Gujhia

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these 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 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 message) (Learn how and when to remove this message)

Gujhia

Type	Dumpling
Course	Dessert
Place of origin	Indian subcontinent
Main ingredients	Suji or Maida flour, wheat flour, khoa
Media: Gujhia

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.