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Gaja is a popular sweet mainly eaten in various regions India Bangladesh and Nepal especially during festivals and festivals. It is famous for its crisp and sweet taste. Making gaja does not require ingredients but it is quite fun and tasty if you follow the right method. Let's see how to make gaza easily.

Materials

1. Flour – 2 cups
2. Ghee or oil – 3 tbsp to mix in the dough
3. Salt – A pinch to enhance the taste
4. Baking powder – 1 teaspoon (for crisping)
5. Oil – for frying

for Sira

1. Sugar – 2 cups

2. Water – 1 cup

3. Cardamom – 2-3 (for flavor)

4. Make the dough

First, mix flour baking powder salt and ghee well in a large bowl. If the ghee or oil is well mixed in the dough it will be crunchy. Now knead the flour with little water. Care should be taken that the dough is neither too soft nor too hard. A medium hard flour will do the job well.

1. Lychee Bella

Once the dough is kneaded well keep it covered for 15-20 minutes. Then cut small lechis from the dough. Each lychee should be of equal size, so that all the pods are roasted evenly.

1. leaves and cut

The lychees should be evenly rolled with a rolling pin. It is better to make it a little thick rather than thin, because it will make the dough crispy. Bela should be cut into squares or rectangles with the help of a knife. Triangle or round can be done if desired.

1. Frying process

Heat the oil in the pan. When the oil is hot, reduce the heat and drop the gajas one by one in the oil. The gajas should be fried slowly on medium flame, so that they are fried well from inside. When the jaggery turns golden, take it out and drain the oil.

1. Syrah is made

Sugar syrup should be made to sweeten the gaja. Boil sugar, water and cardamom in a bowl. The thread should be of medium density, i.e. should have a string tension. If the syrup is too thick, it will not mix properly on the gauze, and if it is too thin, the sweetness will not be good.

1. Mixing the syrup in the garden

The fried gajas should be dipped in the syrup and removed quickly. When the syrup is well applied to the rice, keep it in a separate container and allow it to cool. Chilling will harden the sirah and crisp the gaja.

1. Save

Once the gaja is cooled, it should be stored in an airtight container. It will retain its delicious taste for a long time. It can be eaten as a snack with tea or served to entertain guests.

Mix the ghee well while kneading the dough, it will make the gaja more crispy.It is important that the syrup is right consistency otherwise the amount sweetness may be too low or too high.While frying the oil should not be too hot too cold fry on medium heat.

Conclusion

Making gazza does not take much time but with patience and following the right method it is a lot of fun.Mochamche and sweet gaja are loved by everyone young and old. This dessert can be made at home with simple ingredients and little effort. Whether it festive occasion or just an afternoon snack this delicious gaja will give you and your family a unique taste experience.

So why the delay? Make fun jams at home today and enjoy sweet moments