By Krati Purwar
March 18, 2024
Gujiya or gujia is a traditional Indian sweet mostly made during Holi celebrations. Sweet khoya mixture is rolled into small maida dough and deep-fried in ghee. But if you witness the disintegration of gujia or struggle with improving its shelf life, here are a few mistakes that you must avoid.
The khoya mixture expands when you expose dry gujiya to heat while deep frying. If you overfill, the sweet will start disintegrating in the pan and ruin the ghee.
If you struggle with frying gujia or achieving a crispy texture, you might not be using enough ghee or oil to make them. Each piece should submerge inside the ghee while deep frying.
Before you start rolling the dough and shaping gujiya, you need to let the dough rest. You must let the filled gujia rest for a while before deep-frying them.
If you are not using fresh khoya, dry fruits, and other ingredients to make gujiya, you will struggle with a foul smell and low shelf life.
Many people do not seal the edges of gujia properly which leads to leakage of khoya mixture into the ghee. It not only ruins the oil but also makes the gujia unfit for eating.
If your dough is sticky, it will be difficult for you to make gujiya. You will also end up adding moisture to the oil, which can cause ghee drops to splash outside the container.
After deep frying, you should drain excess oil from gujiya. If you do not follow through with this step, the sweet dish will taste oily and have a greasy texture.