Goji – गोजी (Dry fruit pocket)

Goji are also known by various names like Gujiyas or Karanji. They look like Spanish Empanadas and are crisp fried pastry with a dry fruit filling. They are not an overly sweet dish and you can always adjust the ingredients according to your health concern. In Nepal, these delicatessens are made during Tihar/diwali, but are popular year around. The outer layer is made from all purpose flour, whereas the stuffing is made from mawa (Milk powder), sugar and nuts of your choice. They remain fresh for several days if fried crisp.

 

Here is my version of Goji (गोजी ) recipe

Goji wrapper/jacket:
3 cups all purpose flour
1/2 cup ghee
warm water as needed

Filling:
1 cup dry fruits, finely chopped – choice of yours
1 cup Mawa (khuwa) or dry milk powder
3 tbsp ghee
powdered sugar 1 cup
milk 2-3 tbsp

Frying:
Oil to deep fry

Preparing Dough:Optional:
Shredded coconut and sugar syrup for decoration

Mix flour, ghee and warm water. Kneed until it becomes soft dough. Cover the dough with a moist cloth and set it aside for about 30 mins.

Preparing Filling:
In microwave warm milk and ghee together, gradually add milk/mawa powder and keep mixing them until all is mixed evenly. If you don’t have mawa or milk powder, you can use suji flour (semolina). If you are using suji, dry roast it first.
Cool the Mawa/Milk powder/Roasted suji mix. Add powdered sugar along with dry fruits and mix them all together.

Making Goji wrapper/pastry:
To make goji, take small ball of dough. Roll it out to a small circle, about 4 to 5 inches diameter. Add about 1 tbsp of the filling in the centre. Do not add too much of filling to avoid the difficulty in shaping them as well as the chance of them breaking while frying. Dab water all over the circumference edge so that it sticks together when you fold it.

goji_fork

goji design

Gently fold it, press the edge and make the half circle shape. Now, give it the goji shape(see image).

If you don’t know how to shape them into goji shape, you can simply use fork to press the edge and give it an attractive closure (see image). Just make sure edge is perfectly sealed.

 

Deep fry goji in low flame until they are slightly golden.

Optional – after it cools down, touch the upper surface of goji with some sugar syrup and sprinkle shredded coconut to decorate.

 

Goji

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Author:Sunita

Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

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