Holi is just around the corner, and you know what it means! This is the time to eat some delicious homemade Gujia. These golden, semi-sequel-shaped happiness is a head in the Indian house during the festival of colors, which brings a sweet crunch to the ceremonies. But let’s be honest, nothing completely crispy beats, the flaky gujiya that you get from you ConfectionerIf you have ever wondered how to get that next level crunch at home, then you are in luck! There are 5 ways to make Gujias crisp.
Also read: 5 smart ways to make healthy gujiya
Here are 5 quick ways to make Gujias crisp
It is not difficult to make Gujia additional crisp. Follow these simple tips to make your Gujia Confectioner,
1. Use semolina or rice flour
For an additional crisp exterior shell, do not rely on all-pest flour (maida). Adding a small amount of sooji or rice flour can lead to miracles. Sooji adds a delicate, granular crunch, while the rice flour makes the shell light and crisp. For a good ratio, take 3 parts of all-pest flour in one part of semolina or rice flour. This simple change will give your Gujia an ideal and crispy texture.
2. Use the correct amount of ghee
Ghee is a magic component that will make your Gujia crisp or harsh. However, the speed is in ratio. If you are using too much ghee, it will crumble the Gujias. If low, Gujia will be difficult. Ideally, use 2 tablespoons of ghee per cup. Until it makes a breadcrumb -like texture, rub ghee with your fingers in flour. This will ensure that your Gujia are crispy for days.
3. Get the correct thickness
The thickness of your Gujia Shell also plays a major role in crispness. If the dough is too thick, Gujiya will be flour instead of crisp. If it is too thin, it can break while frying. Make sure you keep the thickness of Gujia shell around 2-3 mm. This will ensure that it is beautifully crisp, but is strong enough to fill. In addition, make sure that you do not roll the dough several times because it may be a later chewing.
4. Double fry for additional crunch
Want a certain shot method to get the next level crispness? Try the double-fry method! First of all, fry Gujia on low heat until it becomes light to golden, then take them out and let them sit for 5–10 minutes. Next, refroz them on medium heat until they turn dark golden brown. This will remove excess moisture from the dough, make the shell additional crisp and it will give it Confectioner-Style crunch.
5. Choose the right temperature
The temperature of the oil makes all differences between a crisp and a Sogi Gujiya. Fry on high heat anytime, as the outer layer will be brown very quickly while the undercurcation inside itself. Instead, start frying on low heat and then slowly grow to medium summer. This slow frying process ensures a crunchy, equally cooked shell that does not absorb too much oil.
Also read: How to make perfect rice papad at home for Holi
If you want simple ways to make Gujia healthy, click here.
