This pastry is a variation of the Indian version called, gujiya/gujia. Read more here.
Every year for Diwali or Holi my mom and grandmother would pack little bags of sweets to share with friends and family. Those bags always contained mithai, peera, parsad, and goja. I distinctly remember them making this pastry during holidays and not during Hindu religious functions. These little fried turnovers were filled with a spiced coconut that also contained a lot of ginger. Brown sugar and aromatics were added for more flavor. The pastry part was also very memorable. My grandmother's version was very thin and crisp right out the fryer. After it cooled, it became so soft and yummy.
I always had a preference for my grandmother's goja. She was particular in how she made them. I realized later it was because of the grated coconut and ginger. She used a traditional grater that got the coconut to a very fine texture. I always helped both my mom and grandmother to grate the coconut and let me tell you, it's a lot of work. Especially if you have little kids around that constantly need your attention! The texture of the coconut does make a difference in the finished product, but using the fine side of a box grater can help achieve a similar result.
After coconut is grated, add cinnamon, nutmeg, ginger, vanilla and almond essence, and brown sugar.
Alternative options for Coconut
The coconut grater used for this recipe is a traditional utensil and cannot be easily sourced. It also requires a lot of time even though it grates the coconut quite finely. Here are some alternate options:
- Frozen grated coconut - squeeze liquid out after thawing, otherwise goja will be soggy
- Box grater - use fine side of grater
- Flaked sweetened coconut - do not add any sugar if using this option, chop as fine as possible
After kneading dough, let rest for a minimum of 1 hour then pinch off small pieces.
After rolling dough ball, rub some water around edges then place coconut on one half. Fold over and seal with a fork.
Repeat until all dough has been used. Some coconut may remain, it can be frozen for another use.
Heat oil in a deep wok, fry until light golden brown. My grandmother says the darker the goja is fried, the harder and more stiff the dough will be once cooled, so frying to a very light brown is preferred.
Make it your own
My grandmother sometimes adds raisins to her filling, but why stop there? Here are some suggestions for additions:
- Raisins
- Currants
- Dried cherries
- Nuts- slivered almonds, pistachios, pecans (best when toasted)
- Maraschino cherries, chopped
Goja (Gujiya) – Spiced Coconut Turnover
Ingredients
Pastry:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon white sugar
- 1 tablespoon shortening
- 1 cup ice cold milk
- Few drops vegetable oil (for top of dough ball)
Filling:
- 3-4 cups desiccated coconut, grated (about 2 coconuts)
- 2 heaping tablespoon fresh ginger, grated
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon almond essence
- 2 teaspoon vanilla or mixed essence
- ¾ cup brown sugar
- ¼ cup water for sealing dough
- Flour for fork, when sealing
- Oil or ghee for frying
Instructions
- Make the dough. Mix flour, baking powder, and sugar together. Rub in shortening until fine crumbs form. Add cold milk a little at a time until dough comes together. Knead until dough is smooth.
- Rub a little oil on top of dough ball and cover with damp paper towel. Let rest for minimum one hour.
- Using a standard box grater- Crack coconut, drain water. Remove coconutmeat from shell. Cut into small pieces. Grate coconut on fine side, set aside.
- Grate ginger, add to bowl with coconut. Add remaining ingredients. Mix well, set aside until ready to assemble.
- Pinch off small pieces of dough, golf ball sized. Cover all dough balls with damp paper towel to keep from crusting.
- Roll dough ball thinly to ⅛inch thickness. Dip finger or pastry brush in water and rub the edges of dough. Place 1 ½ tablespoon coconut mixture in center. Fold dough over coconut, press with fork to seal edges. Dip fork in flour to keep from sticking to dough. Repeat until all dough has been used up. Remaining coconut can be frozen for later use.
- Heat oil for frying. Deep fry turnovers until light golden brown.
Notes
Alternately, gojas may be baked. After filling each turnover, brush tops with a mixture of melted butter and few tablespoon milk. Bake at 350 degrees for 15-18 minutes until light golden brown.
Debbie says
Thank you for sharing this scrumptious recipe.
I've always wanted to know the exact details.
Will definitely try it soon.
Sao says
Thank you again for sharing these recipes!!!
When you say shortening - can ghee work? Or does it have to be "shortening" ala Crisco etc?
Alica says
Hi there, you can use ghee or even unsalted butter in place of the crisco. :).
MARIE says
Hi Alica,
Have you changed the recipe? I remember using carnation milk and more butter in the dough from your previous recipe. I will be making the gojas for Phagwah and I want to make sure they taste good.
Thank you
MARIE says
Hi Alica,
Have you changed the recipe? I remember using carnation milk and more butter in the dough from your previous recipe. I will be making the gojas for Phagwah and I want to make sure they taste good.
Thank you
Alica says
Hi Marie, no I haven't changed the recipe.
Marie says
Hi Alica,
Sorry to bother you again. Do you think I can use carnations milk and a bit more butter like your previous Facebook recipe had stated?
Alica says
Yes, sure it will turn out good. 🙂
Resh PE says
Thank you for sharing, Ive never made this but my ajee used to, which I remember as a young girl in Guyana.
I’m using your recipe with a small twist, pie crust, and will bake it. Hopefully it’ll be as crunchy.
Ravina says
Hi Alicia,
Do you think I can use puff pastry?
Alica says
Hi Ravina,
You can use puff pastry, but it will be a completely different texture- more airy. It will still taste great :).
patricia says
Your recipies are Awesome and Accurate! Thanks.