By: Payal
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Holi is not complete without gujiya. This crispy, sweet treat is a must-have during the festival, and nothing beats the taste of homemade gujiya. But getting them just right is not as easy as it looks.
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If you have struggled with shaping, frying, or getting the perfect crisp, these expert tips will help.
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For crispy gujiya, always add a little ghee to the maida while kneading. This small trick gives the outer layer that perfect crunch.
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A firm dough works best for gujiya. Knead it well to get the right texture-soft dough can make the gujiya fall apart while frying.
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Keep the dough covered with a damp cloth to prevent it from drying out. Let it rest while you prepare the filling. This helps avoid cracks when rolling.
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Dry roasting the dry fruits before adding them to the filling enhances their crunch and extends their shelf life. Do not skip this step!
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Heat the oil on a medium flame, but lower the heat while frying. If the oil is too hot, the gujiya will turn dark on the outside but stay raw inside.
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