Goja Sweet
Goja is a crispy layered sweet that belongs to Bengals deep-frying tradition—techniques that predate the 17th-century Portuguese chhana revolution. While rasgulla and sandesh became synonymous with Bengali sweets, preparations like Goja remind us of the diverse confectionery arts that Bengali moiras (sweet-makers) mastered over centuries.
Preparation
Take maida in a bowl. To it add oil and mix well for
Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for
Divide into 4 balls. Using a rolling pin, flatten the balls to thick oval shape 2 inch wide.
Using a knife, cut across the width at 1/2 inch gaps
Cooking
Heat oil in kadai till medium hot.
Add the prepared nimki/crackers to oil and fry on
Remove the nimki/crackers when brown and keep aside.
Drain excess oil by keeping the fries on a paper towel.
In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.
When white bubbles start to show from bottom immediately add the fried nimki/crackers and stir constantly on low heat so that all crackers are coated. Turn off heat after 15-30 secs.
Serving Suggestions
A very delicious tea time snack that can be stored
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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