A gujiya (Hindi: गुजिया) or a pedakiya (Hindi: पेड़कीया) is a sweet deep-fried dumpling, native to the Indian subcontinent(Bihar), made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. 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. It is especially made and consumed during Holi in India.



  • 1 cup All Purpose Flour
  • 1 tablespoon Sooji (Semolina)
  • 1/8 teaspoon Baking soda
  • 1/4 cup Unsalted butter or Ghee


  • 1/4 cup Dessicated Coconut
  • 1 cup Crumbled Khoya/Mawa
  • 1/4 cup Superfine Sugar
  • 2 tablespoon Milk
  • 12 pieces of Raisins
  • 15 pieces of Almonds
  • 15 pieces of Pistachios
  • 2 tablespoon of Cashew pieces
  • 2 teaspoon Green Cardamom powder
  • 1 teaspoon Saffron strands


  • 1/2 cup Sugar
  • 4 tablespoon Water
  • 1/2 teaspoon Green Cardamom powder
  • 1 teaspoon Rose water
  • Few pieces of Saffron strands



    1.      In a big bowl combine all the ingredients listed under “FOR THE DOUGH.”
    2.      Take lukewarm water and knead a soft pliable dough. The dough should be firm.
    3.      Cover the dough and let it rest for 30 minutes.


    1.Meanwhile let’s begin with our gujiya filling. Assemble all the ingredients.
    2.      In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame and as shown in the third picture when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
    3.      In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins.
    4.      Stir it well. Add sugar, milk and mix until everything is well- blended.
    5.      This mixture should be moist. To check – take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball.


    1.      Making Gujiyas without the mould. Take a small golf size ball of the dough.

      2.      Roll it in a thin circle.
      3.      In the half fold, place some gujiya mixture.
      4.      Fold gujiya into half.
      5.      Apply water along the edges and seal it tight.
      6.      Using a fork SECURE the edges by making imprints of the fork.
      7.      Gujiya is ready for frying.


      1.      If making gujiya with a mould, follow the directions below.
      2.      Roll out a disc shaped circle.
      3.      Like a blanket place this rolled out dough over the mould.
      4.      Fill the gujiya mixture at the base. Apply water along the edges.
      5.      Flip over the top and firmly press the mould- seal the edges.
      6.      Using a knife trim off the excess dough and mix it with rest of the dough.
      7.      Perfectly shaped gujiya in a mold. This is how the finished gujiya looks like.
      8.      All the gujiyas should be sealed properly or they will open up during frying, leaving a mess. The one on the far left corner in the picture is not fit for frying.
      9.      Gujiyas are ready for an oil bath.


      1.      Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color.
      2.      The key to crispy gujiya is – patience! Gujiyas should be fried in a medium hot oil for a crispy layer.
      3.      How to make Gujiya- Ruchiskitchen
      4.      Remove from oil and drain it on the paper towel.
      5.      Gujiyas are ready.


      1.     Let’s prepare the sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it to a boil. Scum will start forming on top of the liquid. Using a spoon, collect and discard. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it starts to thicken.
      2.     Lower the heat, dip spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it’s first string consistency.
      3.     I have prepared one string sugar syrup for this recipe. To test – press your forefinger and thumb together. Start pulling them apart. If the thread/string between your finger and thumb doesn’t break after pulling apart, a single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe. Drain the hot syrup.
      4.     Dip each Gujiya in this syrup for 2-3 minutes and set it on a clean plate. If baking the gujiya – follow the same procedure.
      5.     The inner look.
      6.     Sugar glazed Gujiyas are all set and ready to be eaten!!