Pedakiya
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Half-moon pastries filled with khoya, semolina and dry fruit, fried for Holi and Teej; Bihar’s gujiya.
Region: BiharOccasion: Holi, Teej and ChhathTime: 1 hour 15 minServes: About 20 piecesVegetarian
Ingredients
- 2 cups maida
- 4 tbsp ghee
- Water as needed
- 1 cup khoya
- ¼ cup semolina
- ½ cup powdered sugar
- 2 tbsp grated dry coconut
- 2 tbsp chopped cashews and raisins
- ½ tsp cardamom powder
- Ghee or oil for frying
Method
- Rub the ghee into the flour and knead with water into a firm dough. Rest for 20 minutes.
- Roast the semolina in a little ghee until golden. Add the khoya and roast 3–4 minutes. Cool.
- Mix in the sugar, coconut, nuts and cardamom.
- Roll small rounds of dough, fill one half with the mixture, fold and seal the edges, crimping by hand or with a cutter.
- Fry on low heat until crisp and pale golden. Cool and store airtight.
History
Pedakiya is the Bihari and Bhojpuri name for the stuffed fried sweet known elsewhere as gujiya or karanji.
Significance
Making pedakiya together is a part of preparing for Holi in many Bihari homes, and plates of it are shared with neighbours.