Moong Dal Gujia, Baked Mawa Somaas Recipe, a simple and healthy gujia variety made with moong dal, mawa and dates powder stuffing, with step by step photos.
The outer covering is prepared from maida flour, but I have used wheat flour for healthy version. If you are planning to use any millet flour, then adjust the ratio of wheat and millet flour to 1:1. You can either deep fry or bake these gujia.
For stuffing, use home made or store bought mawa / khoya, roasted and ground moong dal, dates powder, cardamom and roasted gram. Similarly, you can try different combinations with peanuts, dry fruits or dry coconut. I had more left over stuffing mixture, so made some few adjustments and prepared halwa out of it. (To prepare halwa out of this mixture, just add few extra tbsp of khoya and ghee and cook till ghee separates from the mixture.) If you do not have dry dates powder, then replace it with powdered jaggery or sugar.
If you are looking for diwali special sweets or snacks recipes, then do check my complete list. Some of the gujia / somaas recipes shared in my blog, Peanut Gujia, Millet Gujia and Mawa Gujia. If you try any of my recipes, do share your feedback with us.
Moong Dal Gujia Recipe Card
- 1 cup wheat flour
- salt to taste
- 2 tbsp warm oil
- water for kneading
- ½ cup + 1 tbsp mawa / khoya
- ¼ cup roasted and ground split green gram / paasi paruppu / moong dal
- 2 tbsp semolina / rava
- ½ cup dry dates powder
- 1 tsp cardamom powder
- 1 tbsp pottukadalai / roasted gram
- Please check the instructions below.
How to prepare Baked Gujia
- Sieve wheat flour. Mix salt. Add warm oil and make crumbles of flour with your finger. Add enough water and knead to a smooth dough. If the dough is sticky, add little flour and knead again. Close the dough and keep aside.
- Dry roast rava in a pan or kadhai till nice aroma comes. Make sure to not burn rava. Remove from the heat. Similarly, roast pottukadalai. Combine rava, mawa, roasted gram, ground moong dal, cardamom powder and dry dates powder. Grind everything in a mixer to coarse powder.
- Take dough and make small lemon sized balls. Take a ball and using roller pin, roll ball to make poori shape disc. You can either use Gujia Mold or simply fold them manually. Take 1 or 2 tbsp of filling mixture and stuff the poori. Fold it half and to seal the edges either twist it or use fork to press the edges. I have used fork here to press the edges.
- Preheat oven to 180 degree C for 10 mins. Take a baking sheet and place parchment paper. Grease the paper with little oil. Place gujia on the tray leaving some gap between two. Place the tray in middle rack and bake at 180 degree C for 10 mins. The bottom will start changing its color. Take out the tray and turn over the gujia to other side.
- Bake again for 5-8 mins and remove from the oven. The baking time may differ for each according to your oven performance. Keep checking the color of gujia, if it goes too dark brown, then remove from the oven immediately. Transfer gujia to cooling rack and let it cool down completely. Store them in an airtight container and serve.
For Deep Frying
- Heat oil in a heavy bottomed kadai and drop the gujia carefully in oil. Fry 6-7 pieces at a time till it turns golden brown. Remove from the heat and drain the excess oil using absorbent paper. Store them in an air-tight container and serve it.