Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

This delicacy is made by mixing suji (semolina) with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like Raisins, crushed Almonds, Walnuts, Cashews, Pistachios.

Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar regions of India, where they are prepared during Holi and Diwali festivities.

Similar dishes are found in several regional cuisines in India, such as Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra, Chandrakala are half-moon shaped, while the circular discs are Suryakala(Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana, Kajjikayalu(కజ్జికాయలు) (Telugu) in Andhra Pradesh, and Karjikayi or Karigadubu (Kannada) in Karnataka.

In Goa, nevri or neuri (plural neureo) is a similar sweet prepared on the occasion of their festivals, such as Ganesh Chaturthi for Hindus and Christmas for Christians.