TRADITIONAL JEEBE GAJA |Step-byStep Tutorial by MasterChef Oindrila| জীবে গাউজা, মঙ্গলা মিষ্টি আনন্দ

For us Bengalis (myself included), festivals and food – we can't have one without the other. With Rath Yatra approaching, I wanted to share the recipe for Rath Special Jeebe Gaja.

This very famous sweet treat in Puri is a must-have for the festival and an offering to Lord Jagannath.

For me and my dad, Rath Yatra isn't complete without this dessert. This is his absolute favorite, and there's no better time to make it than now.

The recipe is simple, the taste is incredible 😋, and it's perfectly crispy.

Happy Rath Yatra and happy cooking!

Recipe:
Ingredients:
- 1 cup refined flour
- 1/4 tsp salt
- 3 tbsp ghee
- 1/3 cup water (approx.)
- 2 tsp corn flour
- 2 tsp oil
- Oil for deep frying

Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 3-4 cardamoms
- Squeeze of lemon
Instructions:
1. Dough Preparation:
- Mix 1 cup of flour with 1/4 tsp of salt.
- Add 3 tbsp of ghee and mix until it resembles wet sand.
- Gradually add 1/3 cup of water to form a firm dough.
- Let the dough rest for 1 hour.

2. Rolling and Layering:
- Divide the dough into 5 balls and roll each ball out thinly until almost transparent.
- Spread a mix of 1/2 tsp corn flour and 1/2 tsp oil on each rolled dough.
- Layer them on top of each other and roll again.
- Cut into 3/4 inch pieces and roll each piece again.

3. Frying:
- Deep fry the pieces in hot oil until golden and crispy.

4. Sugar Syrup:
- Boil 1 cup sugar, 1/2 cup water, and cardamoms until it reaches a one-string consistency.
- Add a squeeze of lemon to prevent crystallization.
- Let it cool to room temperature.

5. Finishing:
- Dip the fried pieces in sugar syrup for a minute, then drain the excess syrup.
- Serve and enjoy!

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