Hi everyone. I am Aarti & this is my first guest post here. Before I dive into the post a little here is a small note about me. I love to cook, especially for my husband and our 9 year old daughter. I love to come up with simple yet innovative dishes, that are both nutritious and appealing to the taste-buds. I love to experiment with different types of cuisines, which most of the times evolve into ‘fusion-dishes’. My family willingly and lovingly participate in tasting and critiquing my food which encourages me to drives my passion for cooking. I love multiple cuisines and I have realized that after moving to the US, I have enjoyed making my own fusion foods. Hope you find my recipe interesting and delicious too.
So this being my first guest post on this blog & Holi being just around the corner, I am really excited to share Skinny Baked Gujiya recipe with you all. A couple members of The Belly Rules The Mind team have had the opportunity to taste these gujiyas before & I was requested to share my recipe on this blog .
For those of you who have never heard of gujiya before, it could be looked at as a sweet crispy dumplings (similar to Samosas if I may), except that they have a different shape and stuffing all together. Gujiya is not suppose to be an overly sweet dish. It is suppose to have a crispy & flaky exterior with a mild sweet filling. It is usually made during festivals like Holi, Ganesh Chaturthi & Diwali in India. It is named differently in different parts of India. Gujiya / Ghugra / Karanji / Pedakiya / Nevries / Karachika / Karjikayi to name a few. In most states of India the stuffing is slight different from each other. Some use Khoya / Mava (similar to Ricotta cheese, but low in moisture), while others use coconut along with dry fruits & nuts. Gujiyas are rich in calories due to the Khoya and its cooking method – frying. Another challenge with the typical Gujiyas is getting the right shape and making sure the the stuffing is properly concealed & wrapped while maintaining its beautiful half moon shape.
My version here, are the contemporary skinny baked gujiyas. Keeping in mind that one can still relish these sweets on such festive occasions I am trying to accomplish the following
- No Fry
- No Khoya
- No Wrapping
- Quick & easy
- Portion control
- 2 tbsp ghee / clarified butter
- 12 mini fillo shells available in the US / dip canapes available in India
- For the filling:
- 1/2 cup dry coconut
- 1 cup sooji / rava / semolina
- 1/4 cup sugar
- 1/2 tsp elaichi / cardamom powder
- handful of pecans / walnuts
- raisins / cranberries to garnish on each
- Heat 1 tbsp of ghee (clarified butter) in a pan . Add in, the crushed almonds and walnuts and keep stirring it for 5 minutes on low to medium heat.
- Then add the dry coconut and stir it for 3-5 minutes.
- Empty ingredients into an empty bowl
- Heat the rest of the ghee. Add in the sooji & keep stirring it for 10-12 mins on low to medium flame . Make sure the sooji doesn’t turn brown as it will mean it has been over cooked.
- Empty the sooji into the same bowl as the dry fruits and the coconut.
- Allow the mixture to cool down for a few minutes.
- Add the cardamom powder & sugar to the dryfruit and sooji mixture.
- Preheat the oven / OTG at 350 F and bake the fillo shells for about 5-7 minutes. Allow them to cool.
- Fill the fillo cup with the gujiya mixture decorate it with either almonds / raisins / cranberries or saffron
NOTE : For vegan version use oil