Hey everyone, it’s time for another one of my little kitchen experiments. Today, I tried making baked gujiya, and let me tell you, it was quite an adventure!
First off, I gathered all the ingredients. I already had most of the stuff at home, so I just needed to grab a few things from the store. I got the dough ready, using regular flour, a bit of ghee, and water. Kneaded it until it was smooth and let it rest for a bit. While the dough was resting, I started working on the filling. I used khoya as the base and mixed in a bunch of chopped dry fruits – almonds, cashews, and pistachios. Added some sugar and a pinch of cardamom for that nice aroma.
Rolling out the dough was the next step. I made small circles, not too thin, not too thick. Then, I spooned a good amount of the khoya and dry fruit mixture into each circle. This part was a bit tricky because I had to make sure the filling didn’t spill out when I folded the dough over. I pressed the edges with a fork to seal them and give them that classic gujiya look.
Baking Time
- Preheated the oven: I set it to 350°F (about 175°C).
- Arranged the gujiyas: Placed them on a baking sheet lined with parchment paper.
- Brushed with ghee: Gave each gujiya a light brush of melted ghee for that golden color.
- Baked: Put them in the oven for about 20-25 minutes, until they were nicely golden brown.
While they were baking, I thought about how I could store them. I remembered reading somewhere that you can keep gujiyas in the fridge. So, once they were out of the oven and cooled down, I packed them in an airtight container and popped them in the fridge. I guess they can last up to a week, but I doubt they’ll stay that long in my house! When I want to eat them, I just reheat them in the oven for a few minutes to get that crispy texture back.
Eating these baked gujiyas made me think about the calories. I read that one gujiya can have around 260-430 calories, with a breakdown of about 34% fat, 62% carbs, and 4% protein. Since these are baked and not deep-fried, they might be a tad healthier. Plus, the dry fruits are packed with vitamins and minerals, so that’s a bonus.
Overall, making baked gujiya was a fun and rewarding experience. It’s a bit of work, but totally worth it. Plus, knowing that they’re a bit healthier than the fried ones makes me feel less guilty about enjoying them. If you’re looking for a fun baking project, give these a try!
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