This was one sweet I found in both Bengali and Odisha cuisine. Goja / Gaja are deep fried sweets common in both cuisine. They can be made with paneer, mawa or maida and with the difference in the ingredients, the name changes. I have already posted chenna gaja recipe in this BM and now it is time for Khir Goja. This is made with a combination of maida and mawa. I used my home made mawa and the gojas turned out wonderful.
With all those mawa in it, it is such a rich sweet. It is also deep fried and then dipped in sugar syrup. I am really happy to have found this sweet as it turned out amazing. The sweet is crisp on the outside, juicy and soft inside. To make the gojas, the dough is shaped by layering and it creates a nice airy inside after frying. My hubby got to taste this and found it amazing. I had to struggle to keep him off the remaining batch which I sent to his office the next day.
Mawa – 1/2 cup
Maida – 1/2 cup
Baking Powder – 1/2 tsp
Cardamom Powder – 1/4 tsp
Oil – To Deep Fry
Sugar – 200 gm
Water – 150 ml
Vinegar – 1 tbs
In a bowl mix together mawa, maida, baking powder and cardamom powder.
Rub all the ingredients until it makes a crumbly flour.
Add little water to make a stiff dough.
Pat the dough into a disc with your palm.
Slice it into two.
Place one portion on the other and pat it again into a disc.
Repeat this process 4 times.
Now shape the dough into a cuboid.
Slice the rectangle into smaller cuboids.
Heat oil and deep fry the pieces in medium flame until nicely browned on all the sides.
By the time you start kneading the dough, in another stove mix sugar and water in a pan and bring it to boil.
Allow it to boil until it reaches one thread consistency.
Add vinegar and remove from flame and set aside.
Once the gajas are fried, add them to the warm syrup and let them soak in for 30 minutes.
Remove from the syrup and arrange on a plate and allow them to cool down.
Store in airtight jar.