Bengali Goja

Make the Sugar Syrup

• While the dough rests, combine the sugar, 3/4 cup of water, and crushed cardamom pods in a saucepan.
• Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
• Reduce the heat and simmer for 6-8 minutes, or until the syrup reaches a 'one-string' consistency. To test, take a drop of syrup on a spoon, let it cool slightly, and touch it between your thumb and index finger. A single thread should form when you pull your fingers apart.
• Stir in the lemon juice to prevent crystallization. Turn off the heat and keep the syrup warm.

Shape the Gojas

• After resting, place the dough on a clean work surface. Knead it lightly for 30 seconds.
• Roll the dough into a large rectangle, about 1/4-inch thick.
• Fold the rectangle in half, then fold it in half again to create four layers. Press down gently.
• Roll it out again into a rectangle, this time about 1/2-inch thick.
• Using a sharp knife or a pizza cutter, trim the uneven edges and then cut the dough into small rectangles, approximately 2 inches by 1 inch.

Fry the Gojas

• Heat the 2 cups of ghee in a deep kadai or pan over low heat. The ghee should be just warm, not hot. To test, drop a tiny piece of dough in; it should sink and then rise slowly with gentle bubbles.
• Carefully slide the cut goja pieces into the warm ghee. Do not overcrowd the pan; fry in batches.
• Fry on very low heat for 12-15 minutes, turning them occasionally. They will puff up and slowly turn a light golden brown.
• Once they are evenly golden and crispy, increase the heat to medium for the last 30 seconds to get a perfect color.
• Remove the gojas with a slotted spoon, draining excess ghee.

Soak in Syrup and Serve

• Immediately transfer the hot, fried gojas into the warm sugar syrup.
• Let them soak for 2-3 minutes, gently turning them to ensure they are coated evenly.
• Remove the gojas from the syrup using a fork or tongs and arrange them on a wire rack or a greased plate to cool.
• The sugar coating will crystallize slightly as they cool. Serve once cooled completely or store in an airtight container.