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Gujiya recipe
Lavanya

Healthy Baked Gujiya (Guilt-Free Holi Special)

Swap the deep fryer for an oven with this healthy, whole wheat Baked Gujiya recipe. It's crispy, golden, and filled with the traditional sweetness of coconut and nuts, but without the extra calories!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough (Outer Crust):
  • 1.5 cups Whole Wheat Flour Atta – Healthy alternative to Maida.
  • 2 tbsp Ghee – For that perfect flaky texture Moyan.
  • 1 pinch Salt – To enhance the sweetness.
  • Chilled Water – As needed to knead a firm dough.
For the Filling (Stuffing):
  • 1 cup Desiccated Coconut Dry coconut powder.
  • 1/2 cup Finely Chopped Nuts Almonds, Cashews, and Pistachios.
  • 1/4 cup Jaggery Powder or Stevia – Replace refined sugar for weight loss.
  • 1/2 tsp Cardamom Powder Elaichi.
  • 1 tsp Poppy Seeds Khus Khus – Optional, for authentic taste.
  • 1 tbsp Milk – To moisten the filling slightly.

Method
 

Prepare the Dough:
  1. In a large mixing bowl, add wheat flour, salt, and ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs. Gradually add chilled water and knead into a firm dough. Cover with a damp cloth and rest for 20 minutes.
Make the Filling:
  1. In a pan, lightly roast the desiccated coconut and chopped nuts for 2-3 minutes on low flame until aromatic. Turn off the heat. Add jaggery powder, cardamom powder, and a teaspoon of milk. Mix well and let it cool.
Shape the Gujiya:
  1. Divide the dough into small lemon-sized balls. Roll each ball into a small circle (approx 4 inches). Place 1 tablespoon of filling in the center.
Seal it:
  1. Apply a little water to the edges of the circle. Fold it over to form a semi-circle. Press the edges to seal. Use a fork to create a design or use a Gujiya mold for a perfect shape.
Bake:
  1. Preheat your oven/OTG to 180°C. Place the gujiyas on a baking tray lined with parchment paper. Lightly brush the tops with a tiny bit of ghee.
Golden Finish:
  1. Bake for 18-20 minutes or until the edges turn golden brown. (If using an Air Fryer, bake at 160°C for 12-15 minutes).
Cool & Store:
  1. Let them cool completely on a wire rack to get that extra crunch. Store in an airtight container.

Notes

Pro-Tips

  • Firm Dough is Key: If the dough is too soft, the Gujiya will be chewy instead of crispy. Always keep the dough firm.
  • Don't Overstuff: Putting too much filling might cause the Gujiya to burst while baking.
  • Sealing: Make sure the edges are sealed tightly with water, or the filling will leak out in the oven.