Dessert Options
Baked Paneer Gujiya
Crisp whole wheat gujiyas filled with paneer, nuts and jaggery, baked golden instead of deep fried. Your Diwali plate, with 14 g of protein in three pieces.
310
kcal
14g
protein
39g
carbs
12g
fat
Per serving · makes 4 · 60 minutes
Ingredients
- •120 g whole wheat atta
- •3 tsp ghee (15 g): 2 tsp for the dough, 1 tsp for brushing
- •15 ml milk for brushing
- •150 g low-fat paneer, crumbled fine
- •20 g skimmed milk powder
- •35 g jaggery powder
- •10 g almonds and 15 g raisins, chopped
- •10 g desiccated coconut
- •1/2 tsp cardamom powder, pinch of salt
Method
- 1.Rub 2 tsp ghee and the salt into the atta until it looks like breadcrumbs, then knead into a firm dough with cold water. Cover and rest 20 minutes.
- 2.Cook the paneer, milk powder and jaggery in a pan on low for 4 to 5 minutes until it comes together and turns dry. Take it off the heat and mix in the almonds, raisins, coconut and cardamom. Cool.
- 3.Divide the dough into 12 balls and roll each into a thin 4 inch round. Put a spoon of filling on one half, wet the edge, fold and press closed. Crimp with a fork.
- 4.Mix the last tsp of ghee with the milk and brush it over the gujiyas.
- 5.Bake at 180°C for 20 to 25 minutes, turning once, until golden and crisp. Cool on a rack, 3 per person.
Coach’s note
Roll the dough thin and seal the edges well. Thick dough bakes hard and an open edge lets the filling dry out in the oven.
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