Festivals in India mean celebrating happiness and even better food. Holi has come, so its preparations are in full swing. And to be honest, Holi is not complete without Gujhiya. Crisis from outside and soft sweetness from inside makes this festival even more special. But it is not always easy to make Gujhiya at home. If the dough is not correct or the filling is not correct, it can ruin the entire Gujhiya. Many times the Gujhiya becomes hard or burst while frying, and this is usually caused by some small mistakes. If you want perfect Gujhiya on this Holi, then avoid these six mistakes.
Here are 6 common mistakes that are spoiling your Gujhiya:
1. Do not knead the dough properly
The crispness of Gujhiya depends on how well you knead the dough. If the dough is not correct, it will not be perfect crunch in the outer layer. Always add ghee or oil to the dough. The idea is to add so much ghee or oil that the dough maintains your shape on pressing in your hand, if you leave this step or do the balance wrong, the Gujhiya will be soft and it will lose special crispness.
How to knead the dough correctly:
- Use 2-3 tablespoons of ghee for every cup of flour.
- Rub the flour and ghee between your palms until it becomes brittle.
- Gently add water or milk until the dough sticks together without sticking it.
- Knead until the dough is smooth but hard.
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2. Using too much or very little water
Water control is very important while kneading Gujhiya dough. The dough becomes very soft with too much water, which makes it difficult to shape and fry it. On the other hand, if the dough is very strict, Gujhiya may burst while frying. Slowly add water and keep adding water as you move forward. For better texture, use milk instead of water – it gives more taste and soft texture to the flour, but its texture does not change.
Suggestions to use the right amount of water:
- Add a small amount of water while kneading the dough.
- The dough should be hard, but it should be so soft that it can roll without a broken.
- If the dough looks sticky, add some more flour.
- Milk gives different taste and tenderness- To make Gujhiya even more tasty, add milk instead of water.
3. Let the dough rest
After kneading the dough, it needs time to rest. Leaving this step can spoil your Gujhiya. Relaxing the dough provides relief and flexibility in it, which makes it easier to roll it without broken. If you hurry in this step, the dough may burst or can be very strict, which can affect both texture and taste. Take it at least 20-30 minutes before rolling.
Why is it necessary to rest the dough:
- Giving rest develops gluten, making the dough more flexible.
- It prevents breakdown while shaping the dough.
- The covered dough remains moist and soft, making it easier to handle.
- Gavia gets a smooth and similar texture by giving a good rest.
4. Do not cover the dough
After kneading the dough, always cover it with a wet cloth. This saves the dough from drying, which can cause cracks in it while rolling or frying. The same thing applies to the size of Gujhiya- keep them covered with wet cloth until they are ready to fry. If the dough dries, Gujhiya will lose its soft, flaky texture.
How to keep the dough moist:
- Cover the dough with a wet kitchen towel.
- Do not leave Gujhiya open for a long time.
- If the dough starts drying, sprinkle some water and knead again.
- To avoid moisture, keep the dough covered while frying.
5. Using stale lost for stuffing
Stuffing is the heart of Gujhiya and stale khoya can spoil its taste. Always check the lost before using-it should be fresh, white and granulated, not sour or yellow. Fry the khoya for a few minutes before using so that extra moisture comes out of it. But do not cook it too much, otherwise it will lose its tenderness and taste. Fresh, properly cooked khoya ensures that Gujhiya remains tasty even after storing.
The best way to prepare lost for Gujhiya:
- Use fresh khoya with white, soft textures.
- Fry the khoya on low flame for 3-4 minutes.
- Protect the khoya from getting brown-it should be soft and granular.
- Add sugar, cardamom and dry fruits to the extra taste.
6. Fry on wrong temperature
The frying of Gujhiya requires restraint and correct temperature. Heat the oil or ghee on high heat, but once you add Gujhiya, reduce the heat medium or reduce. With this, they will be able to cook equally without burn. If you fry them on high heat, then they will get brown from outside but will remain raw from inside. By continuously frying on low flame, they get a very golden-brown color and they cook well.
How to fry Gujhiya in a perfect manner:
- Heat oil or ghee until medium is hot (about 170 °).
- Put a small piece of flour and check the oil-it should be chopped but should not be brown immediately.
- Fry Gujhiya in small batches to maintain a uniform temperature.
- Keep turning Gujhiya in between to be equal brown.
- Pro tips to make the best Gujhiya
- Use Gujhiya mold to get a similar size.
- Seal the edges properly to avoid bursting while frying.
- For extra crisp, add chopped dry fruits in the filing.
- Store in airtight container to keep Gujhiya crisp.
- This Holi, avoid these mistakes, follow these tips and make crisp, soft and delicious Gujhiya every time.
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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.)
