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.
Plain flour or Maida – 3 cups
Clarified butter or Ghee – 4 tablespoons
Water – 3/4th cup + 1 tablespoon
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.
- 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.
- 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.
- 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.
- In a chopper or mixer Jar, put raisins (Kishmish), cashew nuts (Kaju), almonds (Badam), charoli seeds (Chironji) and melon (Magaz) seeds.
- Chop/grind them to form a coarse powder having small chunks of all the nuts and seeds.
- Add coarsely grounded nuts and seeds and cardamom (Elaichi) powder into the bowl with powdered sugar, desiccated coconut, roasted semolina (Sooji) and poppy seeds.
- 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.
- 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.
- 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.
- Take out one ball and start rolling it using a rolling pin (Belan).
- Roll it a bit thin or just to fit in your Gujiya mould. Open the Gujiya mould and place the rolled crust into it.
- Fill in the Pedakiya filling in the mould just enough to fill the mould.
- Apply the thin paste prepared over the edges of crust.
- Press the mould on the edges and scarp out the left over crust dough from your hands.
- Heat sufficient Oil in a Wok or Kadai and fry all Pedakiya till it golden brown in color.
- 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.