- 1 cup wheat flour
- 2 tbsp warm oil
- Water for kneading
- salt to taste
- 1/2 cup + 1 tbsp mawa
- 1/4 cup split green gram – roasted and ground
- 2 tbsp semolina
- 1/2 cup dry dates powder
- 1 tsp cardamom powder
- 1 tbsp pottukadalai
This moong dal gujia is just one of the many available variations of the gujia. The gujia is a type of dumpling that is popular to eat across the Indian subcontinent. Your typical gujia is sweet; it’s made with suji or maida, a type of wheat flour utilized in Indian cuisine, and stuffed with khoya, a dairy product used in many Indian sweets. While this recipe calls for dates as a stuffing, you should feel free to experiment and use your favorite sweets.
Moong dal is the central ingredient used in the preparation of this gujia. Moong dal is a member of the legume family and is commonly referred to as black gram or lentils. Dal is a great natural source of many essential nutrients like, folate, potassium, copper, magnesium, copper, and zinc. It has a high nutrient density, so you don’t have to eat a lot to receive the full amount of nutrients or their subsequent health benefits like the ability to prevent heart disease, diabetes, cancer, and chronic aging.
How to Make Moong Dal Gujia
Note: If the dough is sticky, add little flour and knead again.
Note: The bottom will start changing color.
Note: The baking time may differ for each according to your oven.
Note:Remove from the oven immediately if they turn dark brown.
There are over 50 variety of dal pulses used in cooking on the Indian subcontinent.