Baked Wheat Gujiya Mawa Gujiya Recipe

Baked Wheat Gujiya Recipe , My first ever baked version of classic Indian Sweet recipe here. I made two batch of this baked gujiya and one batch of Traditional Gujiya recently to share with friends around for upcoming Holi. Also today I made Puran Poli and preparing few other snacks as a last minute prep to send as a treat. We too enjoy a batch because kids are getting their spring break next week. Before getting in to the detailed recipe I will share the key points to nail the perfect baked wheat gujiya below.

Wheat Gujiya is either baked or fried sweet dumpling which is filled with a mixture of milk solids (mawa/khoya) , coconut, nuts and dry fruits. I prepared the outer dough with whole wheat flour that makes sense when baking these gujiya in the oven. You can replace it with any wheat flour of your choice. In North India, Gujiya sweet is typically made during the festival of colors, Holi.

You can use puff pastry for the same filling and do bake as instructed in the puff pastry package.

Key Points to Nail

• Make a moist filling and not too dry which helps to work easily.
• Knead either stiff or soft/pliable dough as you prefer since dough can be of either one consistency to bake, do check more details HERE.
• Add melted butter before and after its out from the oven
• Resting the outer wheat dough for 1 hour is an important step.
• Don’t make the dough too hard / too stiff like you do for deep frying it’s turns in to dry guiyas, if it’s little soft before resting and after resting wheat flour absorbs those moisture and turns perfect dough.
• Please use generous melted butter before baking and twice after it’s coming out from the oven or just milk is fine to brush over gujiyas.

If you try these Baked Wheat Gujiya, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!

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FAQ

Outer Gujiya Dough

Mawa Gujiya Filling

How to roll and trim dough

How to Shape Gujiya Using Mold/Mould

How to Pleat Gujiya

Oven Baked Wheat Gujiya

Air Fryer Gujiya

Complete Video Recipe

Printable Recipe

Frequently Asked Questions

How this recipe is different from Traditional Mawa Gujiya?

I have used Instant Khoya / mawa using Milk Powder to prepare the filling for Gujiya and with onion seeds (Kalonji) in the traditional mawa gujiya recipe. Do check it out the instant khoya recipe HERE. Also the traditional gujiya is made with all purpose flour and deep fried to get flaky layers.

How healthy these baked Wheat Gujiya is?

With loads of healthy dry fruits and nuts and with unrefined flour and unrefined sugar these gujiyas are so good and completely a guilt free healthy snack.

How would the baked wheat Gujiya taste?

It tastes exactly like the fig bar with the nutty whole wheat outer dough and yummy mawa/milk powder, fruits and nuts mixed filling but outer layer of fig bar is soft whereas this gujiya has crunchy texture.

How do you want the baked Wheat Gujiya to be like?

There is a slight variation you can make for crispy gujiya and little soft Gujiya. I made two batches with the first batch a little soft and sticky dough and the second one stiff dough. The soft dough turns crispy on outside @350 F /180 C for 22-25 minutes and stayed crunchy for the first 5 days later it turned little soft. Also it won’t hold the perfect Gujiya shape while pleating and when it’s out from the oven the pleats may disappear a bit and won’t look appealing. Other than that its best for adults and seniors to whom you can offer a healthy snack. If you want the same recipe with soft outer layer for do follow the Fig Bar Recipe.

On the other hand, The slightly stiff and not too stiff outer dough turns in to perfect shape and remains the same after it’s out from the oven. Can increase the bake time from 25 to 28 minutes if you feel they are not crunchy.

Whole Grain Wheat Flour – I always use whole grain flour in baking and cooking. If you are a beginner do mix half of regular fine wheat flour or all purpose flour and whole grain flour for this recipe (say if recipe calls for 1.5 cups whole grain flour use 3/4th cup with APF or fine wheat flour and 3/4th with Whole grain Wheat flour), the difference between these two is that whole grain has bran, germ and endosperm which makes it coarse in texture. For making these gujiyas you can sieve the coarse flour or grind them to fine flour using food processor.

Outer Gujiya Dough Ingredients

Wheat Flour – 1 Cup

Sooji/ Semolina – 1/4 Cup

Melted Butter / Oil – 3 Tbsp Plus 2 Tbsp ( For brushing twice or just milk for brushing)

Pinch of Salt

Baking Powder – 1/8tsp

Milk – 1/2 Cup Plus 2 Tbsp

Gujiya Outer Dough Preparation

• In a mixing bowl add flour, baking powder and salt (Pic 1) , mix well and keep aside.
• In another bowl, soak Semolina (Pic 2) in room temperature milk (Pic 3) for 30 minutes.
• Later add the flour mixture to it (pic 4).
• Rub ghee or melted butter with flour mixture (Pic 5).

• Later knead the dough with enough milk.
• I prefer slightly sticky dough (pic 6), while resting whole wheat dough absorbs excess moisture and turns perfect after resting.
• Do rest this dough for an hour mean while prepare the filling.

Mawa Gujiya filling Ingredients

Mawa/ Khoya – 3/4 Cup

Semolina – 3 Tbsp

Melted Butter or Ghee – 1 Tbsp

Dry Fruits ( Fig, Dates, Cranberries, Raisins) – 1/2 Cup + 2 Tbsp

Dry Nuts ( Pistachio, Cashews, Almonds and Walnuts) – 1/2 Cup

Coconut Powder or Shredded Coconut – 1/3-1/2 Cup

Kalonji – 1tsp (Optional)

Rose Flavor or Cardamom Powder – 1tsp or 1 Tbsp

Optional Honey – 2 Tbsp

Mawa Gujiya Filling Preparation

• If you are making Instant Mawa Khoya using Milk powder do prepare first and keep it aside.
• Grate or crumble prepared mawa/khoya and keep it ready (pic 1).
• Chop Fig, dates kind of dry fruits and keep ready (Pic 2).
• In food processor add nuts (pic 3) and pulse to coarse texture like shown in Pic 4.

• If using dry coconut powder or flakes soak in equal amount of milk for 15mins (Pic 5).
• In a wide pan add a Tbsp ghee add Kalonji, when nice aroma attains add Sooji roast it a little bit (pic 7).
• Also if you are adding freshly shredded coconut do roast it after removing pan from the heat.
• Crumble prepared mawa and roast in the same pan, pan heat is enough (Pic 8).
• Allow to cool by this time coconut gets soaked up (Pic 6).
• Once everything cooled transfer to the coconut mixture placed bowl (pic 9).
• Add dry nuts powder, cardamom powder (Pic 10) and honey (Pic 11),mix all together.
• Weigh and make even oval shaped filling out if it and keep it ready, 25 grams each (Pic 12).

How to Roll and Trim Gujiya Dough?

• After 1 hour of rest divide the dough into 9 equal parts, Pic 12 (mine weigh 275 gms of dough for this recipe).
• The trimming dough (while shaping) makes another one or two extra Gujiyas.
• Grease the working surface with little oil.

• Roll each ball in to medium thick(Pic 1) , if you roll thin you cant get enough dough to detail/pattern the edges of gujiya.
• I used 30 grams of outer dough for 25 grams of mawa filling.
• Roll each ball into little wider than 4 inch (Pic 1) , don’t roll very thin just eye ball or use any circle of 4 inch and roll little more than that.

• Trim the rolled dough with 4″ circle cutter(Pic 2), remove the excess dough and make sure the excess is not too much (Pic 3) in each roll.
• Apply water to edges and place the prepared filling on one side of the circle (Pic 4).
• Wrap and cover the filling with other side of the circle ie like half moon/ chandran.
• Close properly without any gap (Pic 5) and pleat (Pic 6, discussed further below) or make design as you like.
• If its not closing do adjust the shape of the filling to fit in.

How to use Gujiya mold?

• Roll the dough (Pic 1) as such so that it fits in the mold well.
• Grease the mold with oil and place the rolled dough (pic 2) .
• Also place prepared filling (pic 2) and wet the edges with water.

• Press the mold gently and tightly (pic 3) .
• Remove excess dough hanging out of the mold (Pic 4) and make sure the excess is not too much in each roll.
• Gently remove the shaped gujiya out from the mold (pic 5).
• Here is the easy shaped gujiya using mold (Pic 6).

How to Pleat Gujiya in hand?

• Make shape by starting from one edge, twist the dough (pic 7) , continue till the other end (Pic 8) and trim the excess at the end.
• Slightly adjust to look like half moon/chandran (Pic 9 & 10 the back side of gujiya) and place them on the greased or parchment paper lined baking pan.

Oven baked Wheat Gujiya

• Preheat the oven to 350 F/ 180 C.
• Apply melted butter or milk over shaped gujiyas (pic 11).
• For normal crispy layer bake @350 F / 180 C for 22-25 minutes.
• For super crunchy gujiya leave it for another 3 minutes.
• Also stiff dough is the key for perfect pattern and crispy outer layer.
• Prefer soft dough for not so crispier version.
• Once the baked gujiyas are out from the oven apply melted butter again and I’m n generous and twice when they are hot to soften a bit (Pic 12).
• Let them cool on a wire rack.
• You can feel the crunchiness only when they are completely cooled.
• Store them in an air tight container.

Video Tutorial

How to bake gujiya in air fryer?

• Preheat the air fryer to 350F.
• Later arrange melted butter or ghee applied gujiyas on the air fryer basket.
• Allow to fry for 8 minutes then turn the gujiyas and again fry for 8 more minutes.
• Let them cool on a wire rack , if not crunchy increasing the frying time for couple more minutes.
• Once cooled completely store them in an air tight container.

Baked Wheat Gujiya Print Recipe

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