Holi at my home has always meant one thing trays full of gujiyas cooling on the counter while the whole house smells of cardamom and ghee. But as much as I love the nostalgia, deep frying and refined flour don’t always fit into my everyday kitchen anymore.
That’s how this Baked Jowar Millet Gujiya with Coconut–Date Filling was born.
It keeps the festive soul intact flaky shell, sweet nutty filling, fragrant spices but swaps maida for nourishing jowar flour and refined sugar for naturally sweet dates. And instead of deep frying? We bake.
The result is light, crisp, gently sweet, and surprisingly satisfying. It’s perfect if you want your Holi sweets to feel celebratory yet mindful.
Whether you’re new to millet baking or simply looking for a healthier gujiya recipe, this one is beginner-friendly and absolutely festive.
The Story of Holi & Gujiya
Holi is one of India’s most joyful festivals a celebration of spring, renewal, and the victory of good over evil. Rooted in the legend of Prahlad and Holika, the festival begins with Holika Dahan, symbolizing the burning away of negativity.
The next day, colors fill the air. Families gather, laughter echoes through courtyards, and plates overflow with sweets like gujiya.
Traditionally popular in North India, gujiya is a crescent-shaped pastry stuffed with khoya, nuts, and sugar, then deep-fried to golden perfection. It represents abundance and sharing.
This millet version keeps the tradition alive while adapting to modern kitchens wholesome, baked, and naturally sweetened.
Baked Jowar Millet Gujiya with Coconut Date Filling
Ingredients
Method
- In a mixing bowl, combine jowar flour, whole wheat flour, semolina, and salt.
- Add melted ghee and rub it into the flour until the mixture resembles breadcrumbs.
- Gradually add warm milk, little by little, and knead into a firm but smooth dough.
- Cover and let it rest for 15–20 minutes.
- Heat 1 tsp ghee in a pan on low heat.
- Add desiccated coconut and lightly roast for 1–2 minutes (do not brown).
- Add chopped dates and mix until slightly soft.
- Stir in nuts, poppy seeds, and cardamom powder.
- Remove from heat and let cool completely.
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Divide dough into small lemon-sized balls.
- Roll into small discs (about 3–4 inches).
- Place 1–2 tbsp filling in the center.
- Fold into a semi-circle and seal edges tightly.
- Use a fork or pinch decoratively to secure the edges.
- Arrange gujiyas on prepared tray.
- Brush lightly with milk.
- Bake for 18–22 minutes or until lightly golden.
Notes
- Jowar dough can crack keep it slightly moist but firm.
- If cracks appear while rolling, patch gently with fingers.
- Seal edges very well to prevent filling from leaking.
- Let them cool fully for best texture.
- Store in an airtight container for up to 5 days.
FAQs
Q1. Can I make baked jowar gujiya completely gluten-free?
Yes. Replace whole wheat flour with oat flour or a gluten-free flour blend.
Q2. Can I deep fry this recipe instead of baking?
Yes, but bake for a lighter version. Fry on medium-low heat until golden.
Q3. How do I prevent jowar dough from cracking?
Add warm liquid gradually and knead well. Resting the dough helps hydration.
Q4. Can I make this ahead of time?
Yes. Prepare and refrigerate shaped gujiyas for up to 24 hours before baking.
Q5. Can I replace dates with jaggery?
Yes. Use grated jaggery, but cook it briefly with coconut to avoid moisture issues.
Festivals are about joy, color, togetherness and our sweets should reflect that same warmth. This Baked Jowar Millet Gujiya brings tradition and nourishment together in one beautiful bite.
If you try this recipe, I’d love to see it!
Tag me on Instagram and save this recipe for your Holi menu 🌸
And don’t forget to check out my full Millet Magic series for more wholesome festive recipes!