What Is Gujiya
Gujiya recipe or Pedakiya is a dry sweet dish made from maida and stuffed inside khoa, fried semolina and dry fruits. Adding sugar powder to it makes its stuffing taste sweet and cardamon powder increases its flavour. It is figured by the gujiya maker and deep fry in ghee makes its crispness and crunchiness. It is prepared in festivals like the lucidity of God.
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. It is specially made and consumed during Teej, Holi and Chhath in India.
About Gujiya Recipe
Gujiya is a homemade recipe made by every woman during their religious festivals. It is also called padukiya or parakiya. Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities. Dry ones are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone.
It is a special sweet dish liked by everyone and a dry sweet stuffed with khoya, fried semolina and another thing like fried besan, grated coconut and others. This is a very easy recipe but takes a lot of time to its preparation.
Now know about its making process and its needed ingredients. Let’s go and learn its method.
- Deep Pan for deep fry
- Bowl kneeding dough
- Gas stove for cooking
For Pastry Dough
- 1 Cup Maida ( all purpose flour)
- 2 tbsp Ghee
- ½ Cup Water as required
- ½ tbsp Salt as required
For Sweet Stuffing
- 1 Cup Khoya ( milk solid)
- ½ tbsp Ghee
- 10 Pcs. almonds
- 10 Pcs. cashews
- 10 Pcs. pistachios
- ½ tbsp raisins
- ⅓ Cup powdered sugar as required
- ½ tbsp cardamom powder
- oil as required for deep frying
- Kneading Dough – For preparing sweet gujiya firstly take a big bowl. Dry it well and pour one cup of all-purpose flour maida in it. Now pour two teaspoons of ghee into it.
- Mix it well and then knead a soft dough with little water. Kneaded the well and then cover this prepared dough with a cotton cloth. Put it on one side of the table. Now preparing for its stuffing / filling.
- Prepare Stuffing Mixture – For stuffing or filling gujiya firstly take a non-stick frying pan. Put it on the gas stove and switch it on the gas stove. Heat this pan on medium-low flame.
- Now pour two tablespoons of ghee into this pan and heat it on medium flame. After heating them, pour semolina or sooji in them and stir them to continue. Fry it on medium-low flame.
- Add chopped dry fruits, raisins, almonds, grated coconut, etc in it. Then add cardamom powder to it. Now add khoya or milk solid in it and mix it well together. Stir it continuously and mix it all till it turns light brown and smells very good.
- Then turn off the flame and keep it on another side of the table. Allow it to cool then add sugar powder according to its taste and mix it properly with the help of a spoon. Now the stuffing is ready.
- Stuffing Gujiya – Now for making gujiya, take the dough, then make small balls. Roll the balls like small poori. Then take one poori in your hand, spread this poori on the gujiya maker, then take a full teaspoon of the stuffing mixture and place it on half part of the poori.
- Apply a wet finger around the edge of the poori. Now fold it with the help of gujiya maker by pressing the edge of the poori. Then take out the poori from the gujiya maker.
- The raw gujiya is ready to fry. Similarly, make balls and then make poories and after filling the mixture, all raw gujiyas are ready for deep frying.
- Gujiya Frying – For frying take a non-stick pan and heat it on a gas stove. After heating pours three tablespoons of ghee into it. Heating ghee on medium-low flame properly. After heating pour gujiya in it for deep fry.
- Deep fry the gujiya till it becomes golden brown from both sides. Then take it out from the pan and allow cooling. Now the tasty gujiya is ready to be served. Take a serving plate and serve it to your guests.
- Knead the Gujiya dough until it becomes a tight and firm dough If the dough is too soft, the outer texture becomes soft.
- The oil must be medium hot when frying gujiya. If the oil is hot, the gujiya pastry will absorb a lot of the oil making them soggy. They can break while frying at a low temperature in the oil. If the oil is too hot, the outside of the pastry will cook faster than the inside, which will result in a raw or undercooked inside.
- For variations in the stuffing of the gujiya recipe, you can include any nuts or dry fruits you like.
- If you want to keep the gujiya fresh, store them in an air-tight container when they’re cold. They keep well for a few hours at ambient temperatures. If you want to keep the stuffing for later, store it in the refrigerator.
Q; Why do we eat gujiya on Holi?
Ans – There are many theories as to what led to the origin of gujiya, one of them is Turkey’s Baklava. It’s believed that idea of the gujiya might have originated from Turkey’s Baklava, which is also a sweet wrapped in a flour cover and stuffed with dry fruits.
When it comes to the Indian region it’s believed that the gujiya belongs to the Bundelkhand or the Braj region in its present avatar, the khoya has inevitably been the filling of choice for the gujiya. Of course, the name changed as it crossed states — one by one. In Bihar, it’s known as Pedakiya, Ghughra in Gujarat and Karanji in Maharashtra.
Q; In which state is gujiya famous?
Ans – Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities. Dry ones are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone. There it is used as holy offerings in Chhath.
Q; How long does gujiya last?
Ans – Gujiya will remain fresh for about 3-4 days as it has mawa in it. If you make filling with rava/semonlina then you can have more shelf life.
Q; Is gujiya healthy to eat?
Ans – No, this recipe is not good for diabetics, heart and weight loss. The recipe contains sugar, plain flour and is deep fried. So stay away from it. Any food that is deep fried is not suitable for healthy living.