As soon as the festive season arrives, the aroma of sweets starts spreading in the houses and when it comes to Holi or Diwali, the name of Gujiya comes first on the tongue. But people often complain that while making Gujiya, it either bursts while frying or does not remain crispy when it cools down. Many times, even after hard work and using good ingredients, Gujiya does not turn out to be the same as seen in the confectionery shop. But if you correct some mistakes then you can make perfect crispy Gujiya. Its recipe has been shared by Master Chef Pankaj Bhadauria himself on his YouTube channel.
In his recipe, Chef Pankaj Bhadauria has paid special attention to those things which people often ignore, like the right amount of flour, the tightness of the flour and the right temperature for frying. So, in this article, let us also tell you the correct way to make Gujiya, which when you serve it to guests on Holi, everyone will praise it.
Also read: Khoya Adulteration check: Adulterated Khoya should not become a problem on Holi, this is how to identify real and fake!
Ingredients required to make Gujiya
2 cups khoya
2 cups flour
1/2 cup powdered sugar
2 tbsp chironji
2 tbsp raisins
2 tbsp coconut flakes
1/2 cup desi ghee
oil
Step 1: Prepare the dough for Gujiya
Making Gujiya flour is not as easy as it seems. There is artistry in this too. For the dough, first take 2 cups of flour and add half a cup of ghee in it. Make sure the ghee is completely melted. One more thing, do not use refined oil or oil to knead the Gujiya dough. Because if refined oil is added then Gujiya will not become crispy. Also, it may smell if kept for a long time. After adding ghee, you have to knead the ghee with your hands. After this knead the flour with lukewarm water. Keep in mind that the Gujiya dough should always be a little hard. Now let the dough rest for 10 minutes.
Step 2: Gujiya filling will be prepared like this
Take a pan and heat it. Now add 2 cups of khoya and start roasting the mawa on low flame. Keep frying the khoya until it releases oil and its color becomes golden. Now take out the khoya and let it cool. On the other hand, fry coconut shavings in the same pan. After roasting coconut shavings, mix it in khoya. Along with this, add raisins and chironji also. Also add powdered sugar and cardamom powder. If the filling seems dry then add a little milk to it. The filling will be absolutely perfect.
Step 3: Filling and frying the Gujiya
Now make small balls of the same size from the kneaded dough and roll them like a puri. Now place the khoya filling in it and give it the shape of Gujiya and seal it by applying flour mixture. Now heat oil in a pan. Keep in mind that the oil should neither be too hot nor too cold. Add prepared Gujiya in it and fry till it becomes light golden brown. Your Holi special Gujiya is ready.
Also read: Gujiya is made not only from Mawa but also from these different things, try it this Holi.