For the filling:
Khowa (mava) – 300 g
Sugar (powdered) – 75 g or as per taste
Desiccated coconut – 100 g
Raisins (Kismis) – 2 tbsp
Ghee – 2 tsp
Green cardamom powder – ¼ tsp
For the dough:
Maida – 2 cup
Ghee – 2 tbsp (Do not melt the ghee)
Water - ½ cup (approx.)
Oil – as required for frying
Method of Preparation
1. Heat ghee in a kadai and fry the raisins till they puff up.
2. Add the desiccated coconut and fry till you get the aroma.
3. Crumble khowa with hand and add to the mixture.
4. Add sugar powder and fry the mixture till you get a uniform crumbly mixture. Donot overdo this as the filling will become very dry. It should have a little moisture.
5. Mix green cardamom powder and remove from heat. Allow to cool to room temperature.
6. For the dough, mix ghee with maida thoroughly with hands.
7. Sprinkle a little water at a time and knead to a smooth but hard dough. Divide the dough into 18-20 equal parts. Make smooth round balls and keep.
8. Roll a ball into a poori of around 3” diameter.
9. Dip your finger in water and apply some moisture around the circumference.
10. Keep 2 tsps of filling along the diameter and close the pedakiya in semicircular shape. Fold the edges to make the desired design.
11. Similarly finish filling other padakiyas. Allow them to stand for 15-20 minutes.
12. Heat oil in a kadai and fry the pedakiyas on very low heat till golden brown.
13. Cool to room temperature and serve.
Notes & Tips
1. Pedakiya is all time favourite sweet of Bihari households, especially prepared on the occasion of Hartalika Teej. This can be eaten as dessert or as a sweet snack by itself. It is called Gujiya in Uttar Pradesh and other north Indian states, where it is made usually on the occasion of Holi.
2. Pedakiya or Gujiya can also be made using a mould. That will yield uniform size and shape, and flawless edge design. You can also fold it square or triangular, if desired.