WilhelminaBoswel at 14:02, 3 May 2026

2026-05-03T14:02:04Z

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{{Short description|Indian sweet dish}}
{{Multiple issues|{{original research|date=December 2021}}
{{more citations needed|date=December 2021}}}}
{{Use dmy dates|date=July 2025}}
{{Use Indian English|date=July 2025}}
{{Infobox food
| name = Gujhia
| image = Gujhia.JPG
| image_size = 250px
| caption =
| alternate_name = [[Chandrakala (dessert)|''Chandrakala'']] are half-moon-shaped, while the circular discs are ''suryakala''
| place_of_origin = [[Indian subcontinent]]
| region = [[Indian subcontinent]]
| creator =
| course = [[Dessert]]
| type = [[Dumpling]]
| main_ingredient = [[Semolina|Suji]], [[maida flour]], [[wheat flour]], [[khoa]], [[coconut]], [[raisin]]s, crushed [[almond]]s, [[walnut]]s, [[cashew]]s, [[pistachio]]s
| variations =
| calories =
}}

'''Gujhia''', also known as '''gujiya''', '''gujia''', '''gughara''', P '''edakiya''', '''purukiya''', '''karanji''', '''kajjikayalu''', '''somas''', or '''karjikayi''', is a sweet, deep-fried [[pastry]] that is a popular dessert in the [[Indian subcontinent]].<ref>{{Cite web |date=2023-03-07 |title=Gujiya: A flaky pastry to celebrate Holi |url=https://www.bbc.com/travel/article/20230307-gujiya-a-flaky-pastry-to-celebrate-holi |access-date=2025-02-18 |website=www.bbc.com |language=en-GB}}</ref>

== 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/padakiya looks like an [[empanada]].<ref>{{Cite web |last=Vasanti |date=2023-04-07 |title=Baked Matar Karanji / Gujiya / Ghughra {{!}}Signature Concoctions |url=https://signatureconcoctions.com/recipes/baked-matar-karanji-gujiya-ghughra/ |access-date=2025-02-18 |website=signatureconcoctions.com |language=en-US}}</ref> 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.

== Preparation ==
Gujhia 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 [[raisin]]s, crushed [[almond]]s, [[walnut]]s, [[cashew]]s, and [[pistachio]]s. The dumplings are then fried in [[ghee]] to give them a crispy texture.<ref>{{Cite web |date=2012-11-15 |title=Googra/ Gujiya |url=https://mayuris-jikoni.com/2012/11/15/googra-gujiya/ |access-date=2025-02-18 |website=Mayuri's Jikoni |language=en-US}}</ref>

Gujhias are particularly popular in the [[Uttar Pradesh]], [[Rajasthan]], [[Gujarat]], and [[Bihar]] & [[Bhojpuri region|Bhojpuri]] regions of India, where they are prepared during [[Chhath]], [[Holi]] and [[Diwali]] festivities.<ref>{{Cite web |last=Urvashee |date=2010-10-25 |title=Ghughara, Diwali Treats |url=https://www.dessarts.com/traditional-diwali-treats-ghugra-karanji/ |access-date=2025-02-18 |website=DessArts |language=en-US}}</ref> It's called 𑂣𑂘𑂺𑂍𑂱𑂨𑂰 (Padakiya) in [[Bhojpuri language|Bhojpuri]] language.

<ref>{{Cite web |title=Recipes {{!}} Ghughra (sweet coconut pastries for Diwali) |url=https://www.matchingfoodandwine.com/news/recipes/ghughra-sweet-coconut-pasties-for-diwali/ |access-date=2025-02-18 |website=Matching Food & Wine}}</ref>In Bihar, dry ones are called padakiya and are particularly eaten during Chhath. There are two types of padakiya made in Bihar: one with ''suji''/''rawa'' (semolina) and another with khoa.<ref>{{cite web |date=20 October 2022 |title=Suji Gujia and Khoa (Mawa) Gujia making in Bihari traditions |url=https://bharatkirasoi.com/suji-gujiya-mawa-gujiya/ |website=www.bharatkirasoi.com}}</ref> In ''suji padakiya'', 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 and ''karanji'' (Marathi) in [[Maharashtra]]. ''[[Chandrakala (dessert)|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.

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]].

== References ==
{{Reflist}}

==External links==
* [http://www.ekunji.com/recipes/easy-gujia-recipe Traditional Gujia recipe]
* [https://momademiracles.com/blog/baked-gujiya-with-jaggery-filling-inside-healthy-low-calorie-sweet]

{{Pastries}}

[[Category:Andhra cuisine]]
[[Category:Doughs]]
[[Category:Fijian desserts]]
[[Category:Indian cuisine]]
[[Category:Indian desserts]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Kerala cuisine]]
[[Category:Maharashtrian cuisine]]
[[Category:Mangalorean cuisine]]
[[Category:Pastries]]
[[Category:Puff pastry]]
[[Category:Rajasthani desserts]]
[[Category:South Indian cuisine]]
[[Category:Tamil cuisine]]
[[Category:Telangana cuisine]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Vegetarian dishes of India]]

Gujhia - Revision history

WilhelminaBoswel at 14:02, 3 May 2026