Jibe Goja (Bengali)

Ingredients:

Maida                : 250 gm
Ghee                  : 2 table spoon (For the dough)
Baking Powder  : A Good Pinch
Ghee                  : For deep frying
Sugar                 :  1 full cup
Water                : Half cup

Method:

Sift together the flour and the baking powder. Mix in the ghee and knead to a pliable dough with little water. Divide into 12 or 14 portions. On a floured pastry board, using a rolling pin, roll out into ovals about 1/8-inch thick. Make several small slashes on the ovals of the dough with the tip of knife or prick with a fork. Heat ghee in a pan and deep fry Goja until lightly browned and crisp. Remove from ghee with slotted spoon, drain off excess oil on absorbent paper. Then coat lightly by dipping in in the prepared syrup, leaving the goja to soak for one minute. Put on a flat dish and allow the syrup to set on Goja.

Syrup:
mix one full cup of sugar with half cup of water, put it on flame and make a thick syrup.

Regards
Chef Tirthankar Sengupta