Call it a sister of Arabian Sambusa (the Indian Samosa) or a distant relative of the Turkish Baklava; our beloved Gujiyas are unavoidable Holi staples having fascinating history behind them. These crunchy flour pastries are filled with ‘maava’ (milk dough), dry fruits and coconut powder, ingredients that make it simply delicious!
For many years, gujiya was an integral part of the Mughal celebratory kitchens. This sweet dish was prepared on almost every occasion. Gradually, it was accepted by different cultures. Though, we didn’t know how it’s associated with the festival of Holi. Nevertheless, we’re glad that we get to have these delicious goodies every year.
In case you didn’t know, there are 5 different types of Gujiyas that you can make. The ingredients are more or less the same, but it’s the taste that differs.
5 Incredible Gujiyas Made All over India
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Karjikayi
It’s a south-Indian variation of gujiya that is usually prepared in southern states like Karnataka and Andhra Pradesh. The sweet is almost dry since it’s stuffed with coconut powder and dry fruits. Probably that’s why it’s served alongside Kheer (Indian porridge made of steamed rice and full cream milk).
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Karanji
Karanji is a semi-circular, deep fried sweet dish, occasionally stuffed with cardamom powder, fresh coconut, almond, cashew nuts and raisins. It’s usually prepared during Ganesh Chaturthi. The best thing is you can preserve it in air-tight containers for a long-long time.
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Nevri
This dish traces back to the happening beach destination Goa wherein ladies add poppy seeds and cardamom powder to Gujiyas to give it a unique, different touch.
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Ghughra
Ghughra is the Gujrati gujiya that is stuffed with ‘rava’ or semolina. It basically contains sweet and salty/spicy ingredients like peas, potatoes and chillies. It’s served alongside coriander or tomato chutney. It’s a spicier version of the sweet gujiyas.
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Perukiya
What gujiya is to north India, Perukiya is to Jharkhand and Bihar. This dessert is filled with both mawa and semolina and deep fried in oil to give the unmistakable crunch. It isn’t too high on sugar (probably because it’s not dipped in sugar syrup). This makes it better to its counterparts.
In case you’re bored of having regular gujiyas, make sure that you have any of the aforementioned variations this year! Trust me they’re incredibly tasty!
