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Baked Gujiya recipe

Baked Gujiya

Sapana Behl
Baked gujiya are stuffed with crumbled and roasted semolina and dried fruits and nuts and make a delectable sweet to celebrate any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 8 People
Calories 62 kcal

Ingredients
  

For dough

  • 2 cups all-purpose flour
  • Water as required

For stuffing

  • 1 cup sooji/semolina
  • 1 cup dried nuts , crushed
  • 1 cup sugar
  • ¼ cup ghee/ clarified butter
  • oil to smear

Instructions
 

  • In a mixing bowl add plain flour and knead a smooth dough.
  • Heat clarified butter in a wok, add chopped nuts and roast them for 2 minutes and take them out.
  • In the same wok add semolina and roast it until brown and fragrant.
  • In a bowl add fried nuts and semolina and sugar powder. Mix well and set aside.
  • Make 15 to 20 balls from the dough.Take one ball on the flat board and dust it with dry flour.
  • Roll it slightly to the size of Puri.
  • Place a heap of stuffing on one side and fold it. Press the edges and pinch them with a fork. Or simply use gujiya mould.
  • Brush them with a little oil. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Arrange the gujiyas on the baking tray and bake in the oven for about 25 to 30 minutes or until golden.
  • Remove from oven. Cool and store in airtight containers.
  • Serve and enjoy.

Air Fryer Gujiya Instructions

  • If you prefer using an air fryer, here’s how to get perfectly crisp gujiyas:

Preheat

  • Preheat your air fryer to 180°C (350°F) for 3–5 minutes.

Prepare

  • Lightly brush gujiyas with oil or melted ghee on both sides.
  • Place them in a single layer in the air fryer basket.
  • Do not overcrowd (cook in batches if needed).

Cook

  • Air fry at 180°C (350°F) for 12–15 minutes.
  • Flip halfway through cooking for even browning.
  • Cook until golden and crisp.

Cool

  • Let them cool completely before storing. They crisp up even more as they cool!

Note: Every air fryer model varies slightly. Start checking around the 10-minute mark.

    Notes

    Dough Texture Matters

    The dough should be firm, not soft. A soft dough may cause gujiyas to lose shape while baking.

    Seal Properly

    Press edges tightly to prevent stuffing from spilling out during baking or air frying. You can:
    • Use a fork for pattern and sealing
    • Use a gujiya mould for uniform shape

    Cool the Filling Completely

    Never fill hot stuffing into the dough. Warm filling can make the pastry soggy and difficult to seal.

    Sweetness Adjustment

    You can reduce sugar slightly if you prefer mildly sweet gujiyas. Jaggery powder can be substituted for a healthier twist.

    Storage Tips

    • Store in airtight container only after completely cooled.
    • Stays fresh for up to 2 weeks at room temperature.
    • For longer storage, refrigerate and warm slightly before serving.

    Make It Healthier

    • Replace half of the all-purpose flour with whole wheat flour.
    • Add powdered roasted oats to the filling for extra fiber.
    • Reduce sugar and increase nuts for a protein-rich stuffing.

    Avoid Overbaking

    Overbaking can make them too hard. Remove once golden brown.

    Nutrition

    Serving: 1pieceCalories: 62kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 2gSodium: 22mgPotassium: 20mgSugar: 8gVitamin A: 41IUVitamin C: 0.3mgCalcium: 62mgIron: 0.3mg
    Keyword Baked Gujiya, Gujiya, holi recipes, Indian sweets
    Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!