Suitable for:
Vegetarian, Low Carb
Serves:
3-4 people
Output:
- 7 pieces
Protein Density:
41.41%
Time:
- Prep Time: 30 minutes
- Cooking Time: 20-30 minutes
Recipe Macros: Low Carb Gujiya
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 341.7 kcal | 35.2 g | 6.9 g | 39.7 g | 34.7 g |
Ingredients: Low Carb Gujiya
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Low Carb Flour | 40 gms | Baking Powder | 1/4th tsp |
| Ghee | 5 gms | Sweetener (stevia) | as required |
| Mawa from Low Fat Milk (500ml) | 80-85 gms | Water | as required |
| Unsweetened Cocoa Powder | 30 gms | ||
| Choco-chips (optional) | 10 gms |
Procedure 1:
Take the mawa, sweetener and unsweetened chocolate powder, mash and mix well and keep aside (choco-chips can also be added).
Procedure 2:
1. Mix low carb flour, 5 gms ghee and baking powder and knead into a normal dough. Keep aside for half an hour.
2. Make small flat balls from it and roll into small chapatis.
3. Place the chapatis in the mould, fill with mawa mixture and press the mould.
4. Keep the prepared gujiyas in a pre heated air fryer for 15-20 minutes at 170 degree celsius. Flip in between after every 5 minutes. Step 5: Once done, cool and serve with chocolate sauce.
Your low carb gujiya is ready!
Enjoy!!
Outcome:
Brown colour, crunchy on the outside and soft creamy inside
Shelf Life:
You can store it for 2-3 days.
Storage Instructions:
Store in an airtight container in a refrigerator.
Additional Info:
- Tastes great with chocolate sauce.
- Ghee quantity can be increased as per personal preference.
- Wheat flour and soya flour can be used instead of Low Carb Flour.
- Coconut and dry fruits can also be used as fillings.
