Pedakiya recipe with step by step pictures
This recipe is special as it’s very famous sweet dish of Bihar, specially prepared during Holi, Teej and Diwali festivals. They are known as Pedakiya or Pedukiya. They are basically traditional Gujiyas with filling having semolina or Sooji as a base. It is made with a base filling of semolina(Sooji) alone or a mix of semolina(Sooji) and Khoya or Mawa (dried evaporated Milk). Pedakiya made in Chhapra region of Bihar is very famous.
I have made semolina (Sooji) only version of Pedakiya because I really love the filling texture and taste, also they have a very long shelve life as they don’t contain Mawa or Khoya. If you want to check the traditional Mawa Gujiya recipe then click on the link here. Presenting below my take on these beautiful, rich and flaky fried sweet dumplings aka Bihari Pedakiya or Pedukiya, do try!
Plain flour or Maida – 3 cups
Clarified butter or Ghee – 4 tablespoons
Water – 3/4th cup + 1 tablespoon
Semolina or Sooji/Suji – 1 cup
Granulated sugar – 1 cup
Green cardamom (Elaichi) – 7, which will amount to 1 teaspoon of Elaichi powder
Raisins (Kishmish) – 1/3rd cup
Almonds (Badam) – 1/3rd cup
Cashews (Kaju) – 1/3rd cup
Desiccated coconut (Nariyal Bura) – 1 cup
Charoli (or Chironji) seeds – 1 tablespoon
Melon (Magaz) seeds – 1 tablespoon
Poppy seeds ( Khas Khas) – 2 tablespoons
Clarified butter or Ghee – 1 tablespoon
1 tablespoon of all-purpose flour or Maida and 3 tablespoons of water for binding Pedakiyas
Oil for frying Pedakiyas, I have used refined sunflower oil.
1. In a large bowl, add 4 tablespoons of clarified butter (Ghee) into the plain white flour (Maida).
2. Mix it gently with fingers of your hands such that it achieves crumbling consistency. The texture should be like if you bind the mixture with your hand it will form a lump as shown in the picture below.
3. Now add water to the mixture.
4. Knead it to form a dough, I have used around 3/4th cup + 1 tablespoon of water.
5. Wrap it with cling wrap (as shown in the picture below) or cover the prepared dough with a damp cotton cloth and refrigerate the dough for minimum two hours (the more the better).
6. Add clarified butter or Ghee in a heated pan on medium-low heat.
7. Once Ghee is heated enough, add semolina or Rava/Sooji into it.
8. Saute it continuously on medium-low flame, stirring continuously for about 6 minutes or till the mixture turns light golden brown in color, then, switch-off the flame.
9. Make a fine powder of granulated sugar by grinding it in a Mixer/Grinder.
10. Place all the required nuts, seeds, raisins and desiccated coconut at one place, which will make your Pedakiya making easier.
11. It’s very important that cooked semolina or Sooji has cooled down completely and is at room temperature before mixing the sugar into it. Once cooled, add desiccated coconut (Khopra powder / Nariyal ka Burada), poppy seeds (Khas Khas) and sugar powder into it.
12. In a chopper or mixer Jar, put raisins (Kishmish), cashew nuts (Kaju), almonds (Badam), Charoli seeds (Chironji) and melon (Magaz) seeds.
13. Chop/grind them to form a coarse powder having small chunks of all the nuts and seeds.
14. Add coarsely grounded nuts and seeds and cardamom (Elaichi) powder into the bowl with powdered sugar, desiccated coconut, roasted semolina (Sooji) and poppy seeds.
15. Mix all things thoroughly with your hands so that there is no lump and a homogeneous mixture is formed. Your Pedakiya filling is ready now.
16. Take the dough out of the fridge, unwrap the dough.
17. Roll it up and divide it into four equal parts.
18. Repeat division of each dough lump till you have an approximately a lemon size lump.
19. Roll all the lumps to form round balls out of it and put all the balls in a bowl or at one place and cover them with a damp cloth. In a small bowl, add a tablespoon of Flour (Maida) and add enough water just to make a running batter out of it, mix them well to form a thin paste which will be used to stick and bind the edges of Pedakiya.
20. Now take out one ball and start rolling it using a rolling pin (Belan).
21. Roll it a bit thin or just to fit in your Gujiya mould. Open the Gujiya mould and place the rolled crust into it.
22. Fill in the Pedakiya filling in the mould (I have used three teaspoons of mixture) just enough to fill the mould.
23. Apply the thin paste prepared in above step number 19, over the edges of crust using your finger.
24. Press the mould on the edges and scarp out the leftover crust dough from your hands.
25. Heat sufficient Oil ( I have used refined Sunflower Oil, however, if you want you can use clarified Butter or Ghee also for rich taste) in a Wok or Kadai such that 2-3 Pedakiyas can be submerged for frying. Before putting Pedakiyas into hot oil, ensure oil is hot enough for frying by putting a small chunk of pastry/crust dough, if it comes on top of oil along with bubbles, then your oil is ready. Turn the flame to medium and gently slide 2-3 Pedakiyas into it.
26. When the side immersed inside the Oil turn light Brown in color, flip them gently so that they get cooked evenly from both sides. Once they turn light brown in color from both side, strain them out from the heated Oil.
27. Make and fry all remaining Pedakiyas as mentioned in above steps. Place them on absorbing paper, cover it with a cotton cloth and leave them aside to get cool down completely. Once cooled down completely, store them in an airtight container and they stay good for about 10 to 15 days.
Absolutely delicious and flaky Pedakiyas is ready to be served. Make them in advance on any festive occasion such as Holi and Deepawali (Diwali) and share them with your friends and relative, Trust me they will love the taste and texture of these yummy Bihari style Gujiyas.
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