Bengali Goja
A classic Bengali sweet, these flaky, layered pastries are deep-fried to golden perfection and then soaked in a fragrant sugar syrup. Irresistibly crispy, crunchy, and sweet, it's a festive favorite.
For 6 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida, salt, and baking powder.
- c.Pour in the 1/4 cup of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, damp sand. This process, called 'moyan', is crucial for a flaky texture.
- d.Gradually add small amounts of water and knead to form a very stiff and tight dough. Do not over-knead; it should not be smooth.
- e.Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax.
- 2
Step 2
- a.Make the Sugar Syrup
- b.While the dough rests, combine the sugar, 3/4 cup of water, and crushed cardamom pods in a saucepan.
- c.Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
- d.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.
- e.Stir in the lemon juice to prevent crystallization. Turn off the heat and keep the syrup warm.
- 3
Step 3
- a.Shape the Gojas
- b.After resting, place the dough on a clean work surface. Knead it lightly for 30 seconds.
- c.Roll the dough into a large rectangle, about 1/4-inch thick.
- d.Fold the rectangle in half, then fold it in half again to create four layers. Press down gently.
- e.Roll it out again into a rectangle, this time about 1/2-inch thick.
- f.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.
- 4
Step 4
- a.Fry the Gojas
- b.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.
- c.Carefully slide the cut goja pieces into the warm ghee. Do not overcrowd the pan; fry in batches.
- d.Fry on very low heat for 12-15 minutes, turning them occasionally. They will puff up and slowly turn a light golden brown.
- e.Once they are evenly golden and crispy, increase the heat to medium for the last 30 seconds to get a perfect color.
- f.Remove the gojas with a slotted spoon, draining excess ghee.
- 5
Step 5
- a.Soak in Syrup and Serve
- b.Immediately transfer the hot, fried gojas into the warm sugar syrup.
- c.Let them soak for 2-3 minutes, gently turning them to ensure they are coated evenly.
- d.Remove the gojas from the syrup using a fork or tongs and arrange them on a wire rack or a greased plate to cool.
- e.The sugar coating will crystallize slightly as they cool. Serve once cooled completely or store in an airtight container.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will result in soft gojas that absorb too much ghee.
- 2Low and slow frying is the secret to crispy gojas. If the ghee is too hot, they will brown quickly on the outside but remain raw and doughy inside.
- 3Ensure the sugar syrup is warm (not hot or cold) when you add the fried gojas. This ensures perfect absorption without making them soggy.
- 4The layering process (folding and re-rolling) is what gives the goja its characteristic flaky texture. Don't skip it.
- 5Store in an airtight container at room temperature. They stay fresh and crispy for up to a week.
Adapt it for your goals.
Flavor Enhancement
Add a few strands of saffron or 1/2 teaspoon of rose water to the sugar syrup for a more aromatic and royal flavor.
GarnishGarnish
Garnish the gojas with slivered pistachios or almonds immediately after removing them from the syrup, before the coating sets.
Flour VariationFlour Variation
For a slightly different texture, you can replace 1/4 cup of maida with fine semolina (suji).
Why this is on our healthy list.
Instant Energy Boost
The combination of refined carbohydrates from maida and sugar provides a quick source of energy, making it a satisfying treat when you need a pick-me-up.
Source of Healthy Fats
When made with pure ghee, this sweet provides butyric acid and other short-chain fatty acids that are beneficial for gut health and have anti-inflammatory properties.
Aromatic Digestive Aid
Cardamom, used to flavor the syrup, is a traditional spice known for its digestive properties. It can help soothe indigestion and bloating.
Frequently asked questions
This usually happens for two reasons: the dough was too soft, or the ghee was too hot during frying. Ensure your dough is very stiff and always fry the gojas on low heat for a longer duration to cook them through and make them crisp.