|Place of origin||India|
|Main ingredients||Suji or Maida flour, wheat flour, khoya|
|Cookbook: Gujia Media: Gujia|
Gujia (Hindi: गुजिया) (also called gujhia, purukiya) is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in North India, particularly in Uttar Pradesh, Madhya Pradesh and Rajasthan.
The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour or semolina).
Neureos are flaky pastries loaded with a sweet filling. Found in Goa, it is traditionally a Christmas dish. Several regional cuisines in India feature dishes similar to gujia, but with different fillings.
Gujias are called padaukiya in Bihar. Padaukiyas are very popular in Bihar and are relished by everyone. There are two types of padaukiya made in Bihar: one with suji / rawa (semolina flour) and another with khoya. In suji padaukiya, suji is roasted in ghee with sugar, cashew, grated coconut, cardamom, raisins and other nuts and then deep fried in ghee. In khoya padaukiya, pure khoya is mixed with nuts and sugar and then deep fried. Karanji (Marathi) in Maharashtra, ghughra (Gujarati) in Gujarat, karachika (Tamil) in Tamil Nadu, karjikayi (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, Goan Hindus prepare it on the occasion of Ganesh Chaturthi and call it nevri.