Name: Arhar Dal Layered Gujiya recipe by Avni Arora at BetterButter
Prep time: 59 min
Cook time: 10 min
Total time: 69 min
Yield: 6
Ingredients: For stuffing :; Arhar dal 3/4 cup; Water 2 cups; Jaggery 1 cup grated; Elaichi powder 1/2 tsp; Kesar few strands; White Till 1/2 tsp; Coconut powder 6 tbsp; Almonds 3 tbsp chopped; Cashew nuts 3 tbsp; Green Saunf 1 tbsp; Sugar 2 (optional); 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 Gujiya:; Milk as needed; For coating:; Oil 1 tbsp + 1 tbsp

Instructions

For stuffing:
Take dal in a bowl.
Wash it properly.
Soak it in normal water for 30 mins. Drain it.
Put 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.
Place a sieve over a bowl and pour all the cooked dal on it.
Water will be drained away.
Press the dal lightly with a spoon so that excess water also drains away.
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.
Jaggery will start to melt.
The mixture will become watery.
Keep on cooking on medium flame by stirring continuously.
The mix will start to thicken.
Add Elaichi powder, Kesar and white till. 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.
Add coconut powder, almond, cashew nuts, green Saunf, and sugar. Mix well.
Keep aside till use.
For outer covering :
In a bowl mix maida, suji, sugar and butter.
Mix properly to form a crumbly texture.
Add water drained from dal and milk 1 tbsp at a time to the flour mixture and mix this to a smooth dough.
Ddough should not be too soft and not too hard.
Rub a little oil on the dough.
Transfer the dough to the bowl and cover it with a damp cloth.
Keep aside for 30 mins.
For spreading :
Mix rice flour and melted butter in a bowl.
Mix well with a spoon.
Keep aside till use.
Making gujiya :
Take the dough.
Divide dough into four equal parts and keep covered with damp cloth, so that the dough balls should not dry.
Take 1st ball roll it in thin chapati.
Spread rice flour mixture over it. Keep aside.
Roll the 2nd ball into a thin chapati.
Place it on the spreading over the first chapati.
Again spread rice flour mixture over the second chapati.
And sprinkle coconut powder on the rice flour spread.
Now roll the 3rd ball into a thin chapati.
Place it on the spreading over the second chapati.
Again spread the rice flour mixture over the 3rd chapati.
Then roll the 4th ball into a thin chapati.
Place it on the spreading over the third chapati.
Spread all the rice flour mixture on the fourth chapati.
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 piece.
Flat each piece with hand and roll into a small circle like puri.
Place this puri on a Gujiya mold.
Place a spoon full of dal mixture on one-half of the puri.
Then spread milk on the sides and close the mold tightly to seal properly.
Cut the excess dough.
Open the Gujiya mold and take out the Gujiya and place it on a plate.
Repeat this for all the Gujiyas.
Heat oil in a kadhai.
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 a plate.
Cool them completely.
Serve immediately.
OR
Transfer all the Gujiyas in an airtight container.
Keep it in the fridge.
Stays good for 20 days in the fridge.

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