Pedakiya in Bihar or Gujiya in the north is very famous sweet in Bihar which is made especially during teej. But my mother makes every year during Holi and we eagerly wait a year for this delicious sweet.
Gujiya or pedakiya is made with khoya or mawa, dry fruits and sugar. Since childhood, we see that our mother made khoya at home so I also try to make khoya at home every year.
To make the filling
- Crumble or grate the khoya or mawa in mixing bowl and add the powdered sugar.
- Mix with your fingers, until it is a coarse mixture.
- Now add grated coconut, raisins, cardamon powder.
- Mix well and keep aside.
- Your filling is ready.
To knead the dough
- Sift the flour into a bowl and add the ghee. Mix with your fingers, till it resembles breadcrumbs.
- Add a little water at a time, while kneading it into a stiff dough
To assemble the pedakiyas
- Make small balls with the dough, even smaller than golf balls. Cover them with a damp cloth to prevent them for drying.
- Or You can make big thin chapati and cut small discs with the help of small container lid.
- Now take one disc and place about 1 tbsp of filling on one half of the disc.
- Spread maida paste along the edges of the disc.
- Cover the filling with the other half of the disc to form a half moon.
- Press down on the edges with your fingers and make the design with hand or you can press the edges with the fork.
- You can also use a special pedakiya or gujiya mould if you have one.
To fry the Pedakiyas
- Put the ghee in a wok/ heavy kadhai. The ghee should not be too hot, otherwise, the gujiya will burn
- Fry the gujiya in batches till golden brown on low medium heat
- Drain and place on kitchen towels to absorb excess ghee.