I do make Gujhia on Holi since last few years, but this time I was in a mood to play with my Gujhia completely 😉 First I decided to bake them because my husband doesn’t enjoy the fried things much even if I make like once in a month, and that is of course a good thing 😉 Later my mind went another step ahead to make them healthier and I mixed some ‘Mixed Millet Flour’ to the dough. So the crust is a mix of Millet flour, whole wheat flour and semolina all in equal parts.
They have an amazing flaky texture despite of being baked. You can’t compare them with fried ones, but I can assure you one thing that they are flavorful and yummy. If like us you don’t want to make unhealthy choices even on festival then try this recipe. You won’t miss out on taste and season’s goodness.
Dipping them in sugar syrup is optional, I just dipped a few of them for clicking shiny pictures 😉 we ate rest like that only.
- ½ cup mixed millet flour
- ½ cup whole wheat flour
- ½ cup fine semolina
- 2 & ½ tbsp ghee
- ½ tsp salt
- 1 tsp sugar
- Water to knead the dough
- Some melted ghee for brushing
- 1 & ½ liter milk
- 15-20 cashews
- 15-20 almonds
- 7-8 walnut kernels
- 15-20 pistachios
- ½ cup sugar
- ¼ cup desiccated coconut
For Sugar Syrup:
- ½ cup sugar
- ½ cup water
- First of all put the milk in a heavy bottom pan and boil it till it is reduces to ¼ of its volume and is thick. This is your homemade khoya for the wonderful gujhia filling 🙂 Just be careful that milk doesn’t stick to the bottom of the pan.
- In another pan dry roast the nuts till they have some brown marks on them and then powder them in a mixer
- Add this nuts powder, desiccated coconut and sugar to the khoya and mix well. Cook for 2-3 minutes and the filling is done
- Mix together millet flour, whole wheat flour, semolina, salt and 1 tsp sugar in a bowl and then add ghee to it
- Rub the ghee and flour between your palms to get the bread crumbs texture and then add little water to make a soft dough
- Let the dough rest in fridge for 1 hour and then roll out and cut in roundels with cookie cutter or some bowl or glass
- Put a tbsp of filling on it and cover with the rest half portion and seal the edges with the help of a fork. Then brush some melted ghee on top of them
- Bake in a pre heated oven at 200 degrees for 5-20 minutes until the crust is golden
- If you wish to dip in sugar syrup then combine the sugar and water and boil together until the syrup is slightly thick. Take it off the flame and dip the gujhia in it.
This is a super healthy version of traditional Gujhia without frying and even without refined flour rather the super food Millets are added to them. I know festivals are a time to dig in traditional delicacies a but for me they are an equal chance for experimenting 😉 Happy Cooking 🙂