Baked Wheat & Millet Flour Somaas / Healthy Mawa Gujia Recipe, a perfectly baked gujia / karanji with crispy outer layer and aromatic filling of rava, mawa, dessicated coconut and palm jaggery. These are guilt free and low in calories, so enjoy your favorite festival Diwali with traditional sweet with a healthy twist and also without compromising on calories. For me, this is the best baked Traditional Indian Sweet 🙂
Who doesn’t like these sweet Indian pastries which are filled with various combination of ingredients. You can either use fruits, lentils like moong dal, channa dal or dry fruits and many more for the filling. Usually the outer most layer is made with maida flour (all purpose flour), but for healthy option, I have used the combination of wheat and millet flour. Or you can even skip millet flour and try it with whole wheat flour.
For vegan version, skip mawa and try with other ingredients. I have used palm jaggery for the filling, but you can also use normal sugar. I have used Homemade Mawa / Khoya (milk solids), you can check the recipe here. For the fried version of traditional Gujia, check here.
Since we are baking these pastries, you need not worry if the edges or not properly sealed. The filling will not come out. Just set the baking temp and time correctly, and you will be amazed with the results. Lets check the recipe,
Makes 12 Gujia
Preparation time : varies for each person according to their pastry making skill 🙂 For me it took nearly 35-40 mins to make those shapes.
Baked Wheat & Millet Flour Somaas
a perfectly baked gujia / karanji with crispy outer layer and aromatic filling of rava, mawa, desiccated coconut and palm jaggery.
Author: Preeti Tamilarasan
Recipe type: Dessert
- For Dough :
- ½ cup wheat flour
- ½ cup thinai / foxtail millet flour (or) use any other millet flour
- salt to taste
- 2 tbsp warm oil
- enough water – for kneading
- For Filling :
- ½ cup dessicated coconut – unsweetened
- ½ cup mawa / khoya (homemade or store-bought)
- 2-3 tbsp semolina / rava
- 1 cup grated palm jaggery / karupati / jaggery (or) use sugar
- 2 tbsp poppy seeds / khus khus
- 1 tsp cardamom powder
- Please check the instructions below.
How to prepare Baked Gujia
To Prepare Dough :
- Sieve wheat and thinai flour together. Mix salt. Add warm oil and make crumbles of flour with your finger. Add enough water and knead to a smooth dough. If the dough is sticky, add little flour and knead again. Close the dough and keep aside.
To Prepare Filling Mixture :
- Dry roast rava in a pan or kadhai till nice aroma comes. Make sure to not burn rava. Remove from the heat. Roast poppy seeds till it starts changing its color and remove from the heat.
- Similarly, roast desiccated coconut for few seconds and remove from the heat. Combine rava, poppy seeds and desiccated coconut. You can either grind them in a mixer or just leave it.
- Once the mixture cools down, add khoya and grated jaggery. Mix everything well with your fingers. Add cardamom powder and mix again. Keep the filling aside.
To Prepare Gujia / Somaas / Karanji :
- Take dough and make small lemon sized balls. Take a ball and using roller pin, roll ball to make poori shape disc. You can either use Gujia Mould to prepare gujia or simply fold them manually.
- Take 1 or 2 tbsp of filling mixture and stuff the poori. Fold it half and to seal the edges either twist it or use fork to press the edges. I have used fork here to press the edges.
- Do not worry if the poori breaks a little while folding. It may be because you could have rolled it into very thin. Since we are going to bake them, the filling will not come out. But if you are going to deep fry gujia, then make sure to seal all the edges properly.
If Baking :
- Preheat oven to 180 degree C for 10 mins. Take a baking sheet and place parchment paper. Grease the paper with little oil. Place gujia on the tray leaving some gap between two.
- Place the tray in middle rack and bake at 180 degree C for 10-13 mins. The bottom will start changing its color. Take out the tray and turn over the gujia to other side.
- Bake again for 5-8 mins and remove from the oven. The baking time may differ for each according to your oven performance. Keep checking the color of gujia, if it goes too dark brown, then remove from the oven immediately.
- Transfer gujia to cooling rack and let it cool down completely. Store them in an airtight container and serve.
If Deep Frying :
- Heat oil in a heavy bottomed kadai and drop the gujia carefully in oil. Fry 6-7 pieces at a time till it turns golden brown. Remove from the heat and drain the excess oil using absorbent paper. Store them in an air-tight container and serve it.