Way to make crispy gujiya: Holi is not only a festival of colors, but it is also a celebration of eating delicious gujiya at home. During the festival of colors, these golden, semi chandrakar dishes are very much liked in Indian homes, which bring sweet crispness to the festival. But, honestly, there is nothing more than the crisp, flaky gujiya from confectionery. If you have ever wondered how to make the crispy gujiya of that next level at home, then you are lucky! Today we are telling you 5 ways to make Gujia even more crisp.
5 easy ways to make Gujia crisp
It is not so difficult to make Gujia even more crisp. Adopt these easy tips to make Gujia like confectionery.
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1. Use semolina or rice flour
Do not depend on the maida just to make the outer layer even more crisp. Mixing a small amount of semolina or rice flour can be amazing. The semolina has a delicate, granular crunch in Gujiya, while the rice flour makes the layer lighter and crisp. Take 3 part maida and one part semolina or rice flour for good proportion. This easy change will give your Gujia a great and crisp texture.
2. Use the right amount of ghee
Ghee is a magical element that makes your Gujia crisp or hard. If you are using too much ghee, it will make Gujia brittle. If you use less, Gujia will be tightened. Ideally, use 2 tablespoons of ghee per cup of flour. Rub ghee in flour with your fingers until it becomes like breadcrumb. This will ensure that your Gujia will remain crisp for several days.
Also read: The easiest way to make Gujia on Holi, this delicious dishes will be ready to eat within minutes
3. Keep the correct thickness
The thickness of your Gujia’s shell also plays an important role in becoming crisp. If the dough is very thick, then Gujia will be like a flour instead of being crispy. If it is very thin, it can break while frying. Keep the thickness of Gujia shell about 2-3 mm. This will ensure that it is beautifully crisp and also strong enough to catch the stuff. Also, do not roll the dough many times because it is no longer chewed then.
4. Double fry for extra crispness
One way to get crisp is also double fry. First, fry the Gujia on low flame until it becomes light golden, then take them out and leave for 5-10 minutes. After this, fry them on medium flame until they turn dark golden brown. This will remove the extra moisture from the flour, which will make the shell crisp and will get the confectionery crisp.
5. Choose the right temperature
The temperature of the oil makes the difference between crisp and wet Gujia. Never fry on high flame, because the outer layer will be brown very quickly while the inside layer will remain half -baked. Instead, start frying on low heat and then gradually increase on medium flame. This process of frying on this low flame ensures a crisp, equally cooked shell that does not absorb much oil.
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(Disclaimer: This material including advice only provides general information. It is not an alternative to qualified medical opinion in any way. Always consult an expert or your doctor for more information. Lokjanta does not claim responsibility for this information.)
