Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture.
The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture.
Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar regions of India, where they are prepared during Holi and Diwali festivities. In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa.[1] In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then deep-fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep-fried.
Similar dishes are found in several regional cuisines in India, such as Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra, Somas (Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana, Kajjikayalu(కజ్జికాయలు) (Telugu) in Andhra Pradesh, and Karjikayi or Karigadubu (Kannada) in Karnataka. All of these dishes are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies.
In Goa, nevri or neuri (plural neureo) is a similar sweet prepared on the occasion of their festivals, such as Ganesh Chaturthi for Hindus and Christmas for Christians.
gujhia, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, possibly, contains, original, research, please, improve, verifying, claims, made, adding, inline,. This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed December 2021 Learn how and when to remove this template message This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Gujhia news newspapers books scholar JSTOR December 2021 Learn how and when to remove this template message Learn how and when to remove this template message Gujhia also known as Gughara Pedakiya Purukiya Karanji Kajjikayalu Somas and Karjikayi is a sweet deep fried pastry that is a popular dessert in the Indian subcontinent This delicacy is made using either suji semolina or maida all purpose flour which is stuffed with a mixture of sweetened khoa milk solids also called mawa and dried fruits The dumpling is then fried in ghee to give it a crispy texture GujhiaTypeDumplingCourseDessertPlace of originIndian subcontinentMain ingredientsSuji or Maida flour wheat flour khoa Media Gujhia The earliest mention of gujiya dates back to the 13th century when a jaggery honey mixture was covered with wheat flour and was sun dried The preparation method of a typical gujiya pedakiya is rather similar to that of a samosa but the gujiya pedakiya looks like an empanada Shaped like a half moon the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits khoa grated coconut and a hint of suji to lend it a grainy texture Gujhias are particularly popular in the Uttar Pradesh Rajasthan Gujarat and Bihar regions of India where they are prepared during Holi and Diwali festivities In Bihar dry ones are called Pedakiya and are very popular particularly during Chhath There are two types of pedakiya made in Bihar one with suji rawa semolina and another with khoa 1 In suji pedakiya suji is roasted in ghee with sugar almonds cardamom raisins and other nuts and then deep fried in ghee In khoa pedakiya pure khoa is mixed with nuts and sugar and then deep fried Similar dishes are found in several regional cuisines in India such as Ghughra Gujarati in Gujarat Karanji Marathi in Maharashtra Somas Tamil in Tamil Nadu Garijalu Telugu in Telangana Kajjikayalu కజ జ క యల Telugu in Andhra Pradesh and Karjikayi or Karigadubu Kannada in Karnataka All of these dishes are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies In Goa nevri or neuri plural neureo is a similar sweet prepared on the occasion of their festivals such as Ganesh Chaturthi for Hindus and Christmas for Christians See also editChandrakala dessert a similar dish Empanada similar pastry in other countriesReferences edit Suji Gujia and Khoa Mawa Gujia making in Bihari traditions www bharatkirasoi com 20 October 2022 External links editTraditional Gujia recipe 1 Retrieved from https en wikipedia org w index php title Gujhia amp oldid 1215881027, wikipedia, wiki, book, books, library,
