Bengali Gaja: Crispy, Sweet, and Utterly Divine
1 hour
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About Bengali Gaja: Crispy, Sweet, and Utterly Divine
Craving a taste of divinity? Discover the bliss of Bengali Gaja, a traditional crispy, flaky pastry offered as Mahaprasad at the Jagannath Puri Temple. This melt-in-your-mouth sweet, drenched in delicate sugar syrup, is surprisingly easy to make at home.Follow our simple guide to create these beautifully folded delights, perfect for celebrations or a sweet treat any day of the week. Learn the art of shaping and achieve that signature crystallized sugar coating.Indulge in the rich flavors and experience a taste of Jagannath Puri's sacred offering.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Dough
- 2 cup All-Purpose Flour maida
- 1 tsp Ghee clarified butter
- 2 tbsp Refined Oil
- 1/2 tsp Baking Soda
- 6-10 tbsp Water or as needed
For Frying
- 50 gm Ghee clarified butter
- 200 gm Refined Oil
Instructions
- In a mixing bowl, sift together the all-purpose flour and baking soda. Sifting ensures a light and airy texture by removing any lumps.
- Add the ghee and refined oil to the dry ingredients. Gently rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs.
- Gradually add water, a tablespoon at a time, mixing until a soft, pliable dough forms. Do not overwork the dough. Cover with a damp cloth and let it rest for 10 minutes. This allows the gluten to relax, making it easier to roll.
- Divide the dough into small, lemon-sized portions. Roll each portion into a thin, oval shape, resembling a tongue.
- Heat the ghee and refined oil in a deep pan over medium heat. The oil is ready when a small piece of dough sizzles gently.
- Carefully slide the rolled dough pieces into the hot oil. Fry until golden brown and crispy, turning occasionally for even cooking. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
- In a saucepan, combine the sugar and water for the syrup. Heat over medium heat, stirring until the sugar dissolves completely.
- Bring the syrup to a gentle simmer. Once the sugar is dissolved and the syrup starts to boil, remove from heat.
- Dip the fried gaja into the warm sugar syrup, ensuring they are fully coated. Allow them to soak for about 5 minutes. Remove and place on a wire rack to cool completely.
- As the gaja cools, a beautiful, crystallized sugar coating will form. Store in an airtight container for up to a week, although they are best enjoyed fresh.
Recipe Notes
Good To Know
- This recipe was shared by home chef Geeta Biswas.
Expert Tips
- For a richer flavor, use ghee instead of oil for frying.
- Adjust the amount of sugar according to your preference.
- Serve warm for the best experience.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on a stovetop before serving.
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Recipe Nutrition
Calories: 799kcalCarbohydrates: 76gProtein: 6gFat: 54gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 28mgSodium: 112mgPotassium: 51mgFiber: 1gSugar: 40gVitamin A: 1IUCalcium: 8mgIron: 0.5mg
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4 Comments
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Such a beautiful dish! Can’t wait to try it.
Looks so incredible! Thank you for sharing.
This looks delightful! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.