Pedukia is a popular sweet snack of Bihar. This crisp sweet savour is prepared in almost all Bihari families and is relished by most of Bihari.
It is a kind of sweet wrap, which is filled with sweetened stuffing. Wrap is prepared with all-purpose flour and the stuffing is prepared with semolina, coagulated milk and sugar. Dry fruits and cardamom powder are added to enhance the taste of stuffing. Pedukia is fried on slow flame for crispiness.
It is a dry snack and can be preserved for long time and can be a good choice for travelling. Pedukia is mainly prepared as “prasad” in “Teej” festival. It is also prepared in festivals like Holi and Diwali.
How to make Pedukia
|All purpose flour (maida)||2 cups|
|Clarified butter (ghee)||100 gm|
|Semolina (sooji)||1 cup|
|Sugar (chini)||1 cup|
|Dry Coconut (sukha nariyel), grated||1 cup|
|Coagulated milk (khoya)||1 cup|
|Cardamom seeds (chhoti elaichi), crushed||¼ tea spoon|
|Cashew nut (kaju), finally chopped||50 gm|
|Raisins (kishmis), chopped||50 gm|
|Clarified butter (ghee)||5-6 table spoons|
|Oil||for deep frying|
- 1. To make the dough, add clarified butter in the flour and gently rub with both hands until it mixes well with flour.
- 2. Slowly add water into the flour and mix it into medium dough.
- 3. Cut the dough into small pieces and cover it with a slightly wet cloth.
- 4. Meanwhile dry roast semolina in a pan on low flame until it gets a light brown colour.
- 5. Transfer immediately into another pan and allow it to cool.
- 6. Dry roast coagulated milk in a pan till it gets brown colour. Remove it from flame and keep this aside.
- 7. Once cooled, add the remaining ingredients and mix it well.
- 1. Now roll the flour dough in small puri like shape.
- 2. Stuff the mixture into it and with the help of water sticks its ends tightly.
- 3. With the help of thumbs tighten the ends.
- 4. Heat enough oil in a pan and deep fry the pedukiya until it becomes golden color.
- 5. Keep it an air tight container, it lasts for 15 days.
- You can use gujiya makers for shaping it.