Gujiya vs Pedakiya – What is the Difference?

🥟 Gujiya vs Pedakiya – What’s the Difference?

When it comes to traditional Indian sweets, Gujiya and Pedakiya are two names that often spark curiosity — especially during festive seasons like Holi, Diwali, and Chhath Puja. While they may look similar at first glance, these delicacies have unique origins, flavors, and cultural significance.

🧁 What Is Gujiya?

Gujiya is a crescent-shaped deep-fried sweet dumpling made with maida (refined flour) and filled with a sweet khoya (mawa) mixture, often blended with dry fruits like cashews, raisins, and almonds. It’s especially popular in North India, including Uttar Pradesh, Rajasthan, and Madhya Pradesh.

Key Ingredients in Gujiya:

• Maida (all-purpose flour)
• Khoya (reduced milk)
• Sugar
• Dry fruits
• Cardamom

Popular During: Holi and Diwali
Taste: Creamy, sweet, and melt-in-the-mouth
Texture: Flaky crust with soft, rich filling

🥮 What Is Pedakiya?

Pedakiya, often considered the Bihari cousin of Gujiya, is deeply rooted in the traditions of Bihar and Jharkhand. This sweet is primarily made during Chhath Puja, the festival that honors the Sun God.

There are two main variations of Pedakiya:

• Suji Pedakiya: Stuffed with roasted semolina (suji) and coconut
• Khoya Pedakiya: Stuffed with mawa and dry fruits

Key Ingredients in Pedakiya:

• Whole wheat flour or maida
• Grated coconut
• Semolina (suji)
• Jaggery or sugar
• Khoya (optional)
• Cardamom, fennel seeds

Popular During: Chhath Puja and Teej
Taste: Earthy, slightly chewy with jaggery sweetness
Texture: Crisp and golden brown

⚖️ Gujiya vs Pedakiya: A Sweet Comparison