Bengali Jeebhe Goja Recipe as a last-minute Diwali Snack/Sweet
Diwali or the Bengali Kali Puja (Shyama Puja) is finally here! For those who still didn’t make any Diwali sweet at home thinking that it is too late, let me share with you this quick Bengali recipe of Jeebhe Goja, which is an excellent dry snack for your Diwali. It is a sugar-coated flour-based sweet that can be had anytime. I even pack these in my kids’ school tiffin boxes. Similar versions exist across India, but this Bengali Jeebhe Goja is worth a try.
Frying the Jeebhe Goja should always be done in batches and on a simmered flame.
The name comes from the fact that the vegetarian sweet called Jeebhe Goja resembles tongue in shape. You just need basic kitchen ingredients for making this Jeebhe Goja: Refined flour (Maida), ghee, baking soda, refined sunflower oil, sugar, milk and a bit of salt. If you know how to make roti or poori, making Jeebhe Goja should be a cakewalk. In fact, these are easier than making roti or poori. The only two points to remember are:
- Do not over-fry the Jeebhe Goja, otherwise the flour gets burnt and the Goja turns bitter.
- Do not dunk it into sugar syrup for more than 2 min.
You can even store the Jeebhe Goja at room temperature in an airtight bottle. It keeps fresh for atleast three days.
Jeebhe Goja is a Bengali sweet that is not commonly available in urban Indian sweet shops.
Happy Diwali and Kali Puja to all my readers!
Bengali Jeebhe Goja Recipe as a Last-Minute Diwali Snack/Sweet
- Refined flour or Maida: 2 cups
- Ghee: 4 tsp
- Salt: ¼ tsp
- Milk: ½ cup
- Baking soda: a bit more than ¼ tsp
- Sugar: 1 cup
- Water: 1.5 cups
- Lemon wedge: 1
- Crumble the Maida with 4 tsp ghee and ¼ tsp salt. Add the baking soda and the milk in two batches and knead the dough a bit tightly. Cover and rest the dough at room temperature for 20 min.
- Meanwhile, make the sugar syrup by combining the sugar and water and bringing it up to a boil. Remove from heat and add a lemon wedge to prevent sugar crystallisation.
- After 20 min, re-knead the dough briefly for 2 min.
- Divide into tiny balls.
- Roll each ball into an elongated shape, taking care not to make the Goja to thin. With the help of a knife, make incisions all over the Goja, otherwise it would swell up like a Poori or Luchi.
- Deep-fry on both the sides on a simmered flame, until deep golden. Remove from the oil and throw the Goja into the sugar syrup. Let it rest there for 2 min. Remove into a plate.
- Repeat the process for the entire batch of Jeebhe Goja. Enjoy when the Goja is cool enough to eat.
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