Pedakiya (Gujiya) | How to make Pedakiya (Gujiya)

By Aayushi Manish  |  25th Apr 2016  |  
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  • Pedakiya (Gujiya), How to make Pedakiya (Gujiya)
Pedakiya (Gujiya)by Aayushi Manish
  • Prep Time

    45

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

51

0





About Pedakiya (Gujiya)

Bihar's most famous fried sweet, it is made by stuffing flour with Semolina or khoya and Dry fruits and is specially made during a festival in Bihar.

Pedakiya (Gujiya), a deliciously finger licking recipe to treat your family and friends. This recipe of Pedakiya (Gujiya) by Aayushi Manish will definitely help you in its preparation. The Pedakiya (Gujiya) can be prepared within 45 minutes. The time taken for cooking Pedakiya (Gujiya) is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Pedakiya (Gujiya) step by step. The detailed explanation makes Pedakiya (Gujiya) so simple and easy that even beginners can try it out. The recipe for Pedakiya (Gujiya) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pedakiya (Gujiya) from BetterButter.

Pedakiya (Gujiya)

Ingredients to make Pedakiya (Gujiya)

  • Maida - 2 cups
  • ghee - 1/4 cup
  • Curd - 1/4 cup
  • water - 1/2 cup or less
  • For filling: Fine Semolina (Sooji) 1 cup
  • Sugar (powdered)- 1 cup
  • Dessicated coconut - 1/4 cup
  • raisins - 10-12
  • cashewnut chopped - 10-12
  • Cardamom powder - to taste
  • Ghee for roasting Semolina - 1/3 cup
  • milk - 1/2 cup (optional)
  • Oil/Ghee - as required for frying

How to make Pedakiya (Gujiya)

  1. Mix ingredients for the dough, adding little water make a stiff and smooth dough, keep aside. Cover with a damp cloth.
  2. Add ghee, roast sooji on medium heat till it becomes brown.
  3. Add all dry fruits and milk, cook till it becomes dry. Add sugar and cardamom powder.
  4. Roll the dough like a small poori, apply water on sides, add filling, close properly. Make all the gujias and cover with a cloth.
  5. Heat oil /ghee in a pan and fry on very low flame otherwise, it will cook from outside and remain raw from inside. Turn both sides till it becomes golden in colour. Store in an airtight container once they cool down.

My Tip:

Use a mould or make some design yourself. Adding milk to sooji mixture helps to bind it.

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