Baked mawa and dry fruit gujiya

Name: Baked mawa and dry fruit gujiya
Total time: 3600 s
Yield: 21 gujiya
Cuisine: Indian
Ingredients: 2 cup all-purpose flour; 60 ml. Desi ghee; 1/2 cup warm milk+ 2 tbsp for brushing; 250 gm Khoya; 70 gm Bura; 1 tsp Green cardamom; 1 tbsp Chironji, cashew nut and almond each; 2 tbsp dessicated coconut; 1 tbsp Muskmelon seeds (roasted); Gujiya cutter

Kalpana Rai @cook_26263526

Ghaziabad

#EC#week 4
Holi is a festival of colours .To
celebrate this festival we make so many dishes, gujiya is ona of them.Now a days everybody is health conscious ,so I made baked gujiya.

Kalpana Rai @cook_26263526

Ghaziabad

#EC#week 4
Holi is a festival of colours .To
celebrate this festival we make so many dishes, gujiya is ona of them.Now a days everybody is health conscious ,so I made baked gujiya.

Saved

Ingredients

1 hour

21 gujiya

For the dough -
2 cup all-purpose flour
60 ml.Desi ghee
1/2 cupwarm milk+ 2 tbsp for brushing
250 gmKhoya
70 gmBura
1 tspGreen cardamom
1 tbspChironji, cashew nut and almond each
2 tbspdessicated coconut
1 tbspMuskmelon seeds (roasted)
Gujiya cutter

Saved

Steps

1 hour

1

Grind cashew nut, almond and green cardamom together.Keep it aside.
2

Mix all-purpose flour,ghee and warm milk to make dough.Let it rest for 10 min.Mix 1 tsp all-purpose flour and water to make slurry.
3

Fry khoya in a karahi on medium heat until light pink.Let it cool.Mix khoya,dry fruits, cardamom powder and bura.Mix it well.
4

Divide the dough into lemon size balls.Roll it like a poori,fill it with khoya filling,apply slurry on the edges and fold and press like a semi circle.Take a gujiya cutter and cut it.Prepare all the gujiya like this.
5

Preheat the oven at 200 degrees for 10 min then place gujiyas in a tray.Baked them at 200 degrees for 7-8 min then flip it over and bake for 7-8 min.Now brush it with milk and bake for 5 min or until it becomes golden brown.
6

Your healthy and tasty gujiya is ready to serve.Happy Holi !

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Cooksnaps

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Kalpana Rai @cook_26263526

on March 15, 2025 19:48

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.