Baked Moong Dal Gujiya is a North Indian Cuisine cherished by many. With chopped cashew nuts and almonds, this recipe is crunchy and nutty. This dish can be preferred on several occasions and festivals. It is a preferred appetizer at the Iftar.
- TOTAL TIME 50m
- PREP TIME 10 m
- CALORIES 772
200 gm moong dal
1/2 cup sugar
1/4 cup chopped cashews
1 teaspoon powdered green cardamom
8 teaspoon ghee
1 teaspoon baking powder
1.2 cup cold water
1 tablespoon condensed milk
100 gm khoya
1/4 cup chopped almonds
1/2 cup raisins
1/4 teaspoon nutmeg
2 cup all purpose flour
1/4 teaspoon salt
silver vark as required
saffron as required
How to make Baked Moong Dal Gujiya
First, we will have to cool the stuffings to be used. Remember to use fresh and moist khoya. Soak washed moong dal at room temperature water for 3-4 hrs and make a coarse paste by grinding it. Heat 2-3 tbsp of ghee in a wok and add the lentil puree in it.
Cook for 7-10 mins or until you can smell the aroma of roasted lentil. Once the dal is cooked, add mawa/ khoya, sugar and coconut powder gradually, one at a time, and keep stirring as you incorporate everything.Step 3
Add chopped nuts and raisins and stir. Also, sprinkle the cardamom powder (or essence) and nutmeg powder. This is time to switch off the flame and then add1 tsp of ghee before you give it a final stir. Transfer the mixture to a large flat plate to bring it to room temperature.
Preparing the Dough for Pastry: Sieve and sift the flour, salt, baking soda and baking powder together, twice. Add 1.5 tbsp to 2 tbsp of melted ghee (clarified butter) or regular butter to the flour and mix well.
Knead dough using cold water until it becomes a super soft and smooth pliable dough.Step 6
Cover the dough with cling film and allow it to rest for 30 mins or overnight in the refrigerator. After the resting period, the dough will be pliable comfortably. Now you can use the dough whenever you are ready to bake.
Forming the Gujiya for baking: Take out one small dough ball at a time and roll it out to 3mm thick sheet or disc using a rolling pin. Place it on the gujiya/ karanji maker/ mould and fill with 2-3 tsp of stuffing. Brush the edges with water to seal it properly; close the mould and gently unmold the gujiya.
Avoid pressing hard; gujiya is still very soft and fragile. Follow the same with the rest of the dough. Use different moulds to create new surprises.Step 9
Remove the excess dough from the mould (from sides) and store them with rest of the dough balls to reuse them. Place the gujiya in a covered bowl/ pan. While working with one portion of the dough; keep the rest of the dough covered so that it doesn’t dry up.
Baking the Gujiya: Place all the gujiyas in a greased (use reserved ghee) baking pan and arrange in a single layer. Brush them with ghee/butter/oil and put in a preheated (1800C) oven.
Bake the gujiya at 1800C for 20-25 mins (depending on the oven). If you are using the top shelf then you don’t need to turn them while getting baked, else you will have to take them out and turn them after 10-12 mins once, to achieve the even golden brown colour.Step 12
Once done, remove the pan from oven and keep it on wire rack to bring to room temperature.
If you want to glaze your gujiya, mix saffron and warm condensed milk together and brush them on Baked Mawa Gujiya. Bake them for another 5 mins at 1800C and follow the rest. Sprinkle the whole or crushed nuts (whichever you prefer) on top and serve.