• Amita Garg

Healthy baked Fruity Gunjia-[Karanji]




Traditionally, holi special Gunjiya is stuffed with khoya & dry fruits and is deep fried but this time we replace stuff with healthy fruits and bake them.

Ingredients-

Maida- 1 cup Suji 1 tb Sp Butter or Oil- 2 tbsp Water -1/3 cup Filling- 4 cups of chopped fresh fruits [strawberry and apple] 1-2 tablespoons cornstarch 1/2 cup brown or white sugar Lemon zest Pinch of salt 1/2 teaspoons cinnamon powder 1 tablespoon unsalted butter 2 tsp. coconut powder Mix dry fruits [Almonds, Pista, Raisins, chironji] How to Make- For Crust: Mix flour, sooji, and oil. Add water and make a soft dough. Knead the dough until the dough becomes soft. Cover it with a soft damp cloth and set aside for 15 minutes. Filling- In a pan add butter, chopped fruits and sugar, cook for 2 minutes. Add lemon zest, cinnamon powder, coconut powder, mix nuts and salt. Add corn starch, mix well and cook for 1-2 minutes. Keep aside. For Gunjia- Knead the dough again; divide the dough into small balls. Roll each ball into small puri. Place this puri on gunjia mould and put 1 tsp filling in the center. Press the both edges together. Edges will be completely sealed so they do not open while frying. Make rest of the gunjia in the same manner. Line a baking tray with baking paper or you can use a greased tray Bake at 180 degree for 20 to 30 minutes or till they start turning pink. Take them out Store the Gunjias in airtight containers after they are cooled. You can refrigerate them for a week.

Step By Step Recipe of healthy baked fruity Gunjia-

Mix flour, sooji, and oil. Add water and make a soft dough. Knead the dough until the dough becomes soft. Cover it with a soft damp cloth and set aside for 15 minutes.


In a pan add butter, chopped fruits and sugar, cook for 2 minutes. Add lemon zest, cinnamon powder, coconut powder, mix nuts and salt. Add corn starch, mix well and cook for 1-2 minutes. Keep aside.

Knead the dough again; divide the dough into small balls. Roll each ball into small puri.

Place this puri on gunjia mould and put 1 tsp filling in the center. Press the both edges together. Edges will be completely sealed so they do not open while frying. Make rest of the gunjia in the same manner.

Line a baking tray with baking paper or you can use a greased tray Bake at 180 degree for 20 to 30 minutes or till they start turning pink. Take them out

Store the Gunjias in airtight containers after they are cooled. You can refrigerate them for a week.


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