Gujiya, or Karanji, are Indian Dessert Empanadas made with khoya (mawa), typically made for Holi & Diwali. In this easy & healthy Baked Gujiya recipe, I bake (not fry) these dumplings using store-bought pie dough!
Microwave Khoya (Homemade or store-bought) for 2-3 minutes, in 30 seconds increments to make khoya easy to crumble. Heat non stick fry-pan on medium heat. Crumble khoya in to the pan.
Using a wooden spoon or spatula, press down and break it in smaller pieces. Keep pressing till khoya becomes soft, consistency of a soft dough. (it should be pliable).
Turn off the heat. Alternatively, you can do this whole process in the microwave by heating khoya for 3-5 minutes in 1-minute increments, stirring in between, till the khoya becomes soft.
Add chopped nuts, coconut powder and cardamom powder. Mix well and allow to cool off for a few minutes (4-5). Add sugar and mix well. Taste to adjust sugar to your taste preference. The stuffing is ready.
Assemble Gujiya and Bake
Place thawed pie crust between plastic wrap and roll outwards to thin out the dough. (See video for clarity).
Using a 2 inch round cookie cutter, cut out pie circles for filling. Fill each pie circle with roughly 2 teaspoons (or heaping ½ tablespoon) filling, and seal by pressing the edges together. (Just like you would for a turnover).