Holi Special | Baked Gujia | Sooji Mawa Gujia | Karanji | Gujia Recipe | Healthy Sweets | Festival

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat option while butter is more cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness while brown sugar can be less expensive.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are a healthier nut alternative, and peanuts are often cheaper.

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut milk

Unsweetened flakes are healthier, while coconut milk can be a cost-effective substitute.

Take 1 tablespoon of ghee in a pan and add 1/4 cup of milk at room temperature.

Keep the flame on low and gradually add 1/2 cup of milk powder, mixing continuously to avoid lumps.

Cook for about 3 minutes until the mixture thickens and starts to leave the pan.

Transfer the mixture to a bowl to cool down.

In the same pan, add 3 tablespoons of semolina and roast on low flame until it changes color slightly, about 3-4 minutes.

Transfer the roasted semolina to a bowl to cool down.

In the same pan, add 1/4 cup of grated coconut and roast on low flame for 1-2 minutes until it changes color slightly.

Transfer the roasted coconut to a bowl to cool down.

In a clean pan, add 1 tablespoon of ghee and 8-10 cashews and roast on low flame until they change color, about 3-4 minutes.

Transfer the roasted cashews to a bowl to cool down.

In a mixing bowl, add 1 1/2 cups of all-purpose flour and 1 tablespoon of ghee, mixing well.

Add a pinch of salt and mix again.

Gradually add 1/2 cup of water while kneading to form a stiff dough.

Knead the dough for about 1 minute until it forms a ball and cover it to rest for 10-15 minutes.

Prepare the filling by mixing the cooled milk mixture, roasted semolina, grated coconut, and roasted cashews in a bowl.

Add 1 teaspoon of cardamom powder and 2-3 tablespoons of powdered sugar to the filling and mix well.

Check the dough after resting; it should be soft and pliable.

Divide the dough into small balls and roll each into thin circles.

Place a spoonful of filling on one half of the circle, fold over, and seal the edges by pressing with fingers or a fork.

Repeat the process for all dough balls and filling.

Heat oil in a pan for deep frying the gujias.

Fry the gujias in batches until golden brown, about 5-7 minutes per batch.

Remove from oil and drain on paper towels.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens