In India you are basically just hopping from one festival to another, hence, it comes as little surprise that the subcontinent is also, often referred to as the ‘Land of festivals and fairs'. After Basant Panchami and Mahashivratri, we are gearing up for one of the biggest Indian festivals, Holi. This year, Holi will be celebrated on 18th March, Friday. The festival of colours falls right in the middle of the spring season and is celebrated in myriad ways across the country, for instance, the ‘Lath Maar’ Holi of Braj, or the ‘Dol’ of Bengal. Every region has given its own local touch to the festivities. Like, every Indian festival Holi is also incomplete without traditional delicacies. Smeared in Gulaal and drenched in water, people find an immense appetite for all things fried and decadent, which is perhaps why Gujiyas are so popular around Holi.
For the unversed, Gujiyas, are India’s deep-fried, semi-circular dumplings that are traditionally filled with a mixture of Mawa, sugar and nuts. This deep-fried dumpling may or may not be dipped in sugar syrup. If you are planning to make this festive special treat at home, here are some tips that can help.
Tips To Make Perfect Gujiyas & Gujiya Recipes For Holi 2022
If you are a beginner, it is best to keep the filling slightly drier so that your gujiyas are able to hold it, and do not crack open when you are frying it. You can use ingredients like almonds, cashews, pistachios, khoya or suji. Poppy seeds offer a nice crunch too.
Do not fry the gujiyas on high flame. Doing so will cook your Gujiyas from outside, and they will remain uncooked on the inside.
Since frying is done on medium flame, frying gujiyas take time. So do not be in a rush. You have to be patient while frying your batch of gujiyas. It usually takes close to 15-20 minutes to fry a normal batch of gujiyas in a standard kadhai.
Do not try to fry all gujiyas at once, carry the process in small batches.
There could be a possibility for Gujiyas to break, or for the filling to stick on other gujiyas. Take out all those gujiyas and for your next batch, strain the ghee with a metal strainer and start frying another, fresh batch of gujiyas.
Keep the dough covered at all times, so that it is moist.
While sealing the dough, it is a good idea to dip your fingers in water first. This helps ensure that the edges have enough moisture to be sealed well.
