These Baked Nutella and Mawa Gujjiyas are just perfect treats for this Holi festival. They are delicious, crispy, crunchy, and oh so Moreish!!
Well, Gujjiyas and Dahi Wadas are the most traditional way of celebrating Holi with food. It’s this tradition and festival that leaves us with lots of hope and warmth. Holi is the festival of colors!! And when I talk of colors you guys know how much I love colors!! You can see them on my platter and palate too. Those of you who know me can vouch on that. Well, that reminds me that I haven’t uploaded any of my paintings yet!! I will do that soon…These days I am juggling a lot between my projects (will disclose it soon) and my kid’s exams are approaching…so you all can imagine the pressure I have. Well, blogging is something I love to do no matter what and I try and manage to do a festival post with all my passion and love. Having said that I honestly had no plans of making these Gujjiyas this year …really!!!
Trust me !! Well, it so happened that my younger one as always demanded a sweet for the festival as I always prepare one, so I had to fulfill her wish. Initially, I thought of making sheera for her as she loves it but then that would have been like any other casual day!! I made gajar ka halwa too (Which I will be posting it soon) and she was like mom this is not special enough for Holi. Uff!! I gave up and finally decided to make gujjiyas. I just thought of adding Nutella to the mawa and dry fruit mixture to see that happy and glowing face of my daughter!! She loves chocolate and what more that this would have made her happiest. Finally, I managed to bring a grin on her face and here is wishing you all a super-duper HOLI festival.
Recipe of Baked Nutella and Mawa Gujjiyas
- 1 cup Khoya/mawa crumbled
- 1 cup Roasted semolina
- ½ cup Roasted and chopped almonds and raisins
- ½ cup Nutella
- 250 grams All purpose flour
- 3 tsp Ghee and little for brushing
- For the gujjiya pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.
- Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough.
- Cover with a piece of damp muslin and set aside for fifteen minutes.
- For the filling, heat a non-stick pan. add the khoya and sauté for three minutes and add roasted semolina and stir for 2 minutes till it is lightly brown in color and Set aside to cool.
- Add the almonds, raisins, and Nutella and mix well.
- Divide the dough into twelve equal portions and shape into balls and roll out each ball into a round puri.
- Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal.
- Pinch the edges with a fork to make a design. You can also use a mold to do this.
- Pre-heat oven at 160 C for 10 minutes and then place all the gujjiyas on the baking tray leaving some space in between.
- Brush little ghee on top of the gujjiyas if you wish to and bake for 15 -20 minutes on top and bottom heat.