By Tanisha Salwan
Gujiya is an inseparable part of Holi. No matter where you are, Holi seems to be incomplete without this sweet. Some buy gujiyas from the market while some make them at home. This time, we have brought some secret tips that can help you make the perfect crispy gujiyas. Are you ready?
For a perfect dough, it should be kept stiff and not too soft. Adding ghee or oil can bind it well while adding semolina can add up the crunchiness.
One should not use the dough immediately but set it for at least 30 to 40 minutes before rolling. It should always be covered with moist cloth.
If you know how to give a shape, you can definitely use hands but for the flawless gujiya shape, gujiya mould will give the best results.
One should not overfill the gujiyas too much as it would break the gujiya while frying. Under-filling is also not advisable as it will not shape the gujiya properly.
One should always fry gujiya on low to medium flame to avoid uncercooking and overcooking. This will help making crispy and flaky gujiya.