This Diwali, you can make Bengali sweet Misty Guja, which is quite easy to prepare. It's a delightful dessert that combines the richness of ghee and the aromatic flavors of saffron and cardamom. Perfect for festive occasions, this sweet treat is sure to impress your family and friends.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix maida, baking powder, and salt in a bowl.
Add ghee to the mixture and combine until it resembles breadcrumbs.
Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
Roll out the dough and cut into desired shapes, such as rectangles or diamonds.
Heat oil or ghee in a pan and deep fry the pieces until golden and crispy.
In a saucepan, combine sugar and water. Heat until the sugar dissolves completely.
Add lemon juice, saffron strands, cardamom powder, and yellow food color (if using). Simmer until the syrup reaches a one-string consistency.
Dip the fried Goja pieces into the warm sugar syrup, ensuring they are well-coated.
Remove and let them cool on a wire rack or plate until the syrup sets.
Ensure the dough is firm but not too dry to avoid cracking during frying.
Use a thermometer to check the sugar syrup consistency for accuracy.
Fry the Goja on medium heat to ensure even cooking and crispiness.
Can I use whole wheat flour instead of maida?
Whole wheat flour can be used, but the texture and taste may differ slightly from the traditional recipe.
How do I know when the sugar syrup is ready?
The syrup is ready when it reaches a one-string consistency. You can test this by taking a drop of syrup between your fingers and pulling them apart; it should form a single thread.
Can I skip the yellow food color?
Yes, the food color is optional and does not affect the taste of the Goja.
How long can I store the Goja?
Goja can be stored in an airtight container for up to a week at room temperature.
Can I use butter instead of ghee?
Ghee is recommended for its authentic flavor, but butter can be used as a substitute if needed.
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