Baked Mawa Gujiya

I know i am posting this little late but what to do i was tied up with festive work and then tired to post this, anyways, better late than never. I wanted to minimise the usage oil in this festive season. Hence planned of baking Gujiya. Also known as Karonji in Maharashtra and Kajjikayalu in Andhra Pradesh. In Kajjikayalu, the filling is with semolina and coconut whereas Karonji and Gujiya has Mawa/Khoya filling. You can use your imagination to innovate the filling. Traditionally it is a deep fried sweet snack, but I baked it and yep made it healthy to an extent. So here is the recipe.... Happy Cooking...

Ingredients: 

For the dough:

Maida - 1 cup
Oil - 3 tbsp
Baking soda - 1/2 tsp
Salt - a pinch
Water as required

For the filling:

Khoya/Mawa - 125 gms
Raisins - 1/2 cup( I used black raisins)
Cardamom powder - 1/2 tsp
Desiccated coconut - 3 tbsp(heaped)
Sugar - 2 tbsp(used powdered sugar)

Method:

In a large bowl, mix flour, baking soda, salt and oil. Start kneading while adding water until smooth and stiff textured dough.

Cover with a kitchen towel and keep aside.

In a heavy bottom pan/kadhai, add khoya and fry for a minute. Now add desiccated coconut and raisins. 

Now add sugar and cardamom powder and fry this mixture for about five minutes. Keep it aside to cool down.

Divide the dough in small balls. Roll these balls into small puris.

I used small  bowl to cut into perfect shape or use  gujia molds available in market. 

Put a tbsp of filling in the one half of the circle and brush water all over the along the side.

Fold one side of the round over the other. Pinch the edges to seal it.

Preheat the oven to 220c for 15 minutes. Place the gujiyas in an oven safe dish and bake the gujiyas for 10 minutes on each side until they are golden brown on both sides.

For the dough:

In a large bowl, mix flour, baking soda, salt and oil. Start kneading while adding water until smooth and stiff textured dough. Cover with a kitchen towel and keep aside.

For the stuffing:

In a heavy bottom pan/kadhai, add khoya and fry for a minute. Now add desiccated coconut and raisins. Now add sugar and cardamom powder and fry this mixture for about five minutes. Keep it aside to cool down.

Divide the dough in small balls. Roll these balls into small puris.  I used small  bowl to cut into perfect shape or use  gujia molds available in market. 
Put a tbsp of filling in the one half of the circle and brush water all over the along the side. Fold one side of the round over the other. Pinch the edges to seal it.

Preheat the oven to 220c for 15 minutes. Place the gujiyas in an oven safe dish and bake the gujiyas for 10 minutes on each side until they are golden brown on both sides.

Voila.... low cal gujiyas are ready.

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

 @ Nivedhanam & Pari's page

Chocolate Oats Ladoo

Wow... I am writing my 100th post today... and I wanted to post something that I am crazy about. And that has to be chocolate. During my pregnancy i used to eat atleast one bar everyday... i know its too much but I had cravings for dark and bitter chocolate. I ate to my heart's content coz I had an excuse... Now looking back, I really don't know how i could eat so many. Anyways, coming back to recipe, wanted to make something with chocolate. Diwali is round the corner, so i thought why not make traditional indian sweet with chocolate. But chocolate alone will be too much, so i added oats so that it gives texture and adds much needed crunch. If you wish you can add dry fruits. I wanted to avoid it as it is already loaded with goodness( u know what I mean, yep Calories). This is one quick and easy ladoo recipe. This is Chocolate Oats Ladoo... Enjoy... Happy cooking...

Ingredients:

Compound dark chocolate - 200 gms
Khoya - 150 gms
Butter/Ghee - 75 gms
Sugar - 1/2 cup(add as per your taste, I used powdered)
Oats - 1 1/2 cup

Method:

In a mixing bowl add chocolate and melt it using a double boiler.

Add butter and sugar to the chocolate and mix till they all bind together. Keep aside.

In a kadhai, add oats. Roast till they are golden brown, keep aside.

In the same kadhai, add khoya and roast till it is golden color. 

 Now add the oats to the mava mixture. Mix well.

Now mix this mava mixture to the chocolate mixture until it comes together.Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos.

In a mixing bowl add chocolate and melt it using a double boiler. Add butter and sugar to the chocolate and mix till they all bind together. Keep aside.
In a kadhai, add oats. Roast till they are golden brown, keep aside. In the same kadhai, add khoya and roast till it is golden color.  Now add the oats to the mava mixture. Mix well.
Now mix this mava mixture to the chocolate mixture until it comes together.Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos. Store them in an air tight container and keep them in refrigerator.


Nivedhanam & Pari's page

Baked Chakli | Baked Murukku

Ok... so my Diwali preparations has started. To kick off, I started with baked butter chakli/murukku. Now the twist is I made this with whole wheat flour and pearl millet flour(bajra/kaambu). We tend to eat a lot of fried food during festivities, it is inevitable so I wanted to do my bit in reducing that. I wanted to make as many healthy recipes as possible. This is first time that I am baking this and it was delicious to say the least. Lets jump into the recipe without wasting any time... Happy cooking...

Ingredients:

Wholewheat flour - 150 gms
Pearl Millet flour - 120 gms
Butter - 100 gms
Nigella seeds/kalonji/karun jeeragam - 1 tsp
Sesame seeds/til/ellu - 1 1/2 tsp
Carrom seeds/ajwain/omam - 1 tsp
Red Chilli powder - 1 tsp( add as per your taste)
Salt to taste
Water as required

Method:

Combine all the flours and dry spices in a bowl.

 Add melted butter. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs.

Now add water and knead into a soft dough.

 

This is the Chakli press. You can get it at any utensil store. 

Put the mixture in chakli press  and press round whirls of dough into the baking tray. Press the dough from center to the outside. Bake chaklis at 220c for 8 - 10 minutes on each side.

Combine all the flours and dry spices in a bowl. Add melted butter. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Now add water and knead into a soft dough.
Grease baking tray with some oil.  Put the mixture in chakli press  and press round whirls of dough into the baking tray. Press the dough from center to the outside.
Pre heat the oven at 220c for about 10 minutes. 
Bake chaklis at 220c for 8 - 10 minutes on each side.
Store in an air tight container. You can store these chaklis/murukku for about 10 - 15 days.

Notes:
If you wish to fry the chakli/murukku then add just about 25 - 30 gms of butter.