Bengali Misti goja recipe is a popular sweet from Bengal. Goja is made of flour & ghee, deep fried and soaked in sugar syrup. It is a popular sweet prepared during festivals like Diwali, Holi, Raksha Bandhan and many more other Indian festivals.
Misti Goja is one of the traditional Bengali sweets I grew up enjoying during festivals and family celebrations.
Over the years, I have prepared this sweet at home several times and found that the key to perfect Goja lies in achieving the right dough consistency and sugar syrup texture.
This family-tested recipe shares simple tips and detailed instructions to help you make crisp, flaky, and delicious Bengali Misti Goja in your own kitchen.
Find more Indian Sweets Recipes here: Instant Malpua, Chanar Payesh, Kora Paker Sondesh
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Details about Goja
There are different types of goja available. They are different shapes and sizes; hence the way of preparations is also different. However, one thing is common in all types of goja i.e., each of them has layers in it. Today I am sharing the recipe of Bengal special Misti Goja. Have you ever visited a fair in Bengal's village? If yes, then you know those fairs are incomplete with the presence of jalebi, omriti, bonde and Goja.
Ingredients
You need very few ingredients to prepare goja. All the ingredients are easily available in your pantry.
Maida or All purpose flour is used to make goja. In this recipe, you cannot replace maida with any other flour. Always sift the flour before you use it in your recipe.
Ghee or Clarified butter is another important ingredient of misti goja. Ghee gives the flaky texture to your goja. If you replace ghee with oil, definitely you are not going to get the desired result.
Sugar is used for the preparation of sugar syrup. Goja is deep fried and later soaked in sugar syrup.
Vegetable oil is used for deep frying of gojas. Some people prefer to mix ghee along with vegetable oil.
Apart from the above ingredients, baking soda and water are also used in this recipe of misti goja.
How to make Traditional Bengali Misti Goja Recipe Step-by-step
Start the preparation of goja by making the sugar syrup. Refer to the recipe card below where I have given the instructions of making the sugar syrup. After preparing sugar syrup, keep it aside.
Steps to make Goja
Take 1 cup of flour in a bowl and add pinch of baking soda and mix well. Next add ghee into the mixture and mix it well with your palm until the mixture appears crumb like texture.
Now add water using a teaspoon little by little as the dough has to be hard in texture and it will have cracks unlike the smooth dough of Poori. Next take the dough on a flat kitchen platform and spread it in circle shape by tapping with your fingers. Now take a knife and cut the circle into half circle and further make halves of the half circles.
At present, you have four pieces of dough and stack them on each other so again it formed dough ball. Now repeat step 4 to 6 for 4 to 5 times. This will create the layers inside goja. After repeating those steps now spread the dough ball in a square shape with a 1/2 or quarter inch thickness and cut it into square or rectangular pieces.
Heat oil in a wok and add few rectangular pieces in the oil and slowly fry them till they are golden from all sides. Now take them out from the oil and allow to cool for sometime before adding them to the sugar syrup. Allow to soak them in sugar syrup for 15 to 20 minutes and take them out and serve.
Top Tips
Prepare a rough (not smooth like luchi or poori) dough using maida, ghee, baking soda and drizzles of water. Then create the layers of goja which is the actual trick of the recipe. The goja has several layers inside it just like the puff pastry sheets and making of goja is also same as puff pastry.
The use of ghee in Goja reminds me of butter in puff pastry, as both help create delicate layers. While I am not sure about the sweet's origins, the layered technique is fascinating. The more layers you create, the flakier and crispier the Goja becomes after frying. These layers also help the sweet absorb the sugar syrup more evenly.
After making the layers the dough is spread in rectangular manner with a half or quarter inch of thickness. Later it was cut using knife to make pieces and deep fried in oil.
Frying of goja is also tricky. Avoid heating the oil too much before you add the goja in them. When your oil start bubbling at the bottom, add the gojas and maintain low heat while you fry. Slow heat will allow to open up the layers you had created in the dough, so have patience. Avoid overcrowding your wok and slowly fry all the sides till they are golden in color. Take out one batch and allow them to cool before adding them into sugar syrup.
In the meanwhile add another batch for frying. One more important point to remember when you are adding the gojas into sugar syrup it should not be hot instead it should be warm or room temperature. Allow them to soak for 15 to 20 minutes and later take them out from syrup and serve.
FAQ
For Misti Goja, a one-string consistency syrup is usually preferred. The syrup should lightly coat the fried Goja without becoming too thick.
Yes, you can substitute whole wheat flour, though the texture will be denser compared to the traditional maida version.
When stored in an airtight container at room temperature, Misti Goja generally stays fresh for 4-5days.
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Bengali Misti Goja Recipe
Materials
For Goja
- 1 cup Maida or All Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ cup Ghee or Clarified Butter
- 3 cups Vegetable Oil, for deep frying
- Water as required
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
Instructions
Making of Sugar Syrup
- Take one cup sugar and one cup water in a pan and boil it until dissolves.
- The sugar syrup should not be toothin or thick so boil it for few minutes. Once done, switch off the gas andkeep it aside.
Making of Goja
- Take 1 cup of flour in a bowl andadd pinch of baking soda and mix well.
- Next add ghee into the mixture and mix it well with your palm until the mixture appears crumb like texture.
- Now add water using a teaspoon little by little as the dough has to be hard in texture and it will have cracks unlike the smooth dough of Poori.
- Next take the dough on a flat kitchen platform and spread it in circle shape by tapping with your fingers.
- Now take a knife and cut the circleinto half circle and further make halves of the half circles.
- At present, you have four pieces of dough and stack them on each other so again it formed dough ball.
- Now repeat step 4 to 6 for 4 to 5 times. This will create the layers inside goja.
- After repeating those steps now spread the dough ball in a square shape with a 1/2 or quarter inch thickness and cut it into square or rectangular pieces.
- Heat oil in a wok and add few rectangular pieces in the oil and slowly fry them till they are golden from all sides.
- Now take them out from the oil and allow to cool for sometime before adding them to the sugar syrup.
- Allow to soak them in sugar syrup for15 to 20 minutes and take them out and serve.
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Sasmita
I love these crispy and flacky goja amrita 🙂
Such a traditional dessert it is. Looks delicious and will make sometime soon again !
Seema Sriram
I am very happy to see a unique recipe. The sweet looks so tempting and perfect for the festival season.
NARMADHA
Misti goja looks so delicious and tempting. I always wonder how simple ingredients cooked in different way we end up with different sweets. Good to learn about this traditional sweet from Bengal. Thanks for detailed recipe
Lathiya
This is something new to me. Looks delicious and yum. Looks so simple to make.
Sandhya Ramakrishnan
We are big fans of Bengali sweets and the process of making it reminds me of Badusha. The kneading process is so important to bring the delicate texture of the sweet. You have made it so well and thanks for the detailed explanation.
motionsandemotions
you are right Sandhya... Thank you so much
sapana
I love Bengali sweets and this flaky crispy deep-fried sugar-soaked goja looks so so tempting. Love the beautiful layers it got and I am more the taste must be divine.
Padma Veeranki
Misti goja looks absolutely mouthwatering...I love Bengali sweets and this is definitely going to be my next try....The layers have come out so perfect!! You have explained it so well that no one can go wrong...Perfect sweet for the upcoming festive season!!
Vandana
Loved this recipe. I am a big fan of almost every Bengali sweet and goja is one of my favorites. I never tried making it but your detailed recipe and process shots have encouraged me to try it at home. Thanks for sharing this recipe.
ARCHANA
Misti goja is new to me and looks so delicious and flaky! such a delicious sweet. Goes to show that Bengali sweets are not just about sandesh.
motionsandemotions
you are right Archana...thank you so much
Malini
Goja looks yummy. It's a new recipe to me, you shared at the right time, and Festivals are right around the corner, we make sweets almost every week this month. I like deep-fried and flaky desserts, this recipe could be perfect for coming festive.
motionsandemotions
Thank you so much Malini
Pavani
Wow, that looks so flaky and so delicious. Preparation looks a little like making puff pastry with the layers. Would love to try and make this yummy Bengali dessert sometime.
Lata Lala
The traditional Bengali sweet recipe goja looks super tempting. Seems pretty easy to make this for special occasions.
Thanks for sharing.
The Girl Next Door
I have recently started exploring the vegetarian aspect of Bengali cuisine, and absolutely love it. Misti Goja is something completely new to me. I love how crispy and flaky it looks, and the many layers. I'm sure it tastes delicious!
Bless my food by Payal
Just from the appearance, goja is looking mouthwatering and o my, so easy to make with little and basic ingredients. Fabulous indeed.
Chitz
Slightly elaborate prep but I'm sure it would be totally worth it 🙂 They look yum and inviting!
Lathiya
Its so nice to learn different recipes from various regions. This bengali dish looks delicious.
SavoringTime in the Kitchen
It is so interesting reading about different sweets for holidays! We are going to be starting our biggest season of baking sweets soon too 🙂
Hayley Dhanecha
For me Diwali without traditional sweets and savouries like KJ's film without SRK 🙂 I've never had misti goja, but looking at your pics this is easy and doable recipe for anyone.
CURRY AND SPICE
Darun hoyechey puro byaparta! So loved!
Mayuri Patel
An interesting recipe Amrita. Bengali Misti Goja looks so delicious and must be with a melt in the mouth kind of texture as its layered with ghee. I remember immediately after Navratri we all would start preparing sweets and savories for Diwali and back then had to go to each others homes to help out too. Now times have changed.
jayashree
I love bengali dishes but goja is new to me. Would love to try it sometime, sounds and looks interesting to do too.
JollyHomemadeRecipes
What a lovely traditional dessert it is. I agreed with you, Kolkata is full of sweets bhandar. This misti goja surely looks delicious,and is very new to me. I’ll try it out some day!!
Pam
It looks delicious! I've heard of this but have never had it, need to try it soon. I bet "Grandma's" version back in the day was awesome! Thanks!
MySpicyKitchen
Thiugh we think we know about a state and it's cuisine, there is so much to learn specially the food that is not very popular but very common in home kitchens. Goja is a new to me and glad to learn about it through your blog.
Uma Srinivas
Learning new recipes everyday! This is totally new to me, thanks for sharing this with us. Look so yummy!
Sandhya Ramakrishnan
What a delicious dessert this is! I love traditional desserts and learning all the regional recipes. I have never heard of this and thanks for introducing the recipe to us.
Vandana
Looks delicious. I love Bengali desserts but never heard of this one. Will definitely try it.
My Culinary Journey
Wish you a very happy Diwali Amrita. Traditional recipe from Bengal Bengali Misti Goja looks so good.
The layers of goja have come out beautiful.
Ruxana Gafoor
Yummy and delicious...
Angie's Recipes
It looks like a very tasty dessert!