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Title: Gujia  
Author: World Heritage Encyclopedia
Language: English
Subject: Dumpling, List of dumplings, Bhojpuri cuisine, Maharashtrian cuisine, Rajasthani cuisine
Publisher: World Heritage Encyclopedia


Alternative names Guju
Type Dumpling
Course Dessert
Place of origin India
Main ingredients Suji or Maida flour, wheat flour, khoya
Cookbook: Gujia 

Gujia (Hindi: गुजिया) (also called gujhia, purukiya) is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in North India, particularly in Uttar Pradesh, Madhya Pradesh and Rajasthan.

The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour or semolina).

Similar dishes

Neureos are flaky pastries loaded with a sweet filling. Found in Goa, it is traditionally a Christmas dish. Several regional cuisines in India feature dishes similar to gujia, but with different fillings.

Gujias are called pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone. There are two types of pedakiya made in Bihar: one with suji / rawa (semolina) and another with khoya. In suji pedakiya, suji is roasted in ghee with sugar, cashew, grated coconut, cardamom, raisins and other nuts and then deep fried in ghee. In khoya pedakiya, pure khoya is mixed with nuts and sugar and then deep fried. Karanji (Marathi) in Maharashtra, ghughra (Gujarati) in Gujarat, karachika (Tamil) in Tamil Nadu, karjikayi (Kannada and Telugu) in Andhra Pradesh and Karnataka are all fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa, Goan Hindus prepare it on the occasion of Ganesh Chaturthi and call it nevri.

External links

  • Traditional Gujia recipe
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