Ingredients

• Pastry:
• 1 cup (120 grams) refined flour
• 3 tablespoons Nutralite Classic
• Oil for greasing
• Filling:
• ⅔ cup (120 grams) khoya/mawa, crumbled
• ½ cup (80 grams) chopped dried figs
• ½ cup (75 grams) chopped seedless dates
• 10 cashew nuts, chopped
• 10 almonds, chopped
• 10 walnuts, chopped

How to Make Baked Mawa Gujiya

• For the pastry, sift the flour into a bowl and rub in Nutralite Classic with your fingertips till the mixture resembles breadcrumbs.
• Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough.
• Cover with a piece of damp muslin and set aside for fifteen minutes.
• For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.
• Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.
• Divide the dough into twelve equal portions and shape into balls.
• Roll out each ball into a puri.
• Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal.
• Pinch the edges to make a design.
• Preheat the oven to 180 °C. Grease the baking tray with Nutralite Classic and brush some Nutralite Classic on gujiyas.
• Bake in the preheated oven for 15-20 minutes. Serve.