Description

Celebrate Holi with a healthy twist by making these Zero Maida – Zero Sugar Atta Gujiyas! These guilt-free treats are made with whole wheat flour and naturally sweetened with jaggery, featuring a delicious filling of khoya and nuts. Whether baked, air-fried, or deep-fried, these gujiyas are crispy, flavorful, and a perfect addition to your festive spread.

Ingredients

For the Dough:

2 cups whole wheat flour (atta)
½ cup semolina (sooji, optional for extra crispiness)
4-5 tablespoons ghee (melted)
1 cup warm milk (plus a little water, if needed for kneading)

For the Filling:

1 cup homemade khoya (mawa)
4 tablespoons desiccated coconut
½ cup jaggery powder
½ cup chopped nuts (almonds, pistachios, cashews)
1 tablespoon chironji
2 tablespoons raisins, chopped
1 tablespoon khus khus (poppy seeds)
1 teaspoon cardamom powder
A few saffron strands
Oil/ghee for frying

Instructions

In a large mixing bowl, combine whole wheat flour, semolina, and melted ghee.
Rub the ghee into the flour mixture with your fingers until it turns crumbly and well incorporated.
Gradually add warm milk while kneading until the dough becomes firm and smooth. Add a little water if needed.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Heat a non-stick pan and lightly roast the khoya on medium heat until it turns light golden. Let it cool.
Once cooled, mix the khoya with desiccated coconut, jaggery, chopped nuts, chironji, raisins, poppy seeds, and cardamom powder.
Add saffron strands for enhanced flavor.
Divide the dough into small portions and roll them into smooth balls.
Roll each ball into a thin disc (about 3-4 inches in diameter).
Place 2 teaspoons of filling in the center of each disc.
Moisten the edges with a little water, fold into a half-moon shape, and seal tightly. Use a gujiya mold or crimp the edges manually.
Repeat with the remaining dough and filling.
Heat oil in a pan and fry the gujiyas on medium heat until golden brown. Drain on paper towels.
To bake, preheat the oven to 180°C (350°F), brush with ghee or milk, and bake for 20-25 minutes until crispy.
To air-fry, preheat to 180°C (350°F), brush with ghee, and air-fry for 12-15 minutes, flipping halfway through.
Let the gujiyas cool completely before storing them in an airtight container.
Store at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to a month.
Enjoy these wholesome, guilt-free gujiyas this Holi! Let us know how they turn out!

Notes

Ensure the ghee is well incorporated into the flour before adding liquid. The flour should turn crumbly and resemble breadcrumbs, which helps achieve a flaky and crispy crust. Skipping this step may result in a dense outer layer.
Let the dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making the dough more pliable and easier to roll without breaking.
While rolling and shaping the dough, cover the remaining dough with a damp cloth to prevent it from drying out. Dry dough can crack while shaping, making it difficult to seal the gujiyas properly.
Avoid overfilling the gujiyas to prevent them from bursting open while frying or baking. Use about 2 teaspoons of filling per gujiya and press the edges firmly to seal. Using a fork or crimping the edges further ensures a secure seal.
Fry on medium heat for even cooking. If the oil is too hot, the gujiyas will brown too quickly on the outside while remaining raw inside. If the oil is too cold, they may absorb excess oil and turn greasy.
For a healthier version, bake or air-fry instead of deep-frying. Baking at 180°C for 20-25 minutes or air-frying for 12-15 minutes with a light ghee coating will still give you a crispy texture with less oil.
Toasting the khoya before mixing enhances its flavor. Lightly roasting khoya until it turns golden adds depth and richness to the filling, making the gujiyas more aromatic and delicious.
Allow gujiyas to cool completely before storing. Storing them while still warm can create condensation, making them soft instead of crispy. Keep them in an airtight container at room temperature for up to 5 days.
For longer storage, freeze uncooked gujiyas. Arrange them in a single layer in a freezer-safe box and store for up to a month. Fry or bake them directly from frozen—no need to thaw—to maintain their texture.

Category: Desserts, Festive Sweets
Cuisine: Indian

Keywords: Whole Wheat Gujiya, Healthy Gujiya Recipe, Holi Special Sweets, Holi vibes with a healthy twist, Zero Maida Zero Sugar Gujiya