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The Chhapra town of Bihar is famous for the sweet dish Pedakiya. It is Probably Bihar’s most famous fried sweet made by all-purpose flour stuffed with suji (semolina), khoya or grated coconut and is specially made during the Teej festival.


For crust:

Plain flour or Maida – 3 cups

Clarified butter or Ghee – 4 tablespoons

Water – 3/4th cup + 1 tablespoon

For filling:

Semolina or Sooji/Suji – 1 cup

Granulated sugar – 1 cup

1 teaspoon of Elaichi powder

Raisins (Kishmish) – 1/3rd cup

Almonds (Badam) – 1/3rd cup

Cashews (Kaju) – 1/3rd cup

Desiccated coconut (Nariyal Bura) – 1 cup

Charoli (or Chironji) seeds – 1 tablespoon

Melon (Magaz) seeds – 1 tablespoon

Poppy seeds (Khas Khas) – 2 tablespoons

Clarified butter or Ghee – 1 tablespoon

1 tablespoon of all-purpose flour or Maida and 3 tablespoons of water for binding Pedakiyas

Oil for frying Pedakiyas, I have used refine sunflower oil.


  1. In a large bowl, add 4 tablespoons of clarified butter (Ghee) into the all-purpose flour. Mix it gently with fingers of your hands such that it achieve crumbling consistency. Add water with the mixture and knead to form a dough. Cover the dough with a moist cotton cloth and refrigerate it for 2 hours.
  2. Add clarified butter or Ghee in a heated pan and saute the semolina continuously on a medium low flame till it turns golden brown in color. Keep aside the semolina and allow to cool in room temperature.
  3. Make fine powder of granulated sugar by grinding it in a Mixer/Grinder. Add desiccated coconut (Khopra powder / Nariyal ka burada), poppy seeds (Khas Khas) and sugar powder into semolina.
  4. In a chopper or mixer Jar, put raisins (Kishmish), cashew nuts (Kaju), almonds (Badam), charoli seeds (Chironji) and melon (Magaz) seeds.
  5. Chop/grind them to form a coarse powder having small chunks of all the nuts and seeds.
  6. Add coarsely grounded nuts and seeds and cardamom (Elaichi) powder into the bowl with powdered sugar, desiccated coconut, roasted semolina (Sooji) and poppy seeds.
  7. Mix all things thoroughly with your hands so that there is no lump is formed. Roll the dough and prepare small lumps of equal size.
  8. Roll all the lumps to form round balls out of it and put all the balls in a bowl or at one place and cover them with a damp cloth.
  9.  In a small bowl, add a tablespoon of Flour (Maida) and add enough water just to make a running batter out of it, mix them well to form a thin paste which will be used to stick and bind the edges of Pedakiya.
  10. Take out one ball and start rolling it using a rolling pin (Belan).
  11. Roll it a bit thin or just to fit in your Gujiya mould. Open the Gujiya mould and place the rolled crust into it.
  12. Fill in the Pedakiya filling in the mould just enough to fill the mould.
  13. Apply the thin paste prepared over the edges of crust.
  14. Press the mould on the edges and scarp out the left over crust dough from your hands.
  15. Heat sufficient Oil in a Wok or Kadai and fry all Pedakiya till it golden brown in color.
  16. Remove the Pedakiya in oil absorbing paper allow it to cool. Now the sweet dish is ready to serve. You can store it for more than a week in air tight container.