How to make Baked Moong Dal Karanji - Rich moong dal stuffed into crunchy covering and baked.


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

Main Ingredients : Refined flour (maida) (मैदा), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : UttarPradesh

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Baked Moong Dal Karanji

Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

For more recipes related to Baked Moong Dal Karanji checkout Balushahi, Ghevar, Jalebi, Instant Malpua Cake . You can also find more Mithais recipes like Dry Fruit Laddoo, Two Coloured Coconut Burfi , Khoya Kaju, Mango Burfi.


Baked Moong Dal Karanji Recipe Card

Baked Moong Dal Karanji

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Baked Moong Dal Karanji Recipe

  • 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


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.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.