Holi 2025: 6 mistakes that are ruining your Gujia (and how to fix them)

In India, the festival is all about good vibes and even better food. With Holi around the corner, the preparation is in full swing. And we should be honest – Holi is not complete without Gujiya. The crispy-on-the-outside of sweetness, soft-on-the-in-in-the-bit that makes the festival even more special. But making Gujia at home is not always smooth sailing. If the dough is closed or filling is not correct, it can ruin the entire batch. Sometimes Gujia becomes difficult or bursting when frying, and it usually comes down to some simple mistakes. If you want this Holi perfect Gujia, then there are six most common here to escape.

Read: 5 quick ways to make Gujias crisp

Here are 6 common mistakes that are ruining your Gujia:

1. Flour not properly

Gujiya’s crispness depends on how well you knead the dough. If the dough is not properly mixed, it will not be the right crunch in the outer layer. Always add ghee or oil to the dough. The trick is to mix enough ghee or oil so that the dough is pressed in your hand. If you leave this step or make the balance wrong, Gujia will soften and lose that signature crispness.

How to knead the dough completely:

Use 2-3 tablespoons of ghee for each cup of flour.

Rub the flour and ghee between your palms until it creates a crumbly texture.

Add water or milk slowly until the dough is without sticking without sticking.

Until the dough is smooth, but a firm.

2. Using too much or very less water

Water control is important while kneading Gujia dough. Excess water makes the dough very soft, making it difficult to shape and fry it. On the other hand, if the dough is very difficult, Gujia can crack while frying. Gently add water and adjust as soon as it goes. For better texture, try using milk instead of water – it gives the dough a soft texture without losing a rich taste and structure.

Tips to use the right amount of water:

Add small amounts of water while kneading.

The dough should be soft enough to roll without a broken.

If the dough feels sticky, add a little more dough.

Milk gets excess taste and tender-core with milk with milk for Amir Gujia.

3. Abandon

Once the dough is kneaded, he needs time to rest. Leaving this step is a recipe for disaster. Relaxing the dough allows it to relax and develop elasticity, making it easier to roll without broken. If you carry forward this step, the flour can be cracking or very rigid, affecting both texture and taste. Give it at least 20-30 minutes to relax before rolling.

Why is it important to relax flour:

Relaxation allows the gluten to develop, making the dough become stretchier.

It prevents cracking during shaping dough.

The cover dough remains moist and soft, making it easier to handle.

Gives a smooth, and even texture to the dough, well relaxed.

4. Do not cover the dough

After kneading the dough, always cover it with a damp cloth. This prevents the dough from drying, causing cracks when rolling or frying. The same goes to Gujia of size, until they are ready to roast. If the dough dries, Gujia will lose its soft, layer texture.

Read: How to make the right Malpua for Holi – see these tips

How to keep dough moist:

Cover the dough with a moist kitchen towel.

Do not leave Ghazia that is exposed for a very long time.

If the dough starts drying, sprinkle some water and knead again.

To avoid moisture loss, keep the dough covered while frying.

5. Using stale khoya to fill

Filling is a good gujiya’s heart, and can waste stale lost taste. Always check the khoya before using it-it should be fresh, white and granulated, not sour or yellow. Fry the khoya for a few minutes before using it to remove any additional moisture. But do not overcome it, or it will lose its tenderness and taste. Fresh, properly cooked khoya ensures that Gujia remains delicious even after storage.

The best way to prepare lost for Gujiya:

Use fresh khoya with a white, soft texture.

Lost fry on low heat for 3-4 minutes.

Avoid brown to Khoya-it should be soft and granular.

Add sugar, cardamom and nuts to excess taste.

6. Frying at wrong temperature

Gujiya requires patience and right temperature to frying. Heat the oil or ghee on high, but once you add Gujia, reduce the flame to moderate or low. This allows them to cook equally without burning. If you roast them on high heat, they will brown quickly from outside, but will remain raw inside. Low, stable frying gives that perfect golden-brown and even for cooking.

How to roast Gujia completely:

Heat the oil or ghee to medium warm (about 170 degrees).

Test the oil by dropping a small piece of flour-this should be done but not brown immediately.

Fry gujiya in small batches to maintain temperature.

Turn on Gujiya sometimes for a uniform browning.

Pro tips to make the best gujiya

Use a Gujia mold to achieve shapes.

Seal the edges properly to avoid bursting while frying.

Add chopped dry fruits to the filling for additional crunch.

Store Gujia in an airtight container to keep them crisp.

This Holi, avoid these mistakes, follow these tips, and make Gujia which is crispy, soft and delicious every time.

Happy Holi 2025!