Holi is here, and you've likely already ordered mawa (sweetened mawa) and maida (wheat flour) to enhance the festival's flavor. You've likely also begun preparing to make gujiyas. Whether it's your grandmother's recipes or YouTube, you can learn how to make gujiyas from anywhere, but a small mistake while frying can cause them to burst. If even one gujiya bursts, the oil in the pan, the taste, and all the hard work can be wasted.

In fact, when a gujiya bursts, the khoya and filling spill out into the oil. As a result, the oil turns black, spoiling the remaining gujiyas, and both the taste and shape are ruined. People often don't know what to do if a gujiya bursts while frying. This article offers some tips for making gujiyas that will save your gujiyas their flavor, oil, and effort.

Why do gujiyas burst?
First, understand why gujiyas burst. Understanding the reason can help prevent them from bursting.

The edges of the gujiya were not sealed properly.
The filling was overfilled.
The flour dough was too loose.
The oil was too hot.
The gujiya remained moist.

What to do immediately if a gujiya bursts in the oil?

Switch off the gas immediately.

If the oil is too hot, the torn gujiya will break even more. Reduce the heat immediately.

Remove the filling through a sieve.

Immediately strain out any khoya or semolina that has spread into the oil. Otherwise, it will burn and make the oil bitter.

Strain the oil.

If two or three gujiyas have burst and a lot of filling has spread into the oil, first turn off the gas. Let the oil cool slightly, then strain it through a fine sieve or muslin cloth. This will make the oil usable again.

Take these steps to make future gujiyas perfect:

Seal the edges properly.
Apply a little water or a flour-water paste to the edges.

Press with a fork to create a design.

If possible, use a Gujiya mold.

Don't overfill the filling.
Fill only 70-75% of the Gujiya. Overfilling increases the pressure during frying and can cause the Gujiya to burst.

Knead the dough a little stiffly.
Gujiya dough should be slightly stiffer than roti. Soft dough weakens in oil.

Dry for 10-15 minutes before frying.
Place the filled Gujiya on a cloth and let it air dry for 10-15 minutes. This will help the outer layer harden slightly.

Fry on medium heat.
If the oil is too hot, the Gujiya will quickly turn golden on the outside and burst under pressure. Frying on low to medium heat is the best method.

How to prevent oil from spoiling?
Ensure the oil is thoroughly clean before frying.

Remove any burnt particles from the oil after each batch.

Don't add too many Gujiyas at once.

Fry only 4-5 at a time, depending on the size of the pan.

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