I enjoy listening to my mom’s stories about my Nani’s cooking (her mom). She’s been sharing delicious kitchen tales for decades, and they’ve always held a special place in my heart.
She told me that, every Diwali, Nani made these heavenly gojiyas, alongside sweet rice, parsad, and kurma. The way she talks about these mouthwatering gojiyas is just heartwarming, so I decided to finally try making them myself.
The result was pure comfort and flavor that whisked me right back to Nani’s cozy kitchen.
What are Gojiyas?
Gojiya, also called gujiya or goja’s is a delightful fried dough cradled with a sweet, warmly spiced, moist coconut filling that’s pure magic in your mouth.
Where did gojiya’s originate?
These little wonders have their roots in India and found their way to the West Indies thanks to indentured laborers and immigrants who carried on this delicious tradition. It’s a hidden gem, not exactly stealing the spotlight in the Trini food scene, but I believe it deserves a place in our hearts and in our hands at tea or snack time. It’s one of those sweet treats we should never, ever forget about.
What are the ingredients in gojiya?
The coconut filling is the star of the show, made with either freshly grated dried coconut or convenient frozen grated coconut available at your local supermarket. The coconut is gently toasted to intensify its flavor and sweetened with brown sugar, infused with fragrant spices including cinnamon, nutmeg, and cardamom (ginger, cloves, and vanilla extract can also be added).
Is gojiya very sweet?
I have crafted a version that balances sweetness perfectly, resulting in a delectable treat that’s not overly sweet.
Feel free to customize the sweetness of the filling to your liking. My recipe uses three-quarters of a cup of brown sugar, which we find ideal, but you can adjust it to suit your personal preferences. Taste and make it your own as you cook.
Indulge in this spiced coconut-filled gojiya – a delightful fusion of flavors and cultures that will satisfy your sweet cravings.
Enjoy them warm or at room temperature for a perfect treat that captures the essence of the Caribbean and India.
If you try this recipe, please take a pic and tag me on social media, and also kindly leave a rating and comment below!
Do I have a full video tutorial for gojiya?
Yes! So, head on over to the full video –in the recipe box below–to discover the secret ingredients and techniques required to make this magical.
In a large bowl, combine the all-purpose flour, salt, brown sugar, and baking powder. Add the butter or ghee and rub it into the dry ingredients until well mixed.
Gradually add water while kneading until the mixture forms a smooth, soft dough. This should take approximately 3 minutes. It’s better to have a slightly sticky dough that you can adjust with a pinch of flour, rather than an overly stiff and dry one.
Form the dough into a large ball and cover it with a wet paper towel. Allow it to rest for 15-30 minutes. Optionally, you can rub the dough’s surface with oil, place it in a resealable bag or airtight container, and refrigerate it for several hours or overnight for a fluffier result or advance prep.
While the dough is resting, prepare the coconut filling. In a pot over medium heat, combine all the ingredients for the filling and cook for about 3 minutes, stirring continuously. If it appears too dry, add a touch of water to moisten it. Be cautious not to overcook or allow it to clump and harden. You can prepare this filling a day in advance if desired.
Divide the rested dough into 12-16 equal portions and shape each into a ball (known as “loyah”). Allow them to rest for an additional 10 minutes.
When you’re ready to cook, heat the oil in a deep frying pan or Dutch oven over lowheat.
Take one piece of dough and roll it out into a 4-5-inch round on a floured surface. Place a portion of the coconut filling along the center, leaving about 1/2 inch of space from the edges. Avoid overfilling to prevent breaking during cooking. Fold the dough in half to create a half-moon shape, then use a fork or press to seal the edges. As an added precaution, roll the edge of the dough inwards to ensure a tight seal. Repeat with the remaining dough and filling.
In batches, fry the filled dough pieces, turning them as required, until they are golden brown and puff up, approximately 30-60 seconds per side. Continuously pour hot oil over the dough to help them rise faster. Flip them as soon as they puff up and achieve a lovely golden color, being mindful that overcooking can result in stiff gojiya.
Place the fried gojiya on a paper towel or parchment paper lined tray to remove excess oil. Repeat the frying process with the remaining dough.
Eat at your discretion.
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Calories: 531kcal | Carbohydrates: 24g | Protein: 2g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 7mg | Sodium: 97mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg