Gujias in Hindi ,Kranji in Marathi ,are fried pastries filled with coconut or khoya (thickened solidified milk) and dry fruits. 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 other 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 Gujrat, “Karachika” (Tamil) in Tamil Nadu “Karjikayi” (Kannada and Telugu) in Andhra Pradesh and Karnataka are all fried sweet dumplings are made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa Goan Hindus prepare it on the occasion of Ganesh Chaturthiandand are known as Nevris. In nutshell we can call it Purley an Indian SWEET SNACK.
In Northerns part of India ,ot is common to prepare Gujiya during Holi ( Festival) But why During Holi.. Why not during Diwali….What the Hell??? During these days of Durga Puja, Diwali and all the upcoming festivals I was actually craving for Gujias. Fortunelty Rajshree got it made and brought the same to Office…It was sheer Megic…delicious…..
Gujias slightly vary from region to region. In the Northern parts of India, the filling is made with sweetened khoya and dry fruits & nuts while in South Western States, it consists of shredded coconut, nuts and jaggery/unrefined cane sugar or sugar. . A lot of times Gujias are further coated in sugar syrup to form a glazed coating and add to the sweetness.
Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort.
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).Several regional cuisines in India feature dishes similar to gujia, but with different fillings.
On my personal request Rajshree shared the recipe promptly … I am just reproducing the same….Enjoy….
Preparation time : 1 Hr
Cooking time : 30 min.
Serving Size : 40 to 45 Gujiyas
Equipment : Microwave, Microwave safe bowl.