Baked Chocolate Gujiya is the twist on the popular Indian sweet – Gujiya. Gujiyas are usually prepared during the festivals of Holi and Diwali. Traditionally, it is filled with a mix of semolina, coconut, sugar and dry fruits and then deep fried. The characteristic shape of gujiyas sets it apart from many other festive sweets.
This recipe of gujiyas is a little different from the traditional recipe. It is baked and not deep fried. And is filled with the goodness of melted dark chocolate and dry fruits. Also, learn how you can shape these beauties without using a mould! Surprise your guests with this interesting snack recipe that everyone will love.
You can make gujiyas earlier and store it in airtight container. But you might want to keep it hidden to save it for your guests on the festival day..:)
Baked Chocolate Gujiya
Course: DessertCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutesIndian sweet, gujiya is made during festival of Holi and Diwali. These sweet dumplings are filled with milk solids, nuts, chocolate chips and sugar!
Ingredients
- For the crust
Whole Wheat Flour – ½ cup
All Purpose Flour – ½ cup
Ghee – 3-4 tbsp
Salt – 1/8 tsp
Water – ½ cup (adjust to knead into a tight dough)
Milk for brushing
- For the stuffing
Dark Compound Chocolate – ½ cup, chopped
Dessicated Coconut – ¼ cup
Chironji – 1 tbsp
Chopped Cashews – 1 tbsp
Chopped Almonds – 1 tbsp
Powdered Sugar – 1-1.5 tbsp (adjust as per taste)
Directions
- Preheat oven at 200C for 15 min. Line and grease a baking tray with parchment paper.
- Add whole wheat flour, all-purpose flour, ghee and salt into a bowl and rub well with your fingers till it resembles bread crumbs. Add water little by little and knead it into a tight dough. Cover and keep this aside for 15 min.
- In another bowl, mix together chopped chocolate, coconut, chironji, cashews, almonds and sugar and keep it aside.
- Divide the dough into 12 balls and roll it into a disc. Place a little filling in the centre and apply a little milk around the edges.
- Fold it into half and seal the edges tightly. Either use a fork and mark all around the edges or fold the edge over little by little to make a rope like design (as shown in the recipe video).
- Place the prepared gujiyas on the baking tray and brush a little milk all over.
- Bake this for 18-20 min till the gujiyas start changing color.
- Store in an airtight container once it cools down completely.
