Baked Gujiya Recipe – A Healthier Twist to the Traditional Delight
Well, let me tell you, folks, gujiya is one of them sweet treats that can make your mouth water just by the thought of it. Now, if you’re someone like me, who loves food but also wants to look after their health a little bit, then you might wanna try the baked gujiya recipe instead of the deep-fried ones. You know, them fried gujiyas are good but, oh boy, they pack on the calories and might leave you feeling heavy. The baked ones, though? Much better, trust me on this one!
So, what is gujiya, you ask? Well, gujiya is a kind of pastry that’s shaped like a crescent moon. It’s filled with sweet, creamy khoya (that’s milk solids, you know). People usually make gujiya during festivals like Holi and Diwali, and let me tell you, they’re a big hit. But, my dear, deep frying them makes them a little too greasy and heavy. That’s why I’m gonna tell you the trick to bake ’em, so you can enjoy them without worrying about all that extra fat!
Ingredients for Baked Gujiya:
- 2 cups of all-purpose flour (maida)
- 1/4 cup of ghee (clarified butter)
- 1/4 cup of water (to knead the dough)
- 1 cup of khoya (grated or crumbled)
- 1/2 cup of powdered sugar
- 1/4 cup of chopped dry fruits (like cashews, almonds, and pistachios)
- 1/4 tsp of cardamom powder (for that nice aroma)
- 1 tbsp of rose water (optional, but adds a lovely fragrance)
- 1 tbsp of sesame seeds (for crunch, you can skip this if you don’t like it)
- 1/4 tsp of baking powder (to help with the puffing while baking)
- Milk for brushing the gujiyas before baking
How to Make Baked Gujiya:
Now, let’s get to the fun part – making them gujiyas! You ain’t gotta be a chef or anything, it’s simple stuff.
1. First off, take your flour and add that baking powder in there. Mix it up a bit and then add the ghee. You want to rub that ghee into the flour till it looks a little crumbly, like coarse crumbs. Then, slowly add water and knead it into a dough. Make sure the dough is soft, not too hard like a rock and not too sticky either. Cover it up with a cloth and set it aside for about 20 minutes.
2. While the dough is resting, let’s work on the filling. Take the khoya and cook it in a pan over low heat for about 5 minutes until it becomes a little golden. You don’t want it burning, so keep an eye on it! Then, mix in the sugar, cardamom powder, and the dry fruits. Stir it up nicely. If you like that floral touch, add some rose water. Oh, it smells wonderful! Let it cool down.
3. After your dough has rested, roll it out into small circles, like little puris. Now, take a spoonful of the filling and place it in the center of each circle. Fold the dough over the filling and press the edges together. You can pinch the edges or use a fork to crimp them together, like we do when we make pies. This helps keep all that yummy filling inside!
4. Preheat your oven to about 180°C (350°F) and line a baking tray with parchment paper. Now, place the gujiyas on the tray and brush them lightly with some milk. This gives them a nice golden color when they bake.
5. Pop them in the oven and bake for about 25-30 minutes or until they turn a beautiful golden brown. Don’t rush it, let them bake slowly so they get crispy but not burnt. Once they’re done, take them out and let them cool down a bit.
Why Go Baked Instead of Fried?
Now, you might wonder, why bake these instead of frying like the traditional way? Well, let me tell you, frying them gujiyas soaks up a lot of oil, and that’s where the calories and fat come in. A deep-fried gujiya can have around 260-430 calories, and if you’re like me, you don’t want to eat that much and feel sluggish after. When you bake them, there’s no oil involved, so it’s a healthier option. Plus, it’s easier on the waistline, I promise!
Serving and Enjoying:
Once your baked gujiyas are ready, you can enjoy them with a nice cup of chai, or even as a sweet snack after your meal. They’re perfect for festivals, family gatherings, or just when you’re craving something sweet but don’t want to overdo it. Serve them warm, and trust me, folks will love them!
Conclusion:
Baked gujiya is a wonderful way to enjoy the traditional flavors of this sweet without all the guilt of deep frying. It’s a treat that’s lighter, healthier, and just as delicious. So next time you’re in the mood for something sweet, give this baked version a try – I’m sure you’ll love it just as much, if not more, than the fried one!
Tags：[baked gujiya, gujiya recipe, healthy gujiya, baked pastries, Indian dessert, Holi recipe, Diwali sweet, traditional gujiya, baked sweet treats, healthier desserts]
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