Gujia (Rajasthani: गुजिया) (also called Gujhia), a Rajasthani cuisine, is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.
The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground rice flour).
Several regional cuisines in India feature dishes similar to gujia, but with different fillings.
Gujias are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and relish by everyone. There are two types of pedakiya made in Bihar - One with Suji/ Rawa and other with Khoya. In Suji pedakiya - Suji is roasted in Ghee with sugar, cashew, grated coconut, cardamom, raisins and other nuts and then deep fried in Ghee. In Khoya pedakiya - pure Khoya is mixed with nuts and sugar and then deep fried. Some people also mix khus khus with khoya to enhance the taste. Pedakiyas are mainly made in "Bihar" on the occasion of Teej along with Thekua. People in Bihar make this delicacy regularly and store it as a dry snack
"Karanji" (Marathi) in Maharashtra, "Ghughra" (Gujarati) in Gujarat, "Karachika" (Tamil) or "Kajjikayi" (Kannada and Telugu) are all fried sweet dumplings are made of wheat flour and stuffed with dry or moist coconut delicacies. These dumplings are widely consumed around the time of Diwali in Western and Southern India. Goan Hindus prepare it on the occasion of Ganesh Chaturthi and are know as Nevris.