Gujhia

{{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'' 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 = Suji, maida flour, wheat flour, khoa, coconut, raisins, crushed almonds, walnuts, cashews, pistachios | 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 raisins, crushed almonds, walnuts, cashews, and pistachios. 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 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.

<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'' 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