Gujiya, the delectable Indian dessert empanadas, have been a staple in our homes during festive seasons. The rich, sweet stuffing encased in a flaky crust is a delight for the taste buds. While the traditional method involves deep frying, we’re here to introduce you to a healthier alternative – baked gujiya. This recipe not only preserves the authentic flavors but also adds a modern touch, making it a perfect treat for any occasion.
Equipment and Ingredients
To embark on this delightful culinary journey, you’ll need a frying pan for the stuffing and a baking sheet for the final masterpiece. For the flavorful filling, gather 12 oz of Khoya, cardamom powder, slivered almonds, chopped cashews, raw unsalted pistachios, desiccated coconut, and sugar. Additionally, you’ll require store-bought pie dough, sugar, and water for the glaze. Don’t forget the garnish – finely chopped almonds and pistachios to add that extra crunch and visual appeal.
Preparing the Khoya Stuffing
Begin by microwaving the Khoya in 30-second increments until it softens to a pliable consistency. On medium heat, crumble the Khoya in a non-stick pan until it resembles a soft dough. Add the aromatic cardamom powder, assorted nuts, coconut powder, and sugar. Mix these ingredients well, allowing the flavors to meld into a heavenly stuffing that will be the heart of your gujiya.
Assembling and Baking the Gujiya
Now, onto the assembly line – roll out the thawed pie crust between plastic wrap to achieve the desired thinness. Using a round cookie cutter, create circles for your gujiya. Fill each circle with a generous 2 teaspoons of the prepared stuffing, then seal the edges by pressing them together, akin to turnovers. Place these little parcels of joy on a parchment paper-lined baking sheet and let them bake in a preheated oven at 400°F for 11-13 minutes until golden brown and crisp.
Making the Sugar Syrup and Glazing
While your gujiya are baking, it’s time to prepare the glaze. In a saucepan, combine sugar and water, bringing the mixture to a boil. Simmer on medium heat until the syrup thickens enough to coat the back of a spoon, about 5-6 minutes. Once the gujiya are out of the oven and have cooled for 5 minutes, dip them in the cooled sugar syrup, ensuring they are coated on all sides. For that final touch of elegance, sprinkle some crushed pistachios on top, enhancing both the flavor and appearance.
This baked gujiya recipe offers a healthier twist to the traditional dessert without compromising on the authentic taste. So, the next time you crave a taste of India’s sweet heritage, whip up a batch of these delightful treats and indulge your senses in the heavenly combination of flavors and textures.
