Holi Special- Baked Dry fruit and Khoya Gujiya

Festivals in India are synonymous with special delicacies. I need just about any reason to make a ‘desi bake’. Gujiya is a Holi special sweet pastry filled with dry fruits and nuts , along with grated coconut and khoya/mawa. It is usually deep fried but i decided on trying a baked version. It isn’t traditional but tasty all the same. Wish you all a colourful holi.

Print Recipe
Holi Special- Baked Dry fruit and Khoya Gujiya
Festivals in India are synonymous with special delicacies. I need just about any reason to make a 'desi bake'. Gujiya is a t
Cuisine indian
Cook Time 30 minutes
Servings
number
Ingredients
For the filling
  • 3/4 cup Khoya mawa / -
  • 1 cup coconut Grated -
  • 1 cup dates Chopped -
  • 1 cup nuts raisins Chopped and [almonds, cashews, pistachio]-
  • 4 tbsps Date syrup -
  • 2 tbsps Cane sugar -
For the outer pastry
Cuisine indian
Cook Time 30 minutes
Servings
number
Ingredients
For the filling
  • 3/4 cup Khoya mawa / -
  • 1 cup coconut Grated -
  • 1 cup dates Chopped -
  • 1 cup nuts raisins Chopped and [almonds, cashews, pistachio]-
  • 4 tbsps Date syrup -
  • 2 tbsps Cane sugar -
For the outer pastry
Instructions
  1. Making the filling- Take the mawa/ khoya in a non stick pan and stir fry over a low flame, until it starts to turn light brown and oozes out fat. Remove from the heat.
  2. Add the rest of the ingredients of the filling and mix it well. [Taste it at this point to know if it is sweet enough . If needed you may add a little more sugar]
  3. Refrigerate it until our pastry gets ready.
  4. For the outer pastry - Sift the flour, sugar , salt and baking powder together. Add the cold butter and combine well with the flour. You will have a crumbly sort of mix left.
  5. Add the cold water 1 tbsp at a time and knead the mixture into a firm dough. [Add just enough water to make a firm dough]
  6. Wrap the dough with a cling film and allow it to rest for 15 minutes to half an hour.
  7. Shaping the Gujiya-Divide the dough into lemon sized balls and roll them out into 'puri-like' circles. You can use a little butter or dust with a little flour to easily roll out the dough. [ Roll it out as thin as possible. This will give a lovely crispy gujiya]
  8. Place about 1 and 1/2 tbsps of the filling on one half of the circle, leaving a gap around the edges. Lift up the other half and fold over the filling, forming a semi-circular shape. Seal the open edges by pinching the dough together. [ If you have too much dough around the corners, use a sharp knife to trim it].
  9. Similarly shape the rest of the gujiyas.
  10. Pre heat the oven at 180 degrees for 10 minutes.
  11. Place the shaped gujiyas on a greased and lined baking tray.
  12. Brush them all over with a little melted butter.
  13. Bake in the pre heated oven at 160 degrees for 15-20 minutes . Turn them over and bake the other side for 10-15 minutes. [ Until it starts to turn light brown]
  14. Remove from the oven and transfer onto a wire rack to cool completely.
  15. Store in an air tight container.
Recipe Notes

Notes-

Oven temperature and time may vary. Bake until the outer surface turns light brown in colour.

You can roast the nuts before making the filling. I din't since they seemed quite crisp as it is.

Since the outer pastry is made of whole wheat, it is important to roll it out thin in order to get a crispy gujiya. You may replace it with all purpose flour or use a combination of the two.

You can add any dry fruits and nuts of your choice.

Adjust the sweetness of the filling according to your taste buds. I skipped the sugar in one batch and reduced the date syrup in another, for people who wanted it less sweet.

Do not skip the sugar added in the outer pastry. This makes sure that it doesn't feel tasteless.

You may use a gujiya mold too. In fact that makes the work much easier.

Seal the edges as close as possible to the filling. This will make sure that the gujiya has an even sweet taste all over or you might end up with too much of the plain wheat pastry to eat.

Dip your fingertip in water and smear it around the edges of the dough. This helps sealing the edges together easily and they won't open up while baking.

In case you are left with too much of the dry fruit filling, don't worry. I have a yummy holi special ice cream recipe coming up.

Happy Baking and Happy Holi

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.