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Baked Moong Dal Karanji

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Rich moong dal stuffed into crunchy covering and baked.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Baked Moong Dal Karanji

Main Ingredients

Refined flour (maida), Semolina (rawa/suji)

Cuisine

Maharashtrian

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • Refined flour (maida)
    2 cups
  • Semolina (rawa/suji)
    1/4 cup
  • Ghee
    4 tablespoons
  • Milk
    3 tablespoons
  • Saffron (kesar)
    a pinch
  • Stuffing
  • Split green gram skinless (dhuli moong dal) soaked for ½ hour and boiled
    1 cup
  • Ghee
    2 tablespoons
  • Assorted nuts (almonds, cashew nuts, walnuts) chopped
    2-3 tablespoons
  • Raisins
    2 tablespoons
  • Green cardamom powder
    1/4 teaspoon
  • Nutmeg grated
    1/4 teaspoon
  • Khoya/mawa
    1/4 cup
  • Sugar
    1/2 cup
  • Semolina (rawa/suji)
    2 tablespoons

Method

Step 1


Preheat oven to 160°C. Sieve together refined flour and semolina in a bowl. Add 4 tablespoons ghee and knead into a stiff dough using ¼ cup milk.

Step 2


To make stuffing, heat ghee in a non-stick pan. Add assorted nuts and raisins and sauté for 2 minutes.

Step 3


Add green gram, mix and sauté for 5-7 minutes. Add cardamom powder, grated nutmeg, khoya¸ sugar and semolina.

Step 4


Mix well and cook for 2 minutes. Remove from heat, transfer into a bowl and set aside to cool.

Step 5


Divide dough into equal portions shaped into small pedas. Roll out pedas into small puris.

Step 6


Put a small portion of the prepared stuffing in the centre. Apply little milk on the edges, fold over and close to make a crescent shape.

Step 7


Press the edges and seal by folding the edges in a design manner, similar way a gujiya is made. Similarly make remaining karanjis.

Step 8


Brush baking tray with little ghee and place karanjis on it. Brush them with little ghee and bake in preheated oven for 20 minutes.

Step 9


Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring to a boil. Remove from heat.

Step 10


Brush karanjis with saffron milk after 12 minutes and bake again for 6-7 minutes. Cool, store in an airtight container.

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