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Baked Besan Gujiya | Baked Indian Sweet | Festive Indian Sweet |
Tarla Dalal
02 November, 2017
Table of Content
About Baked Besan Gujiya
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Ingredients
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Methods
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For the dough
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For the filling
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How to make Baked Besan Gujiya
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Nutrient values
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Baked Besan Gujiya | Baked Indian Sweet | Festive Indian Sweet |
Baked Besan Gujiya is a delicious twist on the traditional Indian sweet, made with the goodness of whole wheat flour, besan (Bengal gram flour), and crunchy nuts. Unlike the deep-fried version, this baked Indian sweet brings you the same festive joy with a healthier touch. Each gujiya is filled with a fragrant and rich mixture of roasted besan, almonds, and walnuts, offering a melt-in-the-mouth experience with every bite.
The dough for this gujiya is prepared with whole wheat flour, a little hot oil, and salt, making it semi-soft and easy to shape. After resting for ten minutes, it’s ready to be rolled into thin circles, forming the perfect base for the irresistible filling. The use of whole wheat adds a wholesome texture and makes this sweet slightly more nutritious than its maida-based counterparts.
The filling is what makes this gujiya shine. The besan is roasted in ghee until it releases a nutty aroma and turns golden brown. Once cooled, it’s mixed with powdered sugar, cardamom powder, and finely chopped nuts like almonds and walnuts. This combination gives the gujiya its signature sweetness and crunch, beautifully balancing richness with a hint of spice.
To assemble, each circle of dough is filled with a spoonful of this luscious besan mixture, folded into a semi-circle, and sealed tightly. The edges are gently pressed with a fork to create that classic gujiya pattern. What makes this recipe stand out is that it’s baked at 180°C instead of fried, keeping the gujiyas crisp and golden while reducing the oil content significantly.
Once baked, these gujiyas have a light, crispy outer layer that contrasts beautifully with the soft, nutty filling inside. The aroma of roasted besan and ghee fills the air, evoking the warmth and joy of Indian festivals like Holi and Diwali. This treat not only satisfies sweet cravings but also adds a touch of health-conscious indulgence to festive spreads.
The Baked Besan Gujiya can be stored in an air-tight container for 3 to 4 days at room temperature, making it a perfect make-ahead sweet for celebrations or gifting. It’s a delightful fusion of tradition and wellness — a festive Indian sweetthat’s both wholesome and irresistible. Bake a batch, share with loved ones, and let every bite celebrate the rich heritage of Indian desserts!
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
5 Mins
Baking Time
20 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
15 Mins
Makes
20 gujiyas
Ingredients
For The Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp hot oil
a pinch of salt
For The Filling
1 cup besan (Bengal gram flour)
2 tbsp ghee
2 tbsp powdered sugar
1/4 tsp cardamom (elaichi) powder
2 tbsp finely chopped almonds (badam)
2 tbsp finely chopped walnuts (akhrot)
For Greasing
1/2 tsp ghee
Method
For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Cover with a lid and keep aside for 10 minutes.
For the filling
- Heat the ghee in a deep non-stick pan, add the besan and sauté on a medium flame for 5 minutes.
- Transfer the mixture into a big plate and cool completely.
- Once cooled, add the sugar and cardamom powder and mix very well.
- Add the almonds and walnuts and mix well. Keep aside.
How to proceed
- Divide the dough into 20 equal portions.
- Grease a rolling board with little ghee and roll a portion of the dough into a 100 mm. (4”) diameter thin circle without using any flour for rolling.
- Put 1 tbsp of the prepared filling on half of the circle.
- Fold it over to make a semi-circle and seal the ends completely by pressing it with your finger.
- Again press it gently all over using a fork.
- Repeat steps 2 to 5 to shape 19 more gujiyas.
- Place them on a baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
- Serve or store in an air-tight container. Use as required.
Baked Besan Gujiya recipe with step by step photos
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To make the dough for Baked Besan Gujiya, in a deep bowl add 1 cup whole wheat flour (gehun ka atta).
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Add the 2 tsp hot oil.
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Add the a pinch of salt.
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Gradually add water.
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Mix well.
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Knead into a semi-soft dough.
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Cover with a lid and keep aside for 10 minutes.
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To make the filling for Baked Besan Gujiya, Heat the ghee in a deep non-stick pan, add the 1 cup besan (Bengal gram flour) and sauté on a medium flame for 5 minutes.
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Transfer the mixture into a big plate and cool completely.
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Once cooled, add the 2 tbsp powdered sugar and 1/4 tsp cardamom (elaichi) powder and mix very well.
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Add the 2 tbsp. finely chopped almonds (badam) and 2 tbsp. finely chopped walnuts (akhrot) and mix well. Keep aside.
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To make Baked Besan Gujiya, Divide the dough into 20 equal portions.
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Grease a rolling board with little ghee.
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Roll a portion of the dough into a 100 mm. (4”) diameter thin circle without using any flour for rolling.
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Put 1 tbsp. of the prepared filling on half of the circle.
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Fold it over to make a semi-circle and seal the ends completely by pressing it with your finger.
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Again press it gently all over using a fork.
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Repeat steps 2 to 5 to shape 19 more gujiyas.
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Place them on a baking tray and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
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Store in an air-tight container. Use as required.
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Serve Baked Besan Gujiya.
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Nutrient values (Abbrv)per plate
| Energy | 95 cal |
| Protein | 3 g |
| Carbohydrates | 11.1 g |
| Fiber | 2.1 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Sodium | 7.3 mg |
Click here to view Calories for Baked Besan Gujiya
The Nutrient info is complete
rina
May 11, 2015, 1:57 p.m.
This recipe is great to satisfy your sweet cravings, it is baked and there is less sugar and has besan so it is way more healthier than other sweet recipes, I will make it again for diwali...
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