Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Sunday, February 3, 2013

Goja (গজা)

Serves: Around 125-130 pieces

For dough:
  1. Flour-3 cup
  2. Warm water- Around 2 cup
  3. Oil/butter/ghee-5 Tbs
  4. Salt-1/2 ts
  5. Oil- For deep fry
For Syrup:
  1. Sugar-2 cup
  2. Water-1 cup
  3. Cardamom powder-1/4 ts
  1. Take flour in a bowl, add salt and oil/ghee/clarified butter, and mix them well so that oil/butter/ ghee incorporated with flour.
  2. Now slowly  add warm water with flour and knead well to form dough. Knead the dough well to make it smooth. Divide the dough into 3 balls.(for best result cover the dough and keep it for 20 minutes)
  3. Take one ball on the rolling board and roll it around 1/2-3/4 inch thickness. Cut 3 times from the roti and again cut around 1 inch pieces.(see the picture)

  4. Repeat the rest of the dough.Keep these covered.
  5. Heat oil in a deep,heavy bottom pan. Fry goja in a lower medium heat. Fry till nice golden brown color comes out. Drain the extra oil in a kitchen tissue. When you are done with the frying let it cool down.

  6. In the meantime make the syrup by boiling the sugar and water together.Add cardamom powder. When the syrup become thick check by putting a drop of syrup in a bowl of cold water; if it doesn't dissolve and immediately comes on the surface the syrup is ready.
  7. Add all the goja and very quickly stir to coat them evenly with the syrup. The syrup will solidify once the goja comes in touch with it.

  8. When done spread them on greased plates and let it cool down.
  9. You can store it in the airtight container.


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