In India, festivals are all about good vibes and even better food. With Holi around the corner, preparations are in full swing. And let us be honest - Holi is not complete without Gujiya.
That crispy-on-the-outside, soft-on-the-inside bite of sweetness is what makes the festival even more special. But making Gujiya at home is not always smooth sailing. If the dough is off or the filling is not right, it can ruin the whole batch.
Sometimes Gujiya turns out hard or even bursts while frying, and it usually comes down to a few simple mistakes. Here are the six most common ones to avoid if you want perfect Gujiya this Holi. Also Read : 5 Quick Ways To Make Gujiyas Crispier Here Are 6 Common Mistakes That Are Ruining Your Gujiya: 1.
Not Kneading The Flour Properly The crispiness of Gujiya depends on how well you knead the flour. If the dough is not mixed properly, the outer layer will not have that perfect crunch. Always add ghee or oil in proportion to the flour.
The trick is to mix enough ghee or oil so that the flour holds its shape when pressed in your hand. If you skip this step or get the balance wrong, the Gujiya will turn out soft and lose that signature crispiness. How To Knead The Dough Perfectly: Use 2-3 tablespoons of ghee for every cup of flour.
Rub the flour and ghee between your palms until it forms a crumbly texture. Add water or milk gradually until the dough holds together without sticking. Knead until the dough is smooth but firm.
2. Using Too Much or Too Little .
