- By Iram Hussain
- Sun, 09 Mar 2025 04:20 PM (IST)
- Source:JND
Tips To Make Your Gujiya Crispier: Holi, the vibrant festival of colours is just around the corner and Indian households are buzzing with excitement and preparations. Amidst the festivities, one sweet treat that holds a special place in every Indian's heart is the Gujiya. This traditional sweet is a staple in most Indian households during Holi and its crispy exterior and sweet syrupy filling are a perfect accompaniment to the celebrations.
For those who want to create perfect crispy gujiyas at home, a few simple yet effective techniques can make all the difference. Here, we've listed five easy tips that you can follow to make delicious and crispy gujiya for a perfect Holi celebration.
Tips To Make Your Gujiya Crispier
Cold Ghee Or Oil
To achieve a crispy gujiya exterior, incorporate cold ghee or oil into the dough. The chilled fat prevents the dough from becoming too soft, resulting in a flakier texture when fried. This simple tip makes a significant difference, yielding a crunchy golden-brown outer shell.
Semolina Or Rice Flour
Adding a small amount of semolina or rice flour to the gujiya dough mixture enhances the crispiness of the shell. These ingredients absorb less oil while frying, resulting in a crunchier texture. Mixing one to two tablespoons of semolina or rice flour per cup of all-purpose flour yields the perfect balance of crunch and flavour.
Let The Dough Rest
Let the gujiya dough rest for around 30 minutes to achieve crispiness. This resting period relaxes the gluten, making the dough easier to roll out thinly and evenly. A rested dough holds its shape better when frying, resulting in a crispy exterior.
Tips to make crispy gujiya (Image Credits: Canva)
Right Temperature is Important
The right temperature of oil is vital for crispy gujiya. If it's too hot, the shell burns before cooking through. If too cold, excess oil is absorbed, leading to greasiness. Medium heat is ideal. To test, drop a dough piece into the oil - if it rises slowly and evenly, the temperature is just right.
Double Fry
To achieve an exceptionally crispy gujiya, consider the double-frying technique. Initially, fry until lightly golden, then rest for a minute. Reheat the oil to a higher temperature and fry again until deeply golden. This process yields a crunchier and more evenly coloured exterior.
