Arhar dal layered gujiya

 Arhar dal layered gujiya 

This is a crispy layered sweet gujiya which is filled with arhar dal stuffing. It contains no milkmaid, no desi ghee, no khoya and no suji. This gujiya is cooked on medium low flame. Each bite of it just melts in mouth.

Quick Tips :

1. Instead of rice flour.....maida or cornflour can be used.

2. Add sugar to taste in the stuffing.

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Prep : 60 mins

Cook time : 10 min

Serve : 6

Makes : 13 gujiya 

Ingredients for stuffing :

Arhar dal : 3/4 cup

Water : 2 cups

Jaggery : 3/4 cup grated

Elaichi powder : 1/2 tsp

Kesar few

White til / sesame seeds : 1/2 tsp

Coconut powder : 6 tbsp

Almonds : 3 tbsp chopped

Cashewnuts : 3 tbsp

Green saunf : 1 tbsp

Sugar : 3 tbsp

Ingredients for outer covering : 

Maida : 1 cup

Suji : 1/4 cup

Unsalted Butter (melted) : 5 tbsp

Powdered sugar : 1 tbsp

Water drained from dal : 6 tbsp 

Milk : 6 tbsp or as needed to knead the dough

For spreading :

Rice flour : 3 tbsp

Unsalted Butter (melted) : 5 tbsp

Coconut powder : 1 tbsp

For sealing the gujiya :

Milk : as needed

For coating :

Oil : 1 tbsp + 1 tbsp 

Method for stuffing :

1. Take arhar dal in a bowl. Wash it properly. Soak it in normal water for 30 mins. Drain it.

2. Put the dal in pressure cooker.

Add water and close the lid of the cooker. Pressure cook for 3 whistles on high flame. Switch off the flame and let it cool. Open the lid of the cooker. 

3. Place a sieve on a bowl and pour all the dal on it. Water will be drained. Press the dal lightly with spoon so that excess water also drains away.

4. In this process dal will be lightly mashed, so no need to worry. Take a heavy bottom pan. Add drained dal and jaggery. Cook both of them on medium flame by stirring continuously.

5. Jaggery will start to melt. The mixture will become watery. Keep on cooking on medium flame by stirring continuously. Mixture will start to thicken. 

6. Add elaichi powder, kesar and white til. Mix well. Keep on cooking. When the mixture is thick like halwa, it means it is ready for stuffing. Switch off the flame. Transfer the mixture to a bowl. Let it cool properly.

7. Add coconut powder, almond, cashewnuts, green saunf and sugar. Mix properly. 

8. Stuffing is ready. Keep aside till use.

Method for outer covering :

1. In a bowl mix maida, suji, sugar and butter. Mix properly to form a crumbly texture.

2. Add water drained from dal and milk 1 tbsp at a time to the flour mixture and mix this to a smooth dough. Dough should not be too soft and not too hard.

3. Rub little oil on the dough. Transfer the dough to the bowl and cover it with damp cloth. Keep aside for 30 min. 

Method for spreading :

1. Mix rice flour and melted butter in a bowl. Mix well with a spoon. Keep aside till use. 

Making gujiya :

1. Take the dough. Divide the dough into 4 equal parts and keep cover with damp cloth, so that the dough balls should not dry.

2. Take 1st ball roll it into a thin chapati. Spread the rice flour mixture over it. Keep aside.

3. Roll the 2nd ball into a thin chapati. Place it on the spreading over the first chapati.

4. Again spread the rice flour mixture over the 2nd chapati. And sprinkle coconut powder on the rice flour spread.

5. Then roll the 3rd ball into a thin chapati. Place it on the spreading over the 2nd chapati.

6. Again spread the rice flour mixture over the 3rd chapati.

7. Then roll the 4th ball into a thin chapati. Place it on the spreading over the 3rd chapati. 

8. Spread all the rice flour mixture on the 4th chapati.

9. Now roll these chapatis into a log starting from one end to other. Close it from both the ends. Cut the log into 2 inch pieces.

10. Flat each piece with hand and roll into a small circle like puri. Place this puri on a gujiya mould. Place a spoonfull of dal mixture on one half of the puri. Then spread milk on the sides and close the mould tightly to seal properly. Take off the excess dough.

11. Open the gujiya mould and take off the gujiya and place it on a plate.

12. Repeate this for all the gujiyas.

13. Heat oil in a kadai / wok. Deep fry gujiyas two at a time on medium low flame. Fry till both the sides turn golden. Drain each gujiya on a paper napkin and place on plate. Cool them completely.

14. Serve immediately. Or Transfer all the gujiyas in airtight container. 

15. Keep it in the fridge. Stays good for 20 days in fridge. 

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