gujia
Sign in to saveAlso known as gujhia, purukiya
Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.
Key facts
- Food.name
- Gujhia
- Food.image
- Gujhia.JPG
- Food.image_size
- 250px
- Food.alternate_name
- Chandrakala are half-moon-shaped, while the circular discs are suryakala
- Food.place_of_origin
- Indian subcontinent
- Food.region
- Indian subcontinent
- Food.course
- Dessert
- Food.type
- Dumpling
- Food.main_ingredient
- Suji, maida flour, wheat flour, khoa, coconut, raisins, crushed almonds, walnuts, cashews, pistachios
via Wikipedia infobox
Wikidata facts
- Subclass of
- stuffed pasta
- Country of origin
- India
- Material used
- semolina
- Image
- Gujhiya.jpg
Show 2 more facts
- Commons category
- Gujia
- course
- dessert
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
4 sectionsContents
- Etymology
- Preparation
- References
- External links
Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.
== 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/pedakiya looks like an empanada. 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.
Excerpted from Wikipedia’s “gujia” article, available under the CC BY-SA 4.0 licence.