Low Fat Baked Gujiya | How to make Low Fat Baked Gujiya

By Namita Tiwari  |  20th Mar 2016  |  
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  • Low Fat Baked Gujiya, How to make Low Fat Baked Gujiya
Low Fat Baked Gujiyaby Namita Tiwari
  • Prep Time

    30

    mins
  • Cook Time

    12

    mins
  • Serves

    10

    People

47

0





Video for key ingredients

  • How to make Khoya

About Low Fat Baked Gujiya Recipe

A delicious, healthy and guilt free gujiya with loads of nuts that you will love baking and serve happily on Holi.

Low Fat Baked Gujiya is a delicious dish which is liked by people of all age groups. Low Fat Baked Gujiya by Namita Tiwari has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Low Fat Baked Gujiya at many restaurants and you can also prepare this at home. This authentic and mouthwatering Low Fat Baked Gujiya takes 30 minutes for the preparation and 12 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Low Fat Baked Gujiya is a good option for you. The flavour of Low Fat Baked Gujiya is tempting and you will enjoy each bite of this. Try this Low Fat Baked Gujiya on weekends and impress your family and friends. You can comment and rate the Low Fat Baked Gujiya recipe on the page below.

Low Fat Baked Gujiya

Ingredients to make Low Fat Baked Gujiya

  • Dough - 1 and 1/4 cup all purpose flour
  • A pinch of salt
  • Cold water to knead the dough
  • Filling - 1/2 cup Khoya/mawa (dried milk)
  • 4 tablespoons powdered sugar
  • 3 tablespoons desiccated coconut
  • 1 tablespoon semolina (roasted on a low heat till a pleasant aroma emanates)
  • 5 cardamom seeds powdered
  • 1 tablespoon raisins
  • 4 tablespoons pistachios chopped
  • 2 tablespoons cashews chopped
  • 2 tablespoons almonds chopped
  • Flour paste - Mix 1 tablespoon of all purpose flour in 1 tablespoon of water to form a thick paste

How to make Low Fat Baked Gujiya

  1. Whisk together the flour, baking powder and salt in a kneading plate. Add water and knead a stiff dough. Cover and keep for at least half an hour.
  2. Take khoya in a thick bottomed steel wok. Cook on a low heat, the khoya will become soft. Keep stirring and use ladle to break lumps. When it becomes lump free, turn off the heat and let it cool.
  3. Add the remaining ingredients of the filling and mix well.
  4. Preheat the oven to 210 degrees celsius.
  5. To make the gujiyas, take small balls of dough and roll out small thin chapattis. Do not dust with flour. Cut it into a round with a bowl. This gives uniformly sized gujiyas.
  6. Put 1 and 1/2 to 2 teaspoons of filling and apply the flour paste on half part of the rolled dough. Fold one side of the round over the other and seal the edges.
  7. Cut the edges with a fluted gujiya cutter or twist the edges to seal.
  8. Arrange them on the baking tray. Bake till the top turns golden. It will take about 10 to 12 minutes. Turn and bake the other side. Remove from the baking dish and spread on the wire rack to cool.
  9. Serve it warm.

My Tip:

You can get really creative with the filling. Add more of nuts or add loads of raisins, currants and dates.

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