Oven baked Mawa Gujiya Recipe - Baked Gujia Recipe
It is easier to make delicious, sweet and crispy layered Gujiyas by baking as there are no chances of the Gujia getting scattered at the time of frying. You won’t need to stand near the flame keep cooking for a long duration either. The baked Gujias are similar to the fried ones in both appearance and taste. Gujiya dipped in sugar or Chandrakala Gujias look very tempting and delicious when made through the baking process.
Oven Baked Mawa Gujiya Recipe को हिन्दी में पढिये
Ingredients for the Gujia Covering
- Maida - 2 cup (125 gram)
- Ghee - 2 tbsp (30 -35 gram)
- Milk - ¼ cup (50 - 60 gram)
Ingredients required for the Gujiya stuffing
- Mawa - 1 cup (150 - 200 gram)
- Powdered sugar - ½ cup (100 - 125 gram)
- Condensed milk - 1 tbsp (only if you wish)
- Cardamom (Elaichi) - 4 to 5. Peel the cardamom and make a powder.
- Cashew nuts (Kaju) - 10 to 12. Cut in tiny pieces.
- Raisins (Kishmish) - 1 tbsp. Remove the stem and wipe with a cloth.
- Charoli (chironji) - 1 tbsp
How to make Oven Baked Mawa Gujiya
Melt the ghee and mix it with the maida. Warm the milk a little, and then knead a dough of hard consistency using the milk. The dough should be hard enough to make Pooris. Cover the dough and keep it aside for 20 minutes, the dough will rise and will be ready for making the Gujias. While the dough rises, let’s prepare the stuffing for the Gujias.
Stuffing for the Mawa Gujiya
Put the Mawa in a microwave safe bowl and microwave it for about a minute. In a minute the mawa will be cooked and ready for the stuffing. You can also cook this on a flame if you want. Add the pieces of cashwes, raisins, and the cardamom powder that you prepared earlier. Add the powdered sugar when this mixture is cool or only a little warm. Do not add it if the mixture is hot. The stuff is ready.
Preparing Karanji for baking
Knead the dough again till it has a smooth consistency. Now break it into small balls. You should get 12-14 dough balls out of the quantity we prepared. Take each ball in your band press it till it becomes a flat oval. Prepare all the balls similarly. Now cover them with a cloth and keep them aside.
Take the pressed doughball and put it on the chakla or the rolling board. Use the rolling pin to make a 3.5-4” thin disc. Make sure it’s even all over. This will look like a poori. Take the poori and it on the Gujia mould. Keep it on the mould such that the mould fully covered. Put 2 spoons of the stuff in the middle of the poori. Dip your finger in water and use it to make the poor’s edge wet. Now close the mould such that the stuffing is enclosed fully inside the poori. Press the mould.
Remove the edges of the poori remaining outside of the mould and put on the same plate that you have the rest of the covered pooris in. Make sure it’s covered as we’ll use it later to prepare a fresh poori.
Keep the gujiya we prepared in a separate tray or spread out on a clean cloth. You can also prepare the baking tray beforehand by greasing it. Cover the gujiya with a cloth so that it doesn’t dry up. Prepare all the gujiyas similarly.
Baking the Gujiya
Grease the baking tray and put the gujiyas on the tray with a little away from each other. Preheat the oven to 200 degrees and put the Gujiya tray on the wired stand. Set the oven at 200 degrees for 10 minutes. Take the gujiyas out after 10 minutes and check them. They should be brown from the top.
Glaze the Gujiya
We’ll coat the gujiya with condensed milk to glaze it. It’ll look shiny and tempting. Dilute the condensed milk a little using regular milk. Coat the gujiyas with this sweetened milk using a brush. Turn it over and coat it from the other side too, now bake it for another 8 minutes, making sure that you don’t overcook them. It takes 18 minutes to bake gujiya. Serve the gujiyas hot and piping and enjoy the taste. When they cool down, you can put them in an air-tight container and store them for up to a week.
You can use the dry fruits you like to stuff the gujiya. You can use as much dry fruits as you want. If you don’t like a particular dry fruit, don’t use it. You can prepare different kinds of stuffings according to your choice and mood. Make it using Mawa, Rawa, Moong-dal, Besan or even dry-fruits and jaggery if you want.
Make sure you don’t add the powdered sugar to the mawa when it’s hot. This will melt the sugar and make the stuffing become soggy.
It takes 18 minutes for the Gujiya to bake in convection mode in the micrwave, but in a regular oven it will take less time. In fact this will take different time in different ovens depending on the temperature. You should keep checking the Gujiya when you bake it for the first 10 minutes and then set the time according to the speed of baking. Bake the gujiya from both sides till it’s brown.
If you want to reduce the sweetness of the Gujiya then don’t coat it with condensed milk.