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Baked Millet Gujia

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Baked Millet Gujia

  • Veg
  • 55 mins
  • Serves 4
  • Easy


  • Dough:

  • Filling:


Baked millet gujia recipe makes for a wonderful treat. Gujias are sweet pastries popular in the Indian states of Gujarat and Rajasthan. They are very similar to samosas and commonly made of refined wheat four. The main difference between a samosa and gujia is that, a samosa is made of spicy potato-based filling, whereas a gujia is made of a sweet filling, comprising evaporated milk, coconut, and jaggery among many other ingredients. Try making some gujias for special occasions or to simply have as a snack.

Health Benefits

One of the primary ingredients in this gujia dish is the millet. Millet is a type of grass that is grown all over the world; it is especially popular in developing countries due to its hardiness. Millet can survive in some pretty tough conditions and also has a lot of health benefits; millet helps prevent diabetes, protect the heart from disease, decrease cancer risks, and boost the immune system.

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How to make Baked Millet Gujia

To Make Dough:

  1. Sieve wheat and foxtail millet flour together.
  2. Add salt, warm oil, some watter and and crumble.
  3. Add more water in batches and knead to a smooth dough. If the dough is tacky, add some more flour and knead again.
  4. Cover the dough and let rest for 30 minutes.

To Make the Filling:

  1. Dry roast semolina in a pan or kadhai until a nice aroma develops. Make sure to not burn the rava. Remove from the heat.
  1. Roast poppy seeds till they begin changing color and then remove from the heat.
  2. Similarly, roast desiccated coconut for few seconds and remove from the heat.
  3. Combine roasted rava, poppy seeds, and desiccated coconut.
  4. Add khoya and grated jaggery once the mixture cools down.
  5. Mix everything well with your fingers.
  6. Add cardamom powder and mix again.

To Prepare Gujia:

  1. Make small lemon-sized balls out of the dough. Dust each ball with flour with flour and roll flat.
  1. Place 1 - 2 tbsp flattenned discs with filling mixture.
  2. Fold in half and to seal the edges by either twisting the poori or pressing the edges with a fork.
  3. Serve and enjoy!


 Gujiyas are typically made in a half moon shape.

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