How to make Baked Moong Dal Gujiya

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless green gram (dhuli moong dal), Sugar (चीनी)

Cuisine : Indian

Course : Mithais

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You can also find more Mithais recipes like Bajri Churma, Chennar Payesh, Badami Besan Ke Laddoo, Atte ki Pinni.

Baked Moong Dal Gujiya

Baked Moong Dal Gujiya Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baked Moong Dal Gujiya Recipe

  • Split skinless green gram (dhuli moong dal) soaked for 3-4 hours 1 cup

  • Sugar 1 cup

  • Desi ghee 1 cup + fo

  • Saffron (kesar) A generous

  • Milk 1/2 cup

  • Khoya/mawa crumbled 1/4 cup

  • Almonds slivered 10-12

  • Covering

  • Refined flour (maida) 1 cup + fo

  • Semolina (rawa/suji) 1 tablespoon

  • Ghee 1 1/2 tablespoons

  • Milk as require

Method

Step 1

Preheat oven at 180ºC.

Step 2

To make the covering, combine flour, semolina and ghee in a bowl. Mix well till it resembles breadcrumbs. Add milk gradually and knead into a stiff dough. Cover and set aside.

Step 3

Drain and grind green gram without adding any water.

Step 4

Make a syrup of sugar with one and a half cups of water.

Step 5

To make moong dal halwa, heat ghee in a non-stick pan. Add ground moong dal and sauté on medium heat, stirring continuously, till fragrant and golden.

Step 6

Add saffron to the syrup and mix.

Step 7

When the moong dal is well sautéed and leaves the ghee, add sugar syrup, little by little, stir and cook till the moong dal is cooked and syrup absorbed.

Step 8

Add milk, mix well and cook till milk is absorbed. Add khoya/mawa and mix till it blends well. Add almonds and mix well. Remove from heat and set aside to cool.

Step 9

Divide the dough into equal portions, shape them into small balls and roll out into medium discs dusting with flour.

Step 10

Place a spoonful of moong dal halwa in the centre, apply milk on the edges of half the disc, fold over and press the edges to make a crescent.

Step 11

Place the prepared gujiyas on a baking tray and brush with some ghee. Put the tray in the preheated oven and for ten to fifteen minutes.

Step 12

Serve.

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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 www.sanjeevkapoor.com 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.