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