Garijalu, also known as Gughara, Pedakiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture.
The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture.
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Garijalu
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
Maida - 1 cup
Semolina - 1/2 cup
Chopped mixed nuts - 1/4 cup
Grated coconut - 1/4 cup
Powder sugar - 1/2 cup
Salt - 1 tsp
Oil - to fry
Instructions:
In a bowl, add maida, semolina and salt, mix
Add required water, knead to soft dough, rest for 1 hour
In a pan add oil, chopped nuts, semolina, grated coconut and powder sugar, mix well
Roll out the dough into small size, place the nuts filling, fold and seal the corners, press the corners with fork
Deep fry in hot oil
Strain and serve
Pictorial:
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