Easy Healthier Wholewheat Baked Gujiya

Instructions

For the Stuffing - 

1. Take ghee or oil in a pan and add freshly grated coconut. Roast it on medium flame for around 8-10 minutes until the coconut turns very aromatic.
2. Not take the almonds, cashews, pumpkin seeds, sunflower seeds and grind it into a coarse or fine powder based on your preference.
3. Add the powdered jaggery or raw sugar and the nuts and seeds powder we made in step 2 and give it a mix,.
4. Add 2 tbsps of milk and cook it all on low heat to make a slightly sticky mixture. You may need upto 2 more tbsp of milk.
5. Add crushed seeds from cardamom pods and crushed edible rose or rose water. Once everything is evenly mixed and slightly cooked, switch off the heat and let it cool completely to room temperature.

For the dough -

1. Take the wholewheat flour and add salt, baking powder. Give it a quick mix.
2. Now add the ghee. Mix the ghee completely with the flour and then add 1/4 cup of water. Mix the water in with the flour. To form the dough, now gradually add more water to form a tough dough. You may need around 1/2 cup pf water in total. Do not knead the dough.
3. Now cover it and set it aside for around 30 minutes.

To shape gujiyas - 

1. Roll the dough between 2 sheets of parchment paper to cut out circles or you can portion the dough first and then roll them individually too. This dough will make around 12-13 gujiyas.
2. Roll the dough thin. I like using a 10 cm or 4 inch cookie cutter.
3. Take one portion and add around 1 tbsp cooled stuffing in the centre. Dip your finger tip in some water and dab water all around the edges.
4. Form the pastry into a semicircle, pressing the stuffing in whenever needed. Press the edges together firmly so they turn thinner.
5. Now take one edge and fold it over like this. Take the corner it forms, press it and fold it over. Repeat the same action all over and you would have created a beautiful pattern on your gujiya!
6. If you do not want to use this technique, you can form the semicircle and use a fork to press down the edges.
7. Place the stuffed gujiyas on a parchment liked baking sheet and brush the top of each one with some milk.
8. Bake the gujiyas in a preheated oven at 180C for around 15-20 mins until it turns a nice golden in colour. You can bake them in a preheated air frier too at 180 C for around 10-12 minutes.
9. Take the gujiyas out and let them cool completely on a wire rack. 
10. Store the gujiyas in an airtight container at room temperature for upto a week!