A quick and easy baked Gujjias filled with rose petal jam( gulkhand) and nuts. The only sugar is from the gulkhand, no extra sugar added.
Holi is a festival of colors and is celebrated in March every year. Adults and kids come out and play with water and colors. Several delicacies are prepared during this festival and Gujjias are the most popular and loved sweet. They are like fried dumplings, buttery flaky pastries that are usually filled with dry fruits and mawa ( milk solids) shaped in the form of a moon and deep fried until brown and crispy.
In India itself, several states make a similar sweet and has different names. Kadubu in Karnataka, Kajjikaya in Andhra, Somas in Tamilnadu and Ghugra in Gujarat. Some use coconut-based filling, and some use just nuts or a mix of both.
My version of this simple baked Gujjia is made of all-purpose flour, fine semolina, and butter and filled with rose petal jam ( also known as gulkhand) and nuts. Gulkhand contains enough sugar so no additonal sugar was required.
No doubt the fried ones taste a lot more delicious. But if you are not into frying like me, do try my baked version. These Gujjias are neither flaky and crispy nor golden brown. They are crunchy for sure, loaded with nuts, and have the right amount of sweetness from the gulkhand. They stayed crunchy even after two days. I brushed them well with ghee when they were right outside the oven, this is optional but I highly recommend it. Roll the disc as thin as possible this helps with the crunchiness. Store them in an airtight container to keep them fresh and crunchy. Do try this out and let me know:)
INGREDIENTS:
Mades 10-12 Gujjias
Filling:
1 teaspoon ghee
1 cup - cashew nut and almonds chopped
1/2 teaspoon cardamom powder
4 tablespoon gulkhand ( rose petal jam)
For the outer cover:
2/3 cup all purpose flour
2/3 cup fine semolina
a pinch, salt
4 tablespoon butter ( at room temperature)
2-4 tablespoon cold water
1-2 tablespoon ghee, melted for brushing
To make the filling-
Heat ghee in a small pan. Add the nuts and sauté until golden.
Switch off the flame and add the gulkhand and cardamom powder.
Mix it well and set it aside to cool down.
For the outer cover:
Combine all purpose flour, semolina and salt in a bowl.
Add the butter and gently mix using hands. You will end up with crumbly mixture.
When you take some mixture in your hands and hold it, it should hold firmly.
Now add the cold water one tablespoon at a time. Gently knead the dough, until you end up with a soft dough.
Cover and set it aside for 15 mins.
Shape:
Divide the dough into 10 - 12 balls or using a rolling pin, roll into a thin disc. Using a cookie cutter cut out thin discs. The thickness should be similar to poori. Thinner disc will yield in crunchy texture.
Place a tablespoon or more of the filling on one side of the disc.
Apply cold water around the disc. Fold the other end over.
Gently press the edges and seal them.
Place them on a lined baking tray.
Brush over melted ghee on both the sides.
Preheat oven at 350F. Bake for 15 mins. Flip them and bake again for another 10-15 mins.
You will end up with a hard crust.
Immediately after removing from the oven, brush ghee over. (This is optional)
Store it in an air tight container. Enjoy!