Diwali is all about being with the family and eating some great food.
Here are four recipes that will have people spending a lot of time at
your dining table.
Jibhe Goja – From Durga Pujo to Diwali!
Madhushree Basu Roy and Anindya Sundar Basu of Pikturenama
have fond memories of Diwali being all about homemade sweets when they
were growing up in Kolkata. "Now, during Diwali, we have a side table in
the dining room that is stocked with a variety of sweets that you can
pick up each time you cross it and Jibhe Goja always features on it,"
says Roy. "It is a sweet that goes very well with tea; if you have a
Diwali lunch or dinner, you can wrap up with some Jibhe Goja topped off
with ice-cream. It's easy to make and store for up to a week, making it a
sweet that moves smoothly from Bijoya Dashami to Diwali. And in the
true making of special family traditions, it has also led to some
competitive eating between Anindya and his son!"
Ingredients:
For dough
- 2 cups all-purpose flour
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 1/2 tsp salt
- 150 ml water
- 1 1/2 cup sugar
- 150 ml water
- Any vegetable oil for deep frying
Make
a firm but pliable dough out of the ingredients listed under dough,
using a little water at a time. Knead for at least 6-8 minutes to get
the perfect dough. In a saucepan, take the water and sugar for the syrup
and bring it to a boil. Continue simmering on medium heat till it
thickens and has a syrup-like consistency. This takes about 10 minutes.
For the gojas- Make a small round ball and roll it out in an oval shape to the thickness of a puri.
- Score this with a knife.
- Place it into the hot oil (just like frying a poori).
- When the gojas have turned golden brown, take them out, strain and immediately dip in the sugar syrup.
- Make sure that the sugar syrup coats the entire goja. Using a tong, shake off the excess syrup and keep the goja on a plate.
- Once the gojas have cooled down, store them in an airtight container and consume within a week.
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