Is gujiya also a Turkish dish? Interesting story of everyone's favorite Gujiya on Holi
The History of Gujia: The festival of Holi will be celebrated on 8 March. But apart from the colours, the thing that is talked about the most in this festival is Gujiya. The festival of Holi is considered incomplete without the sweet dish Gujiya. But have you ever noticed why eating Gujiya is famous on Holi? Those who have read about its history tell that Gujiya first came into existence in the 13th century. It is the sweet version of Samosa, which reached India from the Middle East.
History of Gujiya
Many things have been happening in the history of Gujiya. Some people say that Gujiya is the Turkish dish Baklava. It is believed that the story of making Gujiya is related to the Baklava of Turkey. It is made by stuffing dry fruits in flour. Moon-shaped gujiya deep fried and with sweet stuffing is also very good to look at. Due to this fact, Gujiya is associated with the Turkish dish Baklava.
Story related to India
When it comes to India, it is believed that Gujiya belongs to Bundelkhand or Braj region. Let us tell you that these are the cultural regions of India which are currently spread over Uttar Pradesh, Madhya Pradesh and Rajasthan. The Radha Raman Temple of Vrindavan dates back to 1542 AD and is one of the oldest temples in the city. According to the Economic Times, Gujiya and Chandrakala are still part of the temple menu. Perhaps this is the connection between Gujiya and India.
Different names in other states
Gujiya is considered a very old dish. It would not be wrong to say that Gujiya has come a long way. Because of this this dish became famous in the kitchens of Indian homes as well. However, Gujia is called by different names in the states of the country. In Bihar, it is known as Pedakiya, Ghughra in Gujarat and Karanji in Maharashtra.