Holi has always been associated with gujiyas. These deep fried pockets of soft, sweetened solidified milk are made all across the country with a few variations in the recipe and, of course, under different names. Across Uttar Pradesh, Rajasthan and Madhya Pradesh, they’re known as gujiyas, karchikai in Karnataka and kajjikaya in Andhra Pradesh. In Bihar, the gujiya variant is known as the pedakiya. Home chef Dolly Singh — a Bihar native based in Mumbai — says, “We use semolina in the pedakiya that makes all the difference.” Singh — who has been organizing Bihari food pop-ups under the name ‘Home Cafe’ — shares her mother’s recipe for pedakiya.
For the dough
2 cups – Maida
2 tbsp – Oil/ghee
Water – As required to knead the dough
Oil for deep frying
For the stuffing
100g – Roasted Suji
200g – Khoya
1/2 tsp – Cardamom powder
100g – Coconut (dry, grated)
2 tsp – Raisins
Sugar – To taste
* Mix khoya with sugar, roasted suji, grated coconut, raisin and cardamom powder.
* Now make the dough with plain flour and oil by adding required amount of water. The dough should be a little stiff.
* Roll the dough into small puris.
* Spread the filling on the puris and then lock the sides (half moon shape).
* Alternatively, you can also buy pedakiya frames available in the market to get the perfect shape.
* Heat oil in a deep bottom pan and fry the pedakiyas until they are golden-brown.
* Cool and store the pedakiyas in an airtight container.