Vikhroli Cucina

Indulge in healthy, guilt-free gujiyas this Holi

27 February 2018 , 0 comments / 15 likes
Gujiyas are an intrinsic part of the festival of colours. Made with a filling of khoya, these delicious sweets are a variety of deep-fried dumplings. However, if you are concerned about snacking-on deep fried items, #StartAHealthyHabit as we bring you a healthy avatar of this delicacy — baked gujiyas that give you all the taste without the add-on calories of a deep-fried sweet.


For gujiya pastry:
All-purpose flour 2 cups
Ghee 2 tbsp
Salt to taste
Water as required
Oil for brushing

For gujiya stuffing:
Khoya grated and cooked 1 cup
Ghee ½ tbsp
Cashews grated 10
Almonds grated 10
Pistachios 10
Raisins ½ tbsp
Powdered sugar ½ cup
Cardamom powder ½ tsp

Mix all the stuffing ingredients well and keep it aside. Mix the all-purpose flour and salt in a bowl; pour the ghee on the flour. Rub the ghee into the flour; then add water in parts and begin to knead. Divide the dough into equal parts and make balls.

Dust the rolling board lightly with flour. Roll each ball into a small circle. With your fingertip, apply water all over the edge of the circumference of each circle. Place about 1 tbsp of the stuffing on one side of the circle, keeping edges clear. Fold the circle and bring together both the edges. Gently press the edges together. Check if the gujiya is sealed well. With a small gujiya cutter, trim the extra edges and arrange in a crisp plate or baking tray.

Preheat the oven to 200°C. Evenly brush oil all over the gujiyas. Place the crisp plate / baking tray on the grill mesh and bake the gujiyas in convection mode for 16 minutes at 200°C. 

Serve these crusty and delectable gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.