Baked Gujjia Recipe

Baked Gujjia Recipe

Those brilliant coated, sweet, seared gujiyas loaded up with flavorful stuffing is one of the happy top choices of each and every Indian family.

Be that as it may, with an expansion in wellbeing mindfulness and the need to remain fit, you frequently wind up thinking twice about your craving to eat this scrumptious sweet. Indeed, in the event that this has been keeping you off gujiyas, this Holi attempt a sound rendition of this conventional gujiya and partake in the genuine substance of this celebration. Baked Gujjia Recipe

Thus, here’s a solid rendition of the delightful sweet, follow the beneath given advances and attempt our recipe for Baked Gujiya. Arranged utilizing ghee, milk, mawa, sugar and dry leafy foods flour, this dish will turn into a moment hit at each event.

Baked Gujjia

Nostalgic and mouth-watering, these gujiyas are prepared flawlessly for a sweet-smelling and ambrosial experience, which will leave you hankering for more. Serve them at a kitty parties, potlucks, celebratory meals or make some to fulfill those sluggish evening desires. Baked Gujjia Recipe

With a tempting scent that nobody will actually want to oppose, this recipe will be cherished by individuals of any age, from children to elderly folks. These sweet and exquisite puffs of paradise can be prepared in 60 minutes.

Along these lines, accumulate your fixings and follow us through this simple recipe to heat some lip-smacking gujiyas and appreciate them without feeling remorseful! In this way, attempt it today and offer your criticism in the underneath given remark area. Baked Gujjia Recipe

Elements of Baked Gujjia

125 gm refined flour

2 tablespoon consolidated milk

2 tablespoon ghee

4 green cardamom

50 ml milk

150 gm khoya

100 gm powdered sugar

1 modest bunch blended dry natural products

Step by step instructions to make Baked Gujjia

Stage 1

To set up this tasty treat, begin by hacking up the dry organic products utilizing a clean slashing board and keep aside.Then, squash the green cardamom into a powder.

Preheat the stove to 200 degree Celsius and oil a baking plate.

Stage 2

Presently, empty the refined flour into an enormous bowl and add liquefied ghee to it. Blend it well and afterward, steadily add tepid milk to the bowl and manipulate the combination to frame a solid batter.

At the point when the batter is finished, cover the bowl with a sodden material and save it to the side for 15-20 minutes.

Stage 3

In a different bowl, add mawa and place it in the microwave to cook for 1 moment. At the point when the ghee begins emerging from the edges, it’s finished.

Mix the mawa with a wooden spoon and let it cool down. Then, at that point, add the slashed dry products of the soil powdered green cardamom to it.

Stage 4

At the point when the combination is totally chilled off, add the powdered sugar to it and blend well. Presently, take the batter and separation it into little balls.

Press the balls and afterward, utilizing a moving pin, carry out the mixture into little pooris. Rehash the cycle with every one of the balls.

Stage 5

Presently. put the carried out mixture on a gujiya shape and spot 2 tablespoons of the stuffing in the middle. Apply water on the edges and close the form.

Press it firmly from all sides and eliminate the overabundance batter. Eliminate the gujiya from the shape and put it on the lubed plate. Rehash the cycle with all the batter.

Stage 6

Then, place the plate in the preheated stove for 10 minutes. In the mean time, add milk in a bowl with the consolidated milk and combine it as one.

Following 10 minutes, take the plate out (the gujiyas ought to be light brown in variety) and apply the milk blend on the two sides of the gujiyas with a brush and spot it back in the stove for 5 minutes.

Stage 7

Continue to check the gujiyas after each 2-3 minutes till they become brilliant brown in variety. At the point when they are finished, move them to a serving plate and partake in the delightful treat!

Note: You can store the Baked Gujjia in a hermetically sealed holder for as long as about fourteen days.

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