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Beetroot Gujiya

Prettiest Baking

  60 Mins

Gujiya with Beetroot Atta. Recipe made by Soumya Sathyanarayana.

Click To Buy The Product Used In The Recipe

User Name: Soumya Sathyanarayana

Ingredients

For the pastry

  • 1.5 cups beetroot wheat atta or wheat atta
  • 1/4 tsp salt
  • 2 tbsp ghee or melted butter
  • 1/2 cup water or as required

For the filling

  • 1/4 cup of almonds, cashew nuts, pista, dates, walnuts, raisins..any variety you want
  • 1/4 cup of desiccated coconut / shredded copra
Methods

For the pastry

  • In a bowl add the atta and salt.
  • Pour the ghee or melted butter and mix with your fingers to a crumble.
  • Add water little by little to make a smooth dough.. not too soft or too hard. 
  • Keep it covered aside for 20 minutes.
For the filling
  • Add all the hard dry fruits in a processor and grind to a crumble. Let there be chewable bits, it doesn't need to be powdered.
  • Take it in a bowl and add the raisins and desiccated coconut to it. Mix well. If you like it sweet, add grated jaggery to this mix and keep aside.
  • Making the kadbu, gujjiya, karanji...
  • Make tiny balls out of the dough. ( Depending on what size you want the kadbus to be)
  • On the platform or rolling stand add a drop of oil and roll out the dough to a circle. Do not use any flour here, if it's sticking add some more oil to the rolling pin.
  • Arrange the filling in the centre in a line. Fold one half of the circle over the other such that about 1/2" space is left to overlap. Press the edge here firmly to seal the filling. 
  • Now fold the overlap and make a pinching patter. Alternatively, you can trim the edges with a patterned roller also.
  • Preheat the oven to 200 degrees.
  • Arrange the filled kadbus on a baking tray lined with parchment paper. 
  • Brush them with ghee or oil well.
  • Bake it on the oven at 200 degrees for 25 minutes.
  • Once done, keep it on a wired rack to cool. It will crisp up as it cools.
  • Once fully cooled, sprinkle some powdered cane sugar on top and serve it to some oohs and aahs on the bright pink colour!!
  • For two of them I melted some dark chocolate in the oven and brushed them with it when it was hot.. just for a change