gujiya recipe

Moong Dal Gujiya Recipe

Moong Dal gujiya Recipe – Moong Dal Ghughra Recipe

Moong dal gujiya is a unique yet tempting variation to traditional gujiyas prepared with mawa and semolina stuffing. Gujiya is a traditional sweet dumpling recipe where the upper layer is made of refined flour and the stuffing us of mawa, mixed with sugar and nuts. But today we have a recipe of Moong dal stuffed gujiya recipe for you all, where the stuffing is of moong dal, mixed with mawa, sugar, coconut and some nuts.You will like it for sure.

Traditional gujiya recipe, prepared especially during Holi and Diwali, is often prepared with numerous style of stuffing. There are many different and unique variations for making the stuffing. The authentic one is mawa gujiya. So, this holi try making a little different and unique recipe of Moong dal stuffed gujiya and will be relished by everyone. Enjoy!

Directions

Getting ready:

1.  Sieve refined flour in a bowl.

moong dal gujiyas

2. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.

moong dal gujiyas

3. Grate the coconut and finely chop the cashews and almonds.

moong dal gujiyas

4. Peel the cardamom and make powder.

Making:

5. Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.

moong dal gujiyas

6. For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in color. Then transfer the roasted dal to a separate bowl.

moong dal gujiyas

7. Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.

moong dal gujiyas

8.Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.

moong dal gujiyas

9. Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.

moong dal gujiyas

10. Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.

moong dal gujiya

11. Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.

moong dal gujiya

12. Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in color from all sides.

moong dal gujiya

13. Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready.

moong dal ghujiyaServing:

14. Serve this mouth-watering and delectable moong dal gujiyas steaming hot after your meals or anytime you crave for something sweet. Store the rest in an airtight container once they cool down completely. It keeps good for 10-12 days.

Suggestions

  • Keep stirring continuously while frying moong dal and mawa. Make sure they don’t burn.
  • Carefully fill the stuffing into the gujiyas so that they don’t crack. If anyone is cracked then seal the crack and fry it in the last.
  • Don’t throw the remaining dough from the mold. Keep it back in the dough bowl and at last prepare gujiya out of it.
  • For 24-26 gujiyas
  • Time- 1 hour 30 minutes

Easy Moong Dal Gujiya - Gujiya Recipe Moong Dal Gujiya Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Moong dal - ½ cup (100 grams) (coarsely grounded)
  • Mawa - ½ cup (100 grams) (crumbled)
  • Sugar - ¾ cup (125 grams)
  • Dry coconut - ½ cup (grated)
  • Cashews - ¼ cup (finely chopped)
  • Almonds - ¼ cup (finely chopped)
  • Green cardamom - ½ tsp
  • Ghee - ½ cup (for kneading dough and roasting dal)
  • Ghee - for frying gujiyas
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.
  3. Grate the coconut and finely chop the cashews and almonds.
  4. Peel the cardamom and make powder.
  5. Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.
  6. For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in color. Then transfer the roasted dal to a separate bowl.
  7. Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.
  8. Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.
  9. Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.
  10. Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.
  11. Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.
  12. Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in color from all sides.
  13. Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready.
  14. Serve this mouth-watering and delectable moong dal gujiyas steaming hot after your meals or anytime you crave for something sweet. Store the rest in an airtight container once they cool down completely. It keeps good for 10-12 days.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: