Baked Nutritious Gujiya Makeover Calories 243.05 Macronutrients Breakup (Per Serving) Protiens 4.64 Carbs 25.53 Fats 13.62 Fiber 0.79 schedulePrep30 mins outdoor_grillCook30 mins restaurantServes2 serves faceAuthorAdmin Ingredients: For the Dough: 2 cups whole wheat flour 2 tablespoons ghee (clarified butter) Water, as needed Pinch of salt For the Filling: 1 cup grated coconut (unsweetened) 1/2 cup chopped nuts (almonds, cashews, pistachios) 1/2 cup dates, chopped finely 1/4 cup raisins 1 teaspoon ground cardamom 2 tablespoons honey or jaggery powder 2 tablespoons ghee Read more Instructions: Making the Dough: In a large mixing bowl, combine whole wheat flour, a pinch of salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes. Making the Filling: Heat 2 tablespoons of ghee in a pan over medium heat. Add grated coconut and roast until it turns light golden brown. Add chopped nuts and roast for another 2-3 minutes. Mix in chopped dates, raisins, ground cardamom, and honey or jaggery powder. Cook for another 2-3 minutes until everything is well combined. Remove from heat and let it cool down. Assembling Gujiyas: Preheat your oven to 350°F (180°C). Divide the dough into small lemon-sized balls. Roll each ball into a small circle. Place a spoonful of the prepared filling in the center of each circle. Fold the circle over to make a half-moon shape, and press the edges to seal. You can use a fork to crimp the edges for a decorative touch. Place the filled Gujiyas on a baking tray lined with parchment paper. Baking the Gujiyas: Brush the tops of the Gujiyas with a little ghee. Bake in the preheated oven for 20-25 minutes or until they turn golden brown. Serving: Let the Gujiyas cool down for a few minutes before serving. Store any leftovers in an airtight container once cooled. Enjoy these delicious and nutritious baked Gujiyas guilt-free! This makeover recipe offers a healthier alternative to traditional deep-fried Gujiyas while still retaining their delightful taste and texture.