What to call Gujiyaa in english? Know the history, types and preparation method

The Ggujiya (sweet fried pastry) is the important part to celebrate the ferver of Holi across the India. In fact, you can say that Gujiya is and main colour for the  Holi, commonly know as the the festival of colours. Gujiya, commonly known as the flaky and crumbly on the outside, with a soft and sweet filling that can be made with a variety of ingredients like coconut, cashews and khoya (milk solids). 

Gujhia is one of the unique sweet dishes among the many delicious sweets in India. It is the most popular dish and without it, many festivals can't be imagined across the India. Gujhia is commonly known as pedakiya, purukiya and in many parts of the country. It is also called as karanji, kajjikayalu, somas and karjikayi in several parts of the country.

Gujiya can be called Sweet Fried Dumpling or Indian Sweet Empanada in English. It is commonly prepared on the occassion of Holi and in facts; Holi can't be imagined without the preparation of Gujiyaa to serve the guests and also for the family members.

It is also part of festival of Hariyaali Teej which is known as Pedakiya or Purukiya and the festival of Teej can't be imagined without the prepartaiton of this one. Teej is commonly celebrated in Bihar, Uttar Pradesh and other parts of the country in which ladies use to fast and worship lord Shiva and Goddess Parvati.

 What is Gujiyaa

Gujiya is basically a deep-fried, crescent-shaped pastry which is made after frying the same in hot refine or Ghee. To prepart the Gujiyaa, you have opportunity to fill many tasty things including with a sweet mixture of Mawa (Khoya), dry fruits, fries Suji, chocolate and others as per your taste. 

History of Gujiya

Although there is not any official facts about the beginning of Gujiya, but it is believed to have originated in India in the medieval era. After the arrival of the Mughals during the 13th-14th century, Indian sweets changed, and Gujiya got more variety. As you know, India is the land of festival and many cultural heritages, which provide the opportunity to many regional sweets and kind of regional and specifil local recipes. 

As it has been said, Pedakiya or Purukiya which is a kind of Gujiyaa, is commonly famous in Bihar and Uttar Pradesh i.e. in Poorvanchal India. Again the Gujiyaa was originally prepared in North India, especially Rajasthan, Uttar Pradesh, Madhya Pradesh and Bihar. It is also mentioned in ancient Indian texts and royal kitchens.

Types of Gujiya

There are many types of Gujiya, which differ based on its ingredients and cooking method:

Mawa (Khoya) Gujiya - Basically it the most traditional form of Gujiya in which we use to fill a mixture of khoya, the milk product of Milk with dry fruits and coconut.

Chocolate Gujiya – it is basically the new new-generation special Gujiya in which the next generation ust to fill  a mix of chocolate and nuts.

Kaju Gujiya – Stuffed with cashew paste, making it richer in taste.