Radhika Maroo Reveals Viral “7-Gujiya Trick” to Save Time This Holi

With Holi just around the corner, no celebration is complete without gujiyas. However, preparing them has often been a time-consuming task, leaving many homemakers exhausted. Content creator Radhika Maroo has now shared a clever trick to make seven gujiyas at once, a method that has gone viral on social media for its efficiency and ease.

Unlike traditional methods where each gujiya is rolled, filled, and shaped individually, this technique allows you to prepare multiple gujiyas in a single go without any molds, while maintaining the traditional appearance and crispiness.

Step 1: Knead the Perfect Dough

The hallmark of a great gujiya is its crisp texture. For this, take 500 grams of flour and add ghee for binding. Mix until the flour no longer forms a lumpy ball when squeezed. Gradually add lukewarm water to knead the dough until it is slightly firm. Cover with a damp cloth and let it rest for 20–30 minutes to prevent tearing while rolling.

Step 2: Prepare the Delicious Filling

The taste of gujiya largely depends on its filling. Lightly roast khoya in a pan until it turns slightly pink. Once cooled, mix in powdered sugar or jaggery. Enhance the flavor with finely chopped cashews, almonds, raisins, and a pinch of cardamom powder. Grated dry coconut can also be added. Tip: Never add sugar to hot khoya, as it can make the mixture watery.

Step 3: The Viral 7-Gujiya Trick

Roll a large portion of dough into a thin, round sheet. Place the filling at seven points on the dough: six around the edge in a circle and one in the center, leaving enough space between each portion.

Fold the dough over the filling carefully. Using a sharp steel glass, press firmly over each filling mound. This instantly cuts out seven perfectly shaped gujiyas at once, much faster than using traditional molds.

Step 4: Design and Seal the Edges

While the glass seals the gujiyas’ edges, there is still a risk of them opening during frying. Use a fork or the edge of a spoon to gently press and create decorative patterns along the edges. This not only gives a traditional look but also ensures the filling stays intact while frying.

Step 5: Frying to Perfection

Always fry gujiyas on medium-low heat. Heat ghee or oil in a pan and carefully place each gujiya, turning occasionally until golden brown. High heat can cause bubbles to form, affecting the crispness. Once fried, place the gujiyas on kitchen paper to drain excess oil and allow them to cool before storing in an airtight container.

With Radhika Maroo’s innovative trick, what used to take hours can now be done in minutes, making Holi preparations easier, faster, and more fun for everyone.