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 : Uttar Pradesh

Course : Mithais

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Baked Moong Dal Karanji Recipe Card

Baked Moong Dal Karanji

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Baked Moong Dal Karanji checkout Balushahi, Ghevar, Jalebi, Instant Malpua Cake . You can also find more Mithais recipes like Chocolate Gor Papdi, Kesar Pista Phirni, Chocolate and Cashew Laddoo, Lavang Latika.

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.