Tips to knead a gujiya dough to make perfect Gujiya: Holi festival is coming soon. In such a situation, the women of the house have started making different types of sweets in the kitchen to make this festival of colors special. Gujiya’s name is also included in these sweet dishes. But often some women complain that while making gujiyas at home, they either burst while frying or they do not become crispy like confectionery. If you have the same problem, then by adopting these tips and tricks, you can also make crispy Gujiya like the market.
Knead Gujiya Dough to Make Crispy and Delicious Gujiya like the Market –
Gujiya does not become crispy due to not being able to knead the dough properly or because its filling is not filled properly. In this case, knead the dough of Gujiya like normal sooji flour. But knead this dough with the help of maida. Keep in mind, it should not be as soft as the dough for roti.
Apart from this, you should also use sooji, oil, or ghee in equal quantity to make gujiya. If you are taking 1-1/2 bowl of all purpose flour to make Gujiya, then use at least 7 tablespoons of oil or ghee in it.
To knead the gujiya dough, first, roast the khoya and semolina flour well and keep them aside in a vessel. Now add cardamom powder with almond powder in this vessel and mix it well.
After this, add ghee to the flour and knead the dough with the help of milk or water. Cover this dough with a wet cloth for some time and keep it aside.
Keep in mind, while kneading the sooji dough for Gujiya, you should also keep in mind that the dough should neither be too hard nor too soft.
Although Gujiya is a famous sweet of Rajasthan, India, but people like it very much in Gujarat, Punjab and Bihar also. People of Bihar make Gujiya on the festival of Teej. Gujiya is also made in many ways, such as Semolina Gujiya, Coconut Gujiya, Badam Gujiya, Mawa Gujiya, Keshar Gujiya, Pista Gujiya, etc. And in that also you can make gujiyas that are dry or juicy.
If you like dry gujiyas, then you can just fry the gujiyas in oil and eat them for 15 days. And if you want to eat gujiya with juice, then you dip it in sugar syrup and it becomes juicy. But if it passes with juice, then you can keep it for 4-5 days and eat it.
Ingredients for making Gujiya:-
to fill in gujiyas
Chut (Ghee) – 2
Pistachios (ground pistachios) – 25 grams
Later (Crushed Almonds) – 25 grams
Cashew (crushed cashew) – 25 grams
Koniuda (dry coconut) – 2 cups (50 grams)
Mawa (Mawa) – 150 grams (break it)
Powdered sugar – 150 grams
Cardamom Powder – 1/2
To make Gujiya –
All purpose flour – 250 grams
Ghee – 100 grams
Oil – for frying
For the syrup-
Sugar – 250 grams
Water – 100 grams
Crushed almond and pistachio – 2 tsp
Cardamom powder – 1/4 tsp
Saffron – 8-10
This time on the occasion of Holi, to make Mawa Gujiya, first take all purpose flour and knead it well with the help of ghee and water. After this leave the dough like this for about 1/2 hour. Meanwhile, start preparing the stuffing to be filled in Gujiya. First of all, take mawa (khoya) and fry it in a pan on low flame. After some time, when the color of the mawa becomes light brown, then turn off the flame and keep it to cool down. When the mawa cools down, add chopped almonds, cardamom powder and