While there are a plethora of sweet shops that make delectable Indian sweets, sometimes the freshness of homemade desserts hits different. There are a variety of Indian sweets that can be made at home with the right skills. From the simple barfis and pedas to the complex gulab jamuns and rasmalais, any of these decadent mithais can be created in your home kitchen. A few tips and tricks can help you make these delicious treats and impress your guests and family members.
My sister and mother have a big sweet tooth. Any desi sweet makes their mouth water and gujiya is one of them. For the unversed, gujiya is a flaky, sweet Indian puff pastry that is deep-fried and soaked in sugar syrup. From Karanji in Maharashtra to Nevris in Goa and Ghungras in Gujarat, these gujiyas are loved in different parts of the country. Quite recently, my sister mentioned about this crispy dessert in one of our conversations and shared how she craved for it. That’s when I thought of ordering some online but in vain. It wasn’t available and had to be made on order. The moment of Eureka hit me when I decided to try making gujiyas at home. After arranging for all the ingredients like mawa and nuts along with ghee as well as purchasing the gujiya moulds, I was all set to make my first ever gujiyas at home.
Now, don’t ask how they turned out because there was definitely something wrong with them yet I did not give up. To make the right kind of gujiyas, all you need is a little practice and certain hacks. Here are a few tips and tricks that will come in handy if you’re trying to make gujiya at home too.
1. The Dough Is The Core
Since it is the dough with which the outer crispy layer of the gujiya is made, mastering this step is essential in making the perfect gujiya. Mixed with oil or ghee, the flour is kneaded into a dough that is firm yet smooth to hold the shape of the sweet. Any imbalance in the proportion of ghee and flour can cause the gujiya to turn hard or simply break. Let the dough rest for 30 minutes before rolling out gujiyas.
2. Not Too Hot, Not Too Cold
The oil temperature should be set to a medium flame in order to make crispy gujiyas. If you fry them on a high flame, they might burn or even open up. That’s why the right temperature is crucial.
3. Limit The Stuffing
We know you are tempted to fill the gujiya with as much mawa filling as you can but let’s face it. Anything that’s over isn’t good. An overfilled gujiya would not be able to hold shape and may open up during the frying process. It may even stick to the surface and burn.
4. Substitute The Filling
Instead of a rich mawa filling, you can simply stuff it with powdered sugar as it will be easier to hold in the gujiya.
