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Baked Wheat Gujiya Mawa Gujiya Recipe Gujiya Recipe Gujiya Video Recipe Mawa Gujiya filling how to make instant mawa for gujiya wheat gujiya nitha kitchen recipes
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Baked Wheat Gujiya
Prep Time
40 mins
Cook Time
25 mins
Resting Time
1 hr
 
Course: Snack
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
Outer Gujiya Dough Ingredients
  • Wheat Flour - 1 Cup
  • Sooji/ Semolina - 1/4 Cup
  • Melted Butter / Oil - 3 Tbsp Plus 2 Tbsp For brushing twicetwice (or just milk for brushing)
  • Pinch of Salt
  • Baking Powder - 1/8tsp
  • Milk - 1/2 Cup Plus 2 Tbsp
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 - 1/3-1/2 Cup
  • Kalonji - 1tsp Optional
  • Rose Flavor or Cardamom Powder - 1tsp or 1 Tbsp
  • Optional Honey - 2 Tbsp
Instructions
Gujiya Outer Dough Preparation
  1. In a mixing bowl add flour, baking powder and salt, mix well and keep aside.
  2. In another bowl, soak Semolina in room temperature milk for 30 minutes.
  3. Later add the flour mixture to it.
  4. Rub ghee or melted butter with flour.
  5. Later knead the dough with enough milk.
  6. I prefer slightly sticky dough, while resting whole wheat dough absorbs excess moisture and turns perfect after resting.
  7. Do rest this dough for an hour mean while prepare the filling.
Mawa Gujiya Filling Preparation
  1. If you are making Instant Mawa Khoya using Milk powder do prepare first and keep it aside.
  2. Grate or crumble prepared mawa/khoya and keep it ready.
  3. In a wide pan add a Tbsp ghee add Kalonji, when nice aroma attains add Sooji roast it a little bit.
  4. Also if you are adding freshly shredded coconut do roast it after removing pan from the heat.

  5. Once everything cooled transfer to a bowl, add dry nuts powder, and chopped dry fruits, honey mix all together.

  6. Weigh and make even oval shaped filling out if it and keep it ready.
How to Roll and Trim Gujiya Dough?
  1. After 1 hour of rest divide the dough into 9 equal parts (mine weigh 275 gms of dough for this recipe).
  2. The trimming dough (while shaping) makes another one or two extra Gujiyas.
  3. Grease the working surface with little oil.
  4. Roll each ball in to medium thick , if you roll thin you cant get enough dough to detail/pattern the edges of gujiya.
  5. I used 30 grams of outer dough for 25 grams filling.
  6. Roll each ball into little wider than 4 inch , don't roll very thin just eye ball or use any circle of 4 inch and roll little more than that.
How to use Gujiya mold?
  1. Roll the dough as such so that it fits in the mold well.
  2. Grease the mold with oil and place the rolled dough.
  3. Also place prepared filling and wet the edges with water.
  4. Press the mold gently and tightly.
  5. Remove excess dough hanging out of the mold and make sure the excess is not too much in each roll.
  6. Gently remove the shaped gujiya out from the mold.
How to Pleat Gujiya in hand?
  1. Trim the rolled dough with 4" circle cutter, remove the excess dough and make sure the excess is not too much in each roll.
  2. Apply water to edges and place the prepared filling on one side of the circle.
  3. Wrap and cover the filling with other side of the circle ie like half moon/ chandran.
  4. Close properly without any gap and pleat or make design as you like.
  5. If its not closing do adjust the shape of the filling to fit in.
  6. Make shape by starting from one edge, twist the dough , continue till the other end and trim the excess at the end.
  7. Slightly adjust to look like half moon/chandran and place them on the greased or parchment paper lined baking pan.
Oven baked Wheat Gujiya
  1. Preheat the oven to 350 F.

  2. Apply melted butterbutter or milk over shaped gujiyas.

  3. For normal crispy layer bake @350 F / 180 C for 22-25 minutes.
  4. For super crunchy gujiya leave it for another 3 minutes.
  5. Also stiff dough is the key for perfect pattern and crispy outer layer.
  6. Prefer soft dough for not so crispier version.
  7. Once the baked gujiyas are out from the oven apply melted butter again.
  8. Let them cool on a wire rack.
  9. You can feel the crunchiness only when they are completely cooled.
  10. Store them in an air tight container.
How to bake gujiya in air fryer?

Recipe Video