|Place of origin||Indian subcontinent|
|Main ingredients||Suji or Maida flour, wheat flour, khoya|
A gujiya (Hindi: गुजिया), (also called gujhia, perukiya) is a sweet deep-fried dumpling made with suji (semolina) or maida (all purpose flour) and stuffed with a mixture of sweetened khoya (milk solids; also called mawa) and dried fruits. With origins in the Indian subcontinent, gujiya is commonly eaten in Nepal, Bangladesh, and India.
The preparation method of a typical gujiya is rather similar to that of a samosa ( a deep-fried savoury snack of spiced potato stuffing in a jacket of all purpose flour), but the gujiya has a very distinct shape. Shaped like a half moon, the gujiya is filled with a sweet mixture of grated and roasted dried fruits, khoya, grated coconut, and a hint of suji to lend it a grainy texture.
Several regional cuisines in India feature dishes similar to gujia, but with different fillings.
Gujias are called Purukiya in Bihar. Purukiyas are very popular in Bihar and are relished by everyone. There are two types of purukiya made in Bihar: one with suji / rawa (semolina flour) and another with khoya. In suji purukiya, suji is roasted in ghee with sugar, cashew, grated coconut, cardamom, raisins and other nuts and then deep fried in ghee. In khoya purukiya, pure khoya is mixed with nuts and sugar and then deep fried. Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra, Karachika (Tamil) in Tamil Nadu, Kajjikaya (Kannada and Telugu) in Andhra Pradesh and Karnataka are all fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa, Goans prepare a similar sweet on the occasion of their festivals: Hindus for Ganesh Chaturthi and Christians for Christmas, and call it nevri or neuri (plural neureo).