Now Gujiya will not spoil in oil, just follow these tips to make perfect tasty Gujiya in Holi…

As soon as the festival of Holi arrives, preparations for making Gujiya begin in homes. Holi festival does not seem complete without Gujiya. Traditionally the stuffing of Gujiya is made from mawa and dry fruits. Some people also add a little semolina, which gives a grainy texture. But while making Gujiya, many people often face the problem that the Gujiya opens in oil, due to which the rest of the Gujiya also gets spoiled.

Many times Gujiyas become very soft, which does not seem tasty at all. Today we will tell you some easy and effective tips. Due to which your Gujiya will not open in oil, nor will it become soft and tasteless. Let us know some important tips.

Keep this in mind while kneading the dough

Add sufficient amount of Moyan (Ghee). Add about 2–3 tablespoons of ghee in 1 cup of flour. After adding ghee, knead the flour well with your palms. When flour begins to bind when you clench your fist, then understand that Moyan is right. Knead the dough tightly. If the dough is soft then Gujiya may open while frying. After kneading, keep the dough covered for at least 20-25 minutes.

The stuffing should be completely cold.

If you are frying mawa, then let it cool completely. Filling hot stuffing makes the Gujiya layer wet and may tear while frying. If you are adding semolina then mix it after lightly roasting it, this will give a good granular texture.

Do not make this mistake while filling

Do not fill too much stuffing in Gujiya. Due to this the edges do not close properly. Apply light water or flour-water paste on the edges and press well. After folding, seal the edges well with fingers or a fork. If you want, you can use Gujiya maker.

Take special care while frying

Oil or ghee should be medium hot. In very hot oil, Gujiyas can swell and burst immediately. Always keep the flame medium to low. Fry the Gujiyas on low flame so that they become crispy from inside. Do not put too many Gujiyas in the pan at once.

Tip for syrupy gujiya

If you are making gujiyas to be dipped in sugar syrup, then: Prepare 1 string of sugar syrup. Dip the Gujiya only when it is slightly hot and the syrup is lukewarm.

extra tip

Before frying, keep the Gujiya covered with a cloth for 10-15 minutes. This sets the layer and reduces the chances of it opening while frying.