Name: Baked Chocolate Gujiyas recipe by Namita Tiwari at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: Dough - 2 cups all-purpose flour (240 ml cup); 4 tablespoons ghee + some for brushing; ¼ teaspoon salt; A pinch of baking powder; Filling - 250 grams khoya / mawa (dried milk); ½ cup + 2 tablespoons powdered sugar; ¼ cup desiccated coconut, ¼ cup chopped raw pistachios, ¼ cup chopped walnuts, ½ cup chopped almonds; 2 tablespoons cocoa powder; Flour paste - Mix 1 tablespoon of all- purpose flour in 1 tablespoon of water to form a thick paste.; Ganache - 100 Gms dark chocolate and 4 tablespoons low fat cream

Ingredients Serving: 10

Dough - 2 cups all-purpose flour (240 ml cup)
4 tablespoons ghee + some for brushing
¼ teaspoon salt
A pinch of baking powder
Filling - 250 grams khoya / mawa (dried milk)
½ cup + 2 tablespoons powdered sugar
¼ cup desiccated coconut, ¼ cup chopped raw pistachios, ¼ cup chopped walnuts, ½ cup chopped almonds
2 tablespoons cocoa powder
Flour paste - Mix 1 tablespoon of all- purpose flour in 1 tablespoon of water to form a thick paste.
Ganache - 100 Gms dark chocolate and 4 tablespoons low fat cream

Instructions

Whisk together all-purpose flour, salt and baking powder. Rub in ghee. Add cold water and knead soft dough. Cover with a damp cloth and let rest for 15 minutes.
Take khoya in a thick bottom steel wok. Roast on low flame stirring continuously till it becomes lump free and begins to turn pink. Let it cool.
Add sugar and desiccated coconut. Mix well. Add cocoa powder. Mix well. Add nuts.
Preheat oven to 210 degrees C.
To make gujiyas, take small balls of dough and roll out small thin chapattis. Do not dust with flour. Cut it into a round with a bowl. This gives uniformly sized gujiyas.
Put 1 ½ to 2 teaspoons of filling and apply the flour paste on half part of the rolled dough. Fold one side of the round over the other and seal the edges. Cut the edges with a fluted gujiya cutter or twist the edges to seal.
Arrange them on the baking tray. Brush the top with some ghee. Bake till the top turns golden. It will take about 10 to 12 minutes. Turn and bake the other side. Remove from the baking dish and spread on the wire rack to cool.
To prepare ganache, take chocolate and cream in a very thick bottom vessel. Gently simmer over low heat stirring constantly till the chocolate melts. Stir briskly. Let it cool.
Dip half gujiya in ganache and sprinkle some finely chopped pistachios.

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