Gujiya 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
Refined flour (maida) 1 cup + fo
Semolina (rawa/suji) 1 tablespoon
Ghee 1 1/2 tablespoons
Milk as require
Preheat oven at 180ºC.
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.
Drain and grind green gram without adding any water.
Make a syrup of sugar with one and a half cups of water.
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.
Add saffron to the syrup and mix.
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.
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.
Divide the dough into equal portions, shape them into small balls and roll out into medium discs dusting with flour.
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.
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.