Bengali Misti Khasta Goja Recipe
Khasta Goja or flaky Bengali sweets where layers of pastry dough are cut into small pieces and deep-fried till beautifully golden brown before dipping in syrup. This goja misti is often made on special occasions and festivals for its long shelf life and quite easy procedure. All you need is some flour, shortening like ghee and oil to fry before dipping them in simple sugar syrup.
Servings 10 pieces
Equipment
- Mixing Bowl
- Heavy bottom Non-stick Pan
- Sauce Pan
Ingredients
- 1 cup All-purpose Flour or Maida
- 2 tbsp Shortening such as Ghee Vegetable shortening (vanaspati), or Refined Oil
- A pinch of Salt
- A pinch of Baking Soda
- Refined Oil to fry
- Sugar & Water to make syrup 1 cup Sugar and ½ cup Water
- Green Cardamom for flavour
- Lemon Juice
Instructions
- Mix the flour, salt, baking soda and shortening together till there are no lumps in it. Here, I have used vanaspati ghee or plant based shortening for a flakier texture. Now add some water and bring it together in a big lump of dough. We are not looking for a smooth dough, just a rough one. Once you get that,do not add anymore water1 cup All-purpose Flour or Maida, 2 tbsp Shortening such as Ghee, A pinch of Baking Soda, A pinch of Salt
- Turn the dough on your kitchen surface and roll it into a disc. Divide it into four quarters and place them on top of each other. Now roll it again while bringing the edges together into a disc. Repeat the step 2-3 times so that you get beautiful layers
- Finally roll it into a circle and cut it into smaller pieces of your desire. I cut them into 1 inch x 2 inches. Keep it aside
- Now, for frying, heat some oil on low heat. Drop a couple of pieces of dough in it and let it cook on a very low flame. This is a slow process and we do not want to hurry up the frying or they will remian uncooked at the centreRefined Oil to fry
- Meanwhile prepare the chashni or sugar syrup by adding the sugar and water in a saucepan and bringing it to a boil. Add the crushed green cardamom pods in thisSugar & Water to make syrup, Green Cardamom for flavour, Lemon Juice
- Add a couple of drops of lemon juice to the syrup so that it doesn’t crystalize. Once you get the single string consistency of the syrup, turn off the heat
- Once the goja has fried nicely into a golden brown hue, take them out and keep them aside too cool down a bit. Then drop them in warm syrup and let them soak for a few minutes before taking them out
- Serve them hot or let them cool & dry out completely. Then you can store them for a week to ten days in an airtight container