Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) | How to make Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)

By Antara Navin  |  6th May 2016  |  
5.0 from 1 review Rate It!
  • Bengali Special Jibe Gaja (Tongue shaped fried pastry dough), How to make Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)
Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)by Antara Navin
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

38

1





Video for key ingredients

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About Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)

Jibe Gaja is a traditional Bengali fried food or dessert. Jibe literally means tongue and gaja means fried pastry. This is a sinful delight prepared during festive occasions and this is also served as prasad in 'The Jagannath Temple of Orissa'. So it is famous both in West Bengal and Orissa. The flour is kneaded with lots of ghee or white oil and then rolled, layered with more ghee to create layers. Deep fried and then dipped in a thick sugar syrup to create these sinfully delicious fried goodies. It is a bit fattening but you can treat yourself once in a while.

Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) is a popular aromatic and delicious dish. You can try making this amazing Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) by Antara Navin has detailed steps with pictures so you can easily learn how to cook Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) at home without any difficulty. Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) is enjoyed by everyone and can be served on special occasions. The flavours of the Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) would satiate your taste buds. You must try making Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) this weekend. Share your Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Antara Navin for inputs. In case you have any queries for Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) you can comment on the recipe page to connect with the Antara Navin. You can also rate the Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) and give feedback.

Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)

Ingredients to make Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)

  • For the dough:
  • 1/2 cup maida or all purpose flour
  • 1/2 tsp baking powder
  • 2 and 1/4 tbsp ghee (or unsalted butter)
  • 1/4 tsp salt
  • Cold water as required to knead the dough
  • For syrup:
  • 1 cup sugar dissolves in 1/2 cup water
  • 2 tsp milk
  • 1/4 tsp edible food color
  • 1/2 tsp cardamon powder
  • Kewra water (optional)
  • Other Ingredients:
  • Oil for frying
  • Powdered sugar for garnishing (optional)

How to make Bengali Special Jibe Gaja (Tongue shaped fried pastry dough)

  1. Add baking powder and salt into the flour and sieve the flour. This process helps to distribute baking powder and salt evenly and makes the flour light and fluffy.
  2. Add ghee into the sieved flour. Mix the flour by hand till the flour blends well with the ghee. Take a little less than a quarter of ice cold water and knead the flour into a firm and soft dough.
  3. Wrap the dough with a plastic cling cover and refrigerate it for 30 minutes. (Do not skip this step as the resting helps the gluten to be activated in the dough which helps the flour to bind well.)
  4. Take a teaspoon of rice flour and a teaspoon of ghee and mix it in a small bowl. This will be the pastry gum.
  5. In the meantime, prepare the sugar syrup. Heat the mixture of sugar and water until the sugar dissolves.
  6. Once the sugar dissolves, add 2 tsp milk. You will see impurities float on top. Remove the impurities with the help of a slotted spoon.
  7. Add the kewra and cardamon powder. Then add the edible food color to get a kesri color.
  8. Continue heating the sugar syrup till you get a single thread consistency.
  9. You can check the sugar syrup consistency by dissolving a drop of syrup in a bowl of cold water. If the drop does not dissolve and immediately bubbles on the surface then the sugar syrup is ready. Remove the sugar syrup from the heat.
  10. After 30 minutes, take out the dough and knead it again lightly with fingers. Make 2 medium sized balls from the dough.
  11. On a lightly floured surface, take a ball and roll it into a circular disc 1/6 - 1/7 inch thickness using a rolling pin. Keep it covered. Take the second ball and roll it into circular disc of almost the same size as the first one.
  12. Spread a little of the pastry gum on the top surface of one circular disc and cover it with another one. Again smear the top of the second circular disc with little pastry gum. Cut this sandwiched tortillas into half horizontally.
  13. Take one half, roll it tightly to a log. Cut 1" pieces from this log and roll out each piece to a long thin rectangle like the shape of a tongue (jeeb). Repeat with the other half and keep it covered at all times.
  14. Take sufficient oil or ghee in a wok or skillet. Heat it. The oil should neither be too hot nor too cold.
  15. Take a little piece of dough and put it into the oil. If the piece of dough rises to top at once and does not brown immediately, then the oil is ready.
  16. If the piece of dough rises to the top and burns immediately, then lower the flame and wait for 2 minutes, then add the gaja.
  17. Fry the gaja till they are golden brown, then drain and keep on absorbent paper. Once you are done with the frying let the gaja cool down.
  18. Add the gajas one by one into the warm sugar syrup and stir it carefully so that the the gajas are coated evenly on all sides. Keep the gajas immersed in the syrup for 2-4 minutes.
  19. Remove the gajas from the syrup and let it rest on a greased plate in open air for atleast an hour so that the syrup dries. Flip the gajas in between so both the sides dry equally.
  20. Serve it immediately or store it in an air tight container. You can garnish the jibe gajas with powdered sugar but this is again optional.

My Tip:

You can check the sugar syrup single thread consistency by dissolving a drop of syrup in a bowl of cold water. If the drop does not dissolve and immediately bubbles on the surface, then the sugar syrup is ready.

Reviews for Bengali Special Jibe Gaja (Tongue shaped fried pastry dough) (1)

Maanika Hoon2 years ago

wow! they are really tongue shaped and look so yummy :D
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