Bengali Style Misti Goja Recipe | How to make Misti Goja

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Bengali Misti goja is a popular sweet from Bengal. Goja is made of flour & ghee, deep fried and soaked in sugar syrup. It is a popular sweets prepared during festivals like Diwali, Holi, Raksha Bandhan and many more other Indian festivals.

Details about Goja

There are different types of goja available. They are different shapes and sizes, hence the way of preparations are also different. However, one thing is common in all types of goja i.e. each of them has layers in it. Today I am sharing the recipe of Bengal special Misti Goja. Have you ever visited a fair in Bengal’s village? If yes, then you know those fairs are incomplete with the presence of jalebi, omriti, Bonde or Sweet Boondi and Goja.

What are the ingredients required to make misti goja?

You need very few ingredients to prepare goja. All the ingredients are easily available in your pantry.

Maida or All purpose flour is used to make goja. In this recipe, you cannot replace maida with any other flour. Always sift the flour before you use it in your recipe.

Ghee or Clarified butter is another important ingredient of misti goja. Ghee gives the flaky texture to your goja. If you replace ghee with oil, definitely you are not going to get the desired result.

Sugar is used for the preparation of sugar syrup. Goja is deep fried and later soaked in sugar syrup.

Vegetable oil is used for deep frying of gojas. Some people prefer to mix ghee along with vegetable oil.

Apart from the above ingredients, baking soda and water are also used in this recipe of misti goja.

Tips and tricks of making Bengali Misti Goja at home

How to make the dough for Goja?

You need very few ingredients to prepare goja. Prepare a rough (not smooth like luchi or poori) dough using maida, ghee, baking soda and drizzles of water. Then create the layers of goja which is the actual trick of the recipe. The goja has several layers inside it just like the puff pastry sheets and making of goja is also same like puff pastry.

Today we are exposed to global cuisine and amazed to see the layers in puff pastry and learned it. If we see our own Indian cuisine we find similar kind of techniques have been used here too.

Similarly, the use of ghee in goja reminds me the use of butter in every layer of puff pastry sheets. I am not aware about the origin of goja (I mean when the people of Bengal started making it) just to understand whether it was the impact of European colonialism. More you make layers in goja, it becomes flaky and crisp while you fry and ensures the proper absorption of sugar syrup.

After making the layers the dough is spread in rectangular manner with a half or quarter inch of thickness. Later it was cut using knife to make pieces and deep fried in oil.

How to fry Goja?

Frying of goja is also tricky. Avoid heating the oil too much before you add the goja in them. When your oil start bubbling at the bottom, add the gojas and maintain low heat while you fry. Slow heat will allow to open up the layers you had created in the dough, so have patience. Avoid overcrowding your wok and slowly fry all the sides till they are golden in color. Take out one batch and allow them to cool before adding them into sugar syrup.

In the meanwhile add another batch for frying. One more important point to remember when you are adding the gojas into sugar syrup it should not be hot instead it should be warm or room temperature. Allow them to soak for 15 to 20 minutes and later take them out from syrup and serve.

How to make Bengali Misti Goja Step-by-step Recipe?

Start the preparation of goja by making the sugar syrup. Refer to the recipe card below where I have given the instructions of making the sugar syrup. After preparing sugar syrup, keep it aside.

Steps to make Goja

1. Take 1 cup of flour in a bowl and add pinch of baking soda and mix well.

2. Next add ghee into the mixture and mix it well with your palm until the mixture appears crumb like texture.

3. Now add water using a teaspoon little by little as the dough has to be hard in texture and it will have cracks unlike the smooth dough of Poori.

4. Next take the dough on a flat kitchen platform and spread it in circle shape by tapping with your fingers.

5. Now take a knife and cut the circle into half circle and further make halves of the half circles.

6. At present, you have four pieces of dough and stack them on each other so again it formed dough ball.

You can see the layers have formed already

7. Now repeat step 4 to 6 for 4 to 5 times. This will create the layers inside goja. 8. After repeating those steps now spread the dough ball in a square shape with a 1/2 or quarter inch thickness and cut it into square or rectangular pieces.

9. Heat oil in a wok and add few rectangular pieces in the oil and slowly fry them till they are golden from all sides.

10. Now take them out from the oil and allow to cool for sometime before adding them to the sugar syrup.

11. Allow to soak them in sugar syrup for 15 to 20 minutes and take them out and serve.

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5 from 10 votes

Bengali Misti Goja

Bengali Misti Goja is a popular sweet from Bengal. Goja is prepared with flour and ghee, deep fried and soaked in sugar syrup.
Prep Time10 mins
Active Time1 hr 15 mins
Course: Dessert
Cuisine: Indian
Keyword: Indian Sweets
Yield: 10 nos

Materials

For Goja

  • 1 cup Maida or All Purpose Flour
  • ¼ teaspoon Baking Soda
  • ¼ cup Ghee or Clarified Butter
  • 3 cups Vegetable Oil, for deep frying
  • Water as required

For Sugar Syrup

  • 1 cup Sugar
  • 1 cup Water

Instructions

Making of Sugar Syrup

  • Take one cup sugar and one cup water in a pan and boil it until dissolves.
  • The sugar syrup should not be toothin or thick so boil it for few minutes. Once done, switch off the gas andkeep it aside.

Making of Goja

  • Take 1 cup of flour in a bowl andadd pinch of baking soda and mix well.
  • Next add ghee into the mixture and mix it well with your palm until the mixture appears crumb like texture.
  • Now add water using a teaspoon little by little as the dough has to be hard in texture and it will have cracks unlike the smooth dough of Poori.
  • Next take the dough on a flat kitchen platform and spread it in circle shape by tapping with your fingers.
  • Now take a knife and cut the circleinto half circle and further make halves of the half circles.
  • At present, you have four pieces of dough and stack them on each other so again it formed dough ball.
  • Now repeat step 4 to 6 for 4 to 5 times. This will create the layers inside goja.
  • After repeating those steps now spread the dough ball in a square shape with a 1/2 or quarter inch thickness and cut it into square or rectangular pieces.
  • Heat oil in a wok and add few rectangular pieces in the oil and slowly fry them till they are golden from all sides.
  • Now take them out from the oil and allow to cool for sometime before adding them to the sugar syrup.
  • Allow to soak them in sugar syrup for15 to 20 minutes and take them out and serve.

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