Goja is a very famous sweet in the states of Bengal and Odisha. It is also offered as a prasadam in temples in the state of Odisha! It is very easy to do. They can last for at least a week if done once. These are crispy on the outside, soft on the inside and juicy! Kids and adults alike will love it.
This is what I ate when I first went to a Bengali friend's house. Loved it so much. I asked him where he could find it, and he said he would find it in the sweet, home-made sweet halls outside. So I asked them to introduce me to this recipe that I really like and I found out and shot this recipe.
Ingredients:
Maida- 200 gms
Baking soda- 1/2 tsp
Kalonji (onion seeds) - 3 tbsp
Ghee- 2 tbsps
Water- 150 ml
Sugar- 300 gms
Policy:
Add soda, kalonji and ghee to the flour and mix well. Then add water and knead the dough softly.
Now add water to the caramel, add a little less to the vinegar and hold aside until the rose jamun paste is slightly thicker
Now shape the dough into a square, then roll gently with a rolling pin. Spreads evenly.
Roll the paste to an inch thick rather than thin.
Now cut into small bills
Heat the oil, add the cut stamps and let it simmer for a minute, then place on a low flame and fry until light golden in color.
When light golden in color reduce the flame to medium-flame and fry until crispy.
Peel a squash, grate it and put it in a hot caramel for 30 seconds.
Tips:
Kalonji must be used for this recipe as it is available in all supermarkets. Kalonji means onion seeds. It has all the flavor in it
It does not contain any powder
The oil should only be lukewarm when dipping the goja in the oil, the inside will be green if dipped in hot oil and will glow red on top!
Gooseberries will soften if left in the caramel for more than 30 seconds.
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