Little bitter, little sweet, little light and little heavy that is how I will describe my twisted Gujia. Diwali means gorging on sweets and heavy foods. Market is flooded with sweets, but only problem is adulteration these days. For years now, I have not bought any sweets during Diwali. I personally don’t have a sweet tooth, but I do like Gujia. Homemade Gujia tastes way better than market ones.
This time I thought of making Gujia with a twist, since we all are familiar with traditional one. I have baked it, to avoid too much addition of oil while frying, thus making it lighter on your stomach. And yes I have added some cocoa flavor!
So let us get started.
Cocoa flavored baked Gujia
- Khoya – 2 1/2 cups or 250 g
- Grated coconut – 1 cup
- Powdered sugar – 1/2 cup
- Almonds (Badam) – 2 Tbsp
- Pistachio (Pista) – 1 1/2 Tbsp
- Raisins (Kishmish)- 2 Tbsp
- Charoli (Chironji) – 1 Tbsp
- Refined flour (Maida) – 2 cups
- Powdered sugar – 2 Tbsp
- Cocoa powder- 1 1/2 Tbsp
- Oil – 2 Tbsp
- Water – For Kneading
- Grate khoya finely, add grated coconut and all the ingredient under filling together.
- Mix well. Keep aside.
- In a bowl add refined flour, powdered sugar, cocoa powder. Mix well. Now add oil, gradually mix in the dough.
- Add water to knead a stiff dough. Keep the dough covered for 15 minutes.
- Take a small amount of dough, roll out like a small chapatti.
- Put the rolled chapatti in gujia mould, add 1 Tbsp of filling.
- Properly seal the gujia, closing the mould.
- In this way prepare all gujia.
- Set the oven temp to 200 degree celsius, keep the tray in the oven. Preheat the oven along with the tray.
- After preheating, place all gujia on tray. Set the time for 20 mins.
- After baking, grill for 2 minutes.
- Allow them to cool and enjoy your bitter sweet gujia!
Know that: The oven temperature and timings can vary from one to another, so keep a check while baking. All the measures mentioned in the recipes are using standardized cups and spoons.
Live & Love,