5 Quick Ways To Make Gujiyas Crispier

Holi is simply across the nook, and you already know what meaning! It is time to devour some scrumptious do-it-yourself gujiyas. These golden, crescent-shaped delights are a staple in Indian family in the course of the pageant of colors, bringing a candy crunch to the celebrations. However let’s be sincere, nothing beats the superbly crispy, flaky gujiya you get from a halwai. When you have ever questioned the way to obtain that next-level crunch at house, you are in luck! Listed below are 5 methods to make gujiyas crispier.

Additionally Learn:5 Smart Ways To Make Healthier Gujiya

Right here Are 5 Fast Methods To Make Gujiyas Crispier

Making gujiyas further crispy isn’t that troublesome. Observe these easy tricks to make your gujiyas identical to a halwai.

1. Use Sooji Or Rice Flour

For an additional crispy outer shell, do not simply depend on all-purpose flour (maida). Including a small quantity of sooji or rice flour can do wonders. Sooji provides a fragile, grainy crunch, whereas rice flour makes the shell lighter and crisper. For a superb ratio, take 3 components of all-purpose flour to 1 a part of sooji or rice flour. This easy change will give your gujiya an ideal and crispy texture.

2. Use The Proper Quantity Of Ghee

Ghee is the magic ingredient that makes your gujiya might be crispy or exhausting. Nevertheless, the trick is within the proportion. In case you’re utilizing an excessive amount of ghee, then it will make the gujiyas crumbly. If much less, then the gujiyas might be robust. Ideally, use 2 tablespoons of ghee per cup of flour. Rub the ghee into the flour together with your fingers till it varieties a breadcrumb-like texture. This will guarantee your gujiyas are crispy for days.

3. Get The Proper Thickness

The thickness of your gujiya shell additionally performs a significant position in crispiness. If the dough is just too thick, the gujiya might be doughy as a substitute of crunchy. If it is too skinny, it might break whereas frying. Ensure you maintain the thickness of gujiya shell round 2-3 mm. This might guarantee it’s crisp up fantastically however is additionally sturdy sufficient to carry the filling. Additionally, ensure you do not roll the dough too many occasions as it would develop into chewy later.

4. Double Fry for Additional Crunch

Need a positive shot option to get next-level crispiness? Attempt the double-fry technique! First, fry the gujiya on low warmth till calmly golden, then take them out and allow them to sit for 5-10 minutes. Subsequent, refry them on medium warmth till they flip deep golden brown. This will take away extra moisture from the dough, making the shell further crispy and giving it that halwai-style crunch.

5. Select The Proper Temperature

The temperature of the oil makes all of the distinction between a crispy and a soggy gujiya. By no means fry on excessive warmth, because the outer layer will brown too rapidly whereas the within stays undercooked. As a substitute, begin frying on low warmth after which steadily improve to medium warmth. This gradual frying course of ensures a crunchy, evenly cooked shell that does not take up a lot oil.

Additionally Learn: How To Make Perfect Rice Papad At Home For Holi

If you need easy methods to make gujiyas wholesome, click on here.