Holi Special Baked Gujiya: The festival of Holi is incomplete without Gujiya. In fact, Holi is not just a festival of colors; it's also a festival of delicacies. Preparations for various delicacies begin in Indian homes well before Holi. Typically, Gujiyas are made with refined flour, mawa, sugar, and dry fruits. However, nowadays, you'll find countless varieties of Gujiyas. If you're a fan of Gujiyas and don't want to use oil, you're in the right place. Today, we're sharing a recipe for an oil-free Gujiya.

According to the Hindu calendar, Holi is celebrated on the full moon day of the month of Phalgun. According to the Vedic calendar, Holika Dahan is performed every year on the full moon day of Phalgun, followed by Holi with colors the following day. According to the calendar, this year Holika Dahan will be held on March 3rd, and Holi with colors will be celebrated on March 4th.

How to Make Baked Gujiya
Ingredients:

For the outer layer:

Flour, salt, refined oil, water
For the filling:

Khoya, coconut powder, cashews, sugar, cardamom powder, raisins
Chronji

Method:

In a bowl, combine flour, salt, oil, and water. Mix well and knead the dough thoroughly.

Cover the dough with a cotton cloth and let it rest for a few minutes.

Roll out the dough and seal the ends to form an envelope. Roll it up gently again and fold it like a book.

Mix all the ingredients thoroughly in a bowl. Place a spoonful of filling on each roll and shape it into a Gujiya. Place all the Gujiyas on a baking tray and lightly brush with milk. Bake at 230 degrees for 25 to 30 minutes. The Gujiyas are ready.

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