Moong Dal Gujiya

Moong Dal Gujiya

Indian festivals are all about rituals, colours and food. When we talk of holi, it becomes imperative to talk about sweet treats. There are some dishes which are part of the celebrations since ages and the festivals are incomplete without these traditional recipes. One such recipe is Gujiya. Moong dal gujiya is a bengali twist to the regular gujiya where stuffing is made with coconut and date palm jaggery and the pastry dough is made with moong dal, maida and rice flour. It’s a bit lengthy process but worth trying it.

Preparation Time: 1 hour

Cooking Time: 30 minutes

Servings: 10 Gujiyas

Ingredients

  • For the dough
    • Moong Dal  1/2 Cup, roasted and soaked for 30 minutes
    • Rice Flour  1 tbsp
    • Maida  1 tbsp
    • Salt  to taste
    • Cumin Powder  1 tsp
    • Red Chilli Powder  1 tsp
    • Oil  to fry
  • For the stuffing
    • Coconut, scrapped  1/2 Cup
    • Date Palm Jaggery  1/2 Cup
    • Khova  1/8 Cup
  • For the syrup
    • Date Palm Jaggery  2/3 Cup
    • Water  1 Cup

Directions

  1. In a pressure cooker, take moong dal and 3/4 cup water and let it cook on high flame. Once you hear the first blow of whistle, simmer and cook for another two minutes. Switch off the flame and let it cool.
  2. Now mash the cooked dal well and mix together all the ingredients required to make the dough. Refrigerate for one hour so that the dough becomes little stiff and becomes easier to handle.
  3. For the stuffing, heat a pan and dry roast scrapped coconut for a while and add jaggery. The mixture will become little gooey. Cook till it dries up a bit.
  4. Add khova and saute for a minute. The mixture should neither look too wet nor too dry. In case it looks hard or crumbly, sprinkle very little milk and saute till you get the desired consistency.
  5. Divide the dough into equal sized balls and flatten them into small discs.
  6. Place the stuffing in the centre and mould them into half moon shapes.
  7. Seal them properly with the help of a fork.

  8. Heat good amount of oil to its smoking point and deep fry the gujiyas on medium high flame. Remove them on an absorbent paper. Temperature of oil shoulld be maintained or else it may all turn mushy.
  9. For the syrup, boil jaggery and water for ten to twelve minutes on slow flame till it thickens a bit. Transfer them in a bowl.
  10. At the time of serving, soak the gujiyas in warm syrup for few seconds and immediately take them out. You can warm gujiyas also. Soaking should be done just before serving or else the gujiyas will become too soft to handle.

 

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