Baked Gujiya

Baked Gujiya

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A lighter, oven baked take on the classic festive stuffed pastry, filled with a rich khoya nut mixture and baked until golden instead of deep fried. All the traditional Diwali and Holi flavour, without the extra oil. Baked in the Cumin Co. Baking Tray, the pastries crisp up evenly on all sides without needing to be turned in hot oil.

The cookware that makes it

Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
Save 22%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
30 min
Cook
25 min
Total
55 min

Ingredients

1 serving
  • 2.0

    cups all-purpose flour (maida)
  • 4.0

    tbsp ghee, melted

  • A pinch of salt

  • Water, as needed

  • Milk, for brushing
  • 1.0

    cup khoya (mawa), grated
  • 3.0

    tbsp powdered sugar
  • 0.25

    cup mixed nuts (almonds, cashews, pistachios), finely chopped
  • 2.0

    tbsp desiccated coconut
  • 0.25

    tsp cardamom (elaichi) powder

  • A pinch of nutmeg (jaiphal) powder
  • 2.0

    tbsp raisins

Method

  1. In a Mixing Bowl, combine flour, ghee, and salt, rubbing the ghee in with your fingertips until it resembles coarse breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover and rest for 20 minutes.

  2. Meanwhile, lightly roast the khoya in a dry pan over low heat for 2 – 3 minutes, stirring continuously, until it just turns fragrant and slightly grainy. Remove and let it cool completely.

  3. Mix the cooled khoya with powdered sugar, chopped nuts, desiccated coconut, cardamom powder, nutmeg powder, and raisins. The filling should be dry and crumbly, not sticky. **

  4. Preheat your oven to 180°C (350°F). Line the Cumin Co. Baking Tray with parchment paper.

  5. Divide the dough into small equal balls. Roll each into a thin round, about 3 – 4 inches in diameter.

  6. Place a portion of filling on one half of the round, leaving the edges clear. Fold over into a half-moon shape and press the edges together firmly to seal, then crimp using your fingers or a gujiya mould for the traditional fluted edge.

  7. Arrange the shaped gujiyas on the prepared Cumin Co. Baking Tray, leaving space between each.

  8. Brush each gujiya lightly with milk to help them turn golden while baking.

  9. Bake for 20 – 22 minutes, turning the tray around halfway through, until the gujiyas are evenly golden and crisp on the outside.

  10. Remove and let cool slightly on the tray before serving.

    ** Roast the khoya briefly before mixing in the sugar and nuts since this dries it out just enough to keep the filling firm, so it doesn't turn syrupy and leak through the sealed edges while baking.

Serving suggestions

Serve warm or at room temperature, dusted lightly with powdered sugar or a dusting of nuts served neatly in Cumin Co. Ceramic Mini Cocottes alongside.

Cumin Co. Expert Tip

Seal the edges firmly and crimp well before baking because unlike frying, where steam can sometimes force a loosely sealed edge shut, baking won't fix a weak seal, and the filling will spill out through any gaps in the oven.

Cleaning & care guide

Once cooled, wipe the Cumin Co. Baking Tray with a damp cloth to remove any milk or ghee residue; a quick wash with mild soap is usually enough, as baked gujiya doesn't leave heavy residue behind.