Pidukiya(Bihari gujia sweet)
Pidukiya(Bihari gujia sweet)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pidukiya(bihari gujia sweet). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pidukiya(Bihari gujia sweet) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pidukiya(Bihari gujia sweet) is something which I’ve loved my whole life.

Hey Friends, Today I'm going to share with you the traditional Bihari Pidukiya recipe. It's also known as Teej special recipe. So friends do try this recipe.

To get started with this particular recipe, we must prepare a few components. You can cook pidukiya(bihari gujia sweet) using 14 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Pidukiya(Bihari gujia sweet):
  1. Prepare 3 cups Maida–
  2. Make ready 4 tablspoon Clarified butter or Ghee
  3. Make ready 3/4th cup + 1 tablespoon Water
  4. Get For filling:-
  5. Get 1 cup Suji
  6. Take 1 cup Granulated sugar
  7. Make ready 7 Green cardamom (Elaichi)
  8. Take 1/3rd cup Raisins
  9. Take 1/3rd cup Cashew
  10. Take 1 cup Desiccated coconut
  11. Make ready 1 tablespoon Chironji seeds
  12. Take 2 tablespoons Poppy seeds (Khas Khas)
  13. Make ready 1 tablespoon Clarified butter or Ghee
  14. Make ready As needed Oil for frying

See great recipes for Channy ki dal ki mzydar crispy gujia, Gujia, Mawa Gujia too! Gujiya gujrati sweet ghugra bihari purukiya. Bihari Pidukiya Recipe । बिना मावा के गुजिया बनाने का आसान तरीका I am sharing recipe of this khasta mawa gujiya for the occasion of Teej festival.

Instructions to make Pidukiya(Bihari gujia sweet):
  1. In a large bowl, add Ghee into the Maida.
  2. Mix it gently with fingers of your hands such that it achieves crumbling. The texture should be like if you bind the mixture with your hand it will form a lump.
  3. Now add water to the mixture.Knead it to form a dough.
  4. Cover the prepared dough with a samp cotton cloth.Add clarified butter or Ghee in a heated pan on medium-low heat.
  5. Once Ghee is heated enough, add semolina or Rava/Sooji into it.
  6. Saute it continuously on medium-low flame, stirring continuously for about 6 minutes or till the mixture turns light golden brown in colour, then, switch-off the flame.
  7. Make a fine powder of granulated sugar by grinding it in a Mixer/Grinder.
  8. Cooked semolina or Sooji has cooled down completely and is at room temperature before mixing the sugar into it. Once cooled, add desiccated coconut, poppy seeds (Khas Khas)  and sugar powder into it.
  9. In a chopper or mixer Jar, put raisins (Kishmish), cashew nuts (Kaju), almonds (Badam), Charoli seeds (Chironji).
  10. Chop/grind them to form a coarse powder having small chunks of all the nuts and seeds.
  11. Add coarsely grounded nuts and seeds and cardamom (Elaichi) powder into the bowl with powdered sugar, desiccated coconut, roasted semolina (Sooji) and poppy seeds.
  12. Mix all things thoroughly with your hands so that there is no lump. Your Pedakiya filling is ready now.
  13. Take the dough .Roll it up and divide it into four equal parts.
  14. 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 samp 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.
  15. Now take out one ball and start rolling it.
  16. Roll it a bit thin or just to fit in your Gujiya mould. Open the Gujiya mould and place the rolled crust into it.
  17. Fill in the Pedakiya filling in the mould.
  18. Apply the thin paste prepared in above step number 19, over the edges of crust using your finger.
  19. Heat sufficient Oil.in a Wok or Kadai such that 2-3 Pedakiyas can be submerged for frying. Before putting Pedakiyas into hot oil, ensure oil is hot enough for frying. Turn the flame to medium and gently slide 2-3 Pedakiyas into it.
  20. When the side immersed inside the Oil turn light Brown in colour, flip them gently so that they get cooked evenly from both sides. Once they turn light brown in colour from both side, strain them out from the heated Oil.
  21. Make and fry all remaining Pedakiyas as mentioned in above steps. Place them on absorbing paper, cover it with a cotton cloth and leave them aside to get cool down completely.

Teej festival is celebrated in Bihar and neighbouring states. Hey Friends, Today I'm going to share with you the traditional Bihari Pidukiya recipe. It's also known as Teej special recipe. So friends do try this recipe for the upcoming festival. best holi and teej special Bihari pidukiya Recipe in hindi by Abha gupta. Hey Friends, Today I'm going to share with you the traditional Bihari Pidukiya recipe.

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