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Corona Update Nepal


Anisha Rauniyar May 8, 2020

Purukiya are deep-fried dumplings. They are made out of all-purpose flour stuffed with sweet fillings. They also go by the name of Gujiyas. It is mostly filled with semolina flour and dry fruits. 


  • ½ kg of all-purpose flour
  • 1 kg of semolina flour
  • 2-3 cups of sunflower oil
  • 2 cups of sugar
  • 2-3 tbsps of ghiu
  • 2-3 pods of cardamom
  • 3-4 chopped pistachios and cashews each
  • 400 grams of jaggery or khuwa, approximately (optional)


 Heat the ghiu plate, add the flour to the semolina. Stirring continuously so that it doesn’t smoke. When the flour begins to tan, add the sugar and blend properly. Then smash the cardamoms and add the sliced dried fruit to the fresh mixture. When golden brown, extract the heat and let it cool.

Prepare the dough in which the semolina should be packed as the mixture is cooling. Prepare the simple dough with all-purpose flour and knead properly. Roll the dough and break it into little squares, like momos. They tend to be lighter than cookies, so they don’t see through.


Take a spoonful of the semolina mixture and place it on one half of the plate. Shape purukiya by taking the other half of the circle and folding it to create a taco-like design. Cut the sides together to render the folds to improve the binding and produce some cool ruffles. The purukiyas will appear like a crescent moon, which is why they are also classified as chandrakala.

Make sure you’ve already begun cooking oil in a pan when you’re filling your purukiyas. When formed, put in the hot oil and fry until golden brown. You can even brush them with sugar syrup and garnish with dried berries. Jaggery and khuwa may also be used as an alternate filler. Serve as a meal or as a snack at any time of day.


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