Bengali Gaja Recipe

Add water gradually with help of a spoon, so that you do not pour too much of water and spoil the dough. It should be of a soft consistency so that it can be rolled easily. Cover it with a damp muslin cloth and keep it aside for 10 minutes.

Then divide into equal parts like a small lemon and make small balls from it. Roll them into chappati /Roti and give a shape as shown in the picture below. It looks more like a tongue.

When Bengali gaja is made in temples as Prasad, pure ghee is used for frying them but you can use both refined oil and ghee for deep frying.

Remove excess oil with help of Kitchen towel and let the Bengali Gaja cool down completely. Check out the types of fold which you can make. 3 types of fold have been shown in the picture for your reference.

Now take a sauce pan add 1/4 cup water and 1 cup sugar this would give you a sugar syrup of the perfect consistency and you don't have to boil it for a long time to get the thread like consistency.

As soon as sugar melts and water starts to boil, switch off the gas and let it cool down for few minutes. Put the gajas in this sugar syrup and let it soak the sugar syrup for 5 minutes.

Remove the gajas from the sugar syrup and as they cool down a white crystal layer of sugar syrup would be formed on the gajas. This is the specialty of Bengali Gaja.

It can be stored in a airtight container and kept for a week. But enjoying it fresh is a blissful and divine indulgence as