Only a few days are left for the festival of Holi. Now preparations for making Gujiya have started in every house. Crispy on the outside and melt-in-the-mouth mawa stuffing on the inside, it is very important to have these two things in a perfect Gujiya.
Now most of the people pay a lot of attention to the stuffing inside. Use a lot of mawa, dry fruits and desi ghee. But if the outer layer is not correct then Gujiya does not taste tasty. Therefore, it is very important to apply the flour properly so that the Gujiya becomes crispy and crunchy. Many times, due to not using the right flour, Gujiya starts bursting or does not become crispy. So today let us know the correct way to prepare Gujiya flour. With this measurement, perfect Moyan will be applied and Gujiya will be crispy and crunchy, exactly halwai style.
How much flour should be added to Gujiya dough?
If the dough for Gujiya is not applied properly then Gujiya will not become crispy and crunchy at all. Chef Pankaj has shared some tips for this. First of all, it is important to add the right amount of flour to the flour. For this, if you are taking two cups of flour then you have to use about half a cup of desi ghee in it. To make crispy Gujiya, it is very important to apply Moin.
Refined oil or desi ghee, which one should be used?
Housewives often have this question whether to apply desi ghee or refined oil in Gujiya flour. Chef Pankaj tells that refined oil should not be used as it spoils very quickly. With this your Gujiya can smell good in a few days. At the same time, gujiya never becomes crispy and crunchy by adding refined oil to it. Therefore, one should always use desi ghee.
Always use melted ghee
Hard desi ghee should never be added to flour. There is difficulty in kneading it and it cannot be mixed properly. Therefore, whenever you apply ghee, first heat it a little and then mix it.
Correct way to knead Gujiya dough
After adding ghee to the flour, knead it by rubbing it well with hands, until it becomes the consistency of bread crumbs. Now check by pressing some flour in your fist. If it binds like a laddu then the quantity of Moyan is correct. If it is not able to bind, then you should add a little more flour.
Apply Gujiya flour with lukewarm water.
Now add water little by little and knead the Gujiya dough. For this always use lukewarm water. This makes it easier to apply the dough and it kneads better. You have to make slightly stiff dough for Gujiya, do not knead it too much. Now let the dough rest for at least 10 minutes, then start making Gujiya.