Baked Jowar Millet Gujiya with Coconut Date Filling

Baked Jowar Millet Gujiya with Coconut Date Filling

A wholesome twist on the classic Holi sweet, these baked jowar millet gujiyas are filled with naturally sweet coconut and dates. Light, crisp, and festive without deep frying.

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Prep Time 25

Cook Time 20

Resting Time 20

Servings: 10 pieces

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

For the Jowar Gujiya Dough:

1 cup jowar sorghum flour
½ cup whole wheat flour
2 tbsp fine semolina optional, for structure
3 tbsp melted ghee
¼ tsp salt
¼ –⅓ cup warm milk or warm water, as needed

For the Coconut–Date Filling:

¾ cup desiccated coconut
½ cup soft Medjool dates finely chopped
2 tbsp chopped cashews
2 tbsp chopped almonds
½ tsp cardamom powder
1 tbsp poppy seeds optional
1 tsp ghee

For Baking:

1 –2 tbsp milk for brushing
Optional: crushed pistachios for garnish

Method

Prepare the Dough

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.

Make the Filling

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.

Shape the Gujiya

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.

Bake

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.