Yield: 12 or 13 cookies
Prep time: 45 min Baking time: 13-15 min Total time: 1 h
- 125 g (1 cup) whole grain (or white) flour
- 25g (2 tbsp) coconut oil
- 50 ml (1/4 cup) skim (or whole) milk
- 200 g (1 cup) mawa
- 50 g (1/4 cup) muscovado (or white) sugar
- 12 cashew nuts, cut in tiny pieces
- 1 tbsp raisins
- cinnamon, to taste
Combine the flour and coconut oil. Warm the milk a little and knead the dough, using the milk. Cover the dough and keep it aside for 20 minutes. While the dough rests, prepare the filling for the Gujias.
Combine the mawa, sugar, pieces of cashwes, raisins, and cinnamon.
Knead the dough again and break it into small balls (12 to 14). Take each ball in your hands and press it until it becomes a flat oval. Prepare all the balls in this manner. Cover them with a cloth and keep them aside.
Preheat the oven to 200°C.
Take the pressed dough ball and roll it to a 3.5-4” thin disc. Make sure it’s a perfect a circle as you can make. If you have a Gujia mould, put the disc in it. Keep it on the mould, add 2 tablepoons of the filling in the middle of the circle. Dip your finger in water and use it to water the edges. Now close the mould so that the stuffing is enclosed fully inside the poori. Press the mould firmly together.
If you don’t have a mould, like me, simply put the stuffing in the middle of the circle and close it tightly with your fingers, making a little shell. Then press around the edge with a fork, to create a decorative pattern.
Before baking, you can brush the gujiyas with some warm milk, which will contribute to a lovely color and shine, once they are baked baked.
Grease the baking pan, place the gujiyas on it and bake at 200°C for about 13 minutes. Check the gujiyas and if they seem under baked, bake for another minute or two.
Serve chilled to room temperature.