 4: Now, take a small ball of the dough, and make a puri size chapati. This will be the covering for your gujiya.
Step 5: Place this chapati in the gujiya mold. Put a spoonful of the filling in the centre.
Step 6: Dip your finger in some water, and rub it over the edges of the gujiya, and seal the mold. Remove the excess covering.
Step 7: After making all the gujiyas, place them on a baking tray over a parched paper.
Step 8: Preheat the oven at 180 degree celsius, and place the baking tray in the oven for 20 minutes.
Tip: The cooking time might vary based on the thickness of the covering, so you can do a test bake for one gujiya to see the cooking time.
Voila! Wasn’t it so easy?
So, enjoy this Holi to the fullest, and eat your favourite gujiyas dil khol ke.