Gujhia

 ( Andhra Cuisine ) 

Gujhia, also known as Gujiya, Gujia, Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

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Etymology 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.

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Preparation This delicacy is made by mixing suji (semolina) with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like , crushed , , , . The dumplings are then fried in ghee to give it a crispy 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. 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.

This delicacy is made by mixing suji (semolina) with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios.

You can make coconut gujiya with a dough of plain flour, semolina, and ghee. The filling consists of grated coconut, dry fruits, and milk powder.

Similar dishes are found in several regional cuisines in India, such as Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra, Chandrakala are half-moon shaped, while the circular discs are Suryakala(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.

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See also

• Chandrakala (dessert), a similar dish
• Empanada, similar pastry in other countries

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External links

• Traditional Gujia recipe
• [2]

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