Goja is a sweet, deep-fried hand pie with a rich coconut filling, often made for holidays like Diwali and Holi. With it’s signature red filling and warm spices, there is joy in every bite. This recipe also includes a gluten-free alternative.
For more Diwali favorites, try my recipes for Parsad, Mithai, and Gulgula next.
Guyanese Gojas
When I asked my mother how to make goja, she told me, “Just make a bake dough, stuff it with coconut, and then fry it!” That simple advice still makes me laugh, but it’s the heart of this recipe. Of course, we’ve added a few more details and options, like a gluten-free version, but the essence remains the same—delicious, coconut-filled pastries that are deep-fried to perfection.
What I love most about this traditional recipe is that it connects me to my grandmother Evelyn. She made these and other sweets for Diwali. After we spent what seemed like months cleaning her house in preparation for Diwali we were rewarded with delicious goja!
Growing up with a Hindu grandmother, these were a staple during celebrations. But, they’re just as good on any day when you want something festive. Whether you’re celebrating or just craving something sweet, this recipe, with its gluten-free alternative, makes sure everyone can enjoy the timeless taste of goja.
Goja is easy to roll, fill, and fry, creating a perfectly crispy and sweet hand pie every time. The grated coconut with a touch of ginger in the filling is simply mouthwatering.
Why You’ll Love This Goja Recipe
- Versatile: Enjoy gojas with a cup of coffee, as a dessert, or a snack any time of day. Their sweet coconut filling and crisp pastry make them perfect for any occasion.
- Festive: These deep-fried treats are a must during Hindu holidays like Diwali and Holi. They really bring that special, traditional touch to the celebration.
- Customizable: My recipe offers both a traditional and gluten-free option, so you can easily adapt it to fit your dietary needs. Whether you’re making it for yourself or sharing with others, everyone can enjoy the same delicious flavor.
What is goja?
Goja is a Guyanese variation of the Indian pastry gujiya/gujhia, traditionally enjoyed during festivals. Gujiya/gujhia is popular in Uttar Pradesh and Bihar, the regions from which most Indo-Guyanese ancestors came. While both goja and gujiya are deep-fried and filled with sweet ingredients, Goja typically features a coconut filling with spices like cinnamon and ginger, while the original Indian version often contains dried fruits or khoya (sweetened milk solids). This Caribbean twist on the classic boasts a unique flavor with a touch of local influence. You can learn more about Gujhia here.
Ingredients for Goja
When making Goja, I use slightly different ingredients depending on whether I’m preparing the traditional version or a gluten-free option. Here’s a breakdown of each ingredient and how it works in the recipe:
For the Dough
- All Purpose Flour: Provides structure for the dough; it’s key to getting the right texture when frying.
- Brown sugar: Adds sweetness and helps with browning, giving the dough a hint of caramel flavor.
- Baking powder: A little bit of baking powder helps to aerate the dough, giving it a light texture.
- Salt: A little goes a long way to enhance the flavors of the dough and balance the sweetness.
- Warm Spices: Adding cinnamon, cloves and nutmeg to the dough intensifies the flavors in the filling.
- Coconut milk: Adds richness and moisture, making the dough tender and flavorful.
- Butter: Melted oil adds moisture and richness while complementing the coconut flavors in the dough and filling.
- Water: Used to seal up the dough before frying.
For the Filling
- Freshly grated coconut: The star of the filling, bringing fresh, natural sweetness and texture to every bite.
- Granulated Sugar: Adds sweetness to the filling. You can also use brown sugar.
- Spices (cinnamon, cloves, nutmeg): These warm spices elevate the flavor and give the filling that comforting, spiced note.
- Almond extract (or mixed essence): Adds a fragrant depth that pairs beautifully with the coconut.
- Freshly grated ginger: Provides a subtle zing, balancing out the sweetness and adding complexity.
- Salt: Enhances the sweetness of the filling while balancing the spices.
- Full fat coconut milk (optional): Adds richness and moisture ensuring the filling stays soft and flavorful.
- Red gel food coloring (optional): Gives the goja its signature festive look, perfect for holiday celebrations.
- Oil: Needed for frying to a crisp, golden perfection.
Make it gluten free:
- Psyllium husk: This acts as a binder, giving the gluten-free dough the right texture to hold together when fried.
- Warm water: Use this to activate the psyllium husk, forming a gel that mimics gluten’s structure.
- Gluten Free All Purpose Flour: Replaces traditional flour, keeping the dough light and crispy.
- Baking powder: Still essential to create that light, airy texture in the gluten-free dough.
- Salt: Balances and enhances the flavor of the dough.
- Brown sugar: Sweetens the dough and helps it brown nicely when fried.
- Coconut milk (warm): Adds a touch of flavor and moisture to the gluten-free dough, keeping it tender.
- Warm Spices: Adding cinnamon, cloves and nutmeg to the dough intensifies the flavors in the filling.
- Oil (suitable for frying): Choose an oil with a high smoke point to fry the gojas evenly.
See recipe card for quantities.
How to Make Goja
Prepare the Traditional Dough
First, I combine the flour, baking powder, salt, sugar and warm spices in a mixing bowl. Then using my fingertips or a fork, I rub in the butter until the mixture resembles breadcrumbs.
Then I make a well in the center and pour in the coconut milk. Using a silicone spatula, I fold everything together until a soft dough forms.
Once it comes together, I transfer it to a floured surface and knead it for about 5 minutes until smooth. Then I cover the dough with a kitchen towel and let it rest for 30 minutes before shaping.
Prepare the Gluten-Free Dough
For the gluten-free version, I start by mixing the psyllium husk with warm water in a small bowl to form a gel, then set it aside. While that’s working, I combine the gluten-free flour, baking powder, sugar, warm spices and salt in a mixing bowl.
Then, just like with the traditional dough, I rub the butter into the flour mixture until it turns crumbly. I add the psyllium gel, followed by the coconut milk. Then, using a spatula, I fold the ingredients together until a dough forms. I knead the dough on a floured surface, shape it into a ball, and let it rest in a greased bowl for 20-30 minutes under a damp towel.
Make the Coconut Filling
While the dough is resting, prepare the coconut filling. I combine the grated coconut, cinnamon, cloves, nutmeg, almond extract (or mixed essence), grated ginger, salt, coconut milk, and coconut oil in a bowl.
Then, I transfer the mixture to a saucepan and cook it over medium heat for 2-3 minutes, just until the sugar dissolves and the flavors meld together. Once it’s done, I remove it from the heat and let it cool completely before stuffing the dough.
Shape the Goja
When the filling is fully cooled, I divide the rested dough into 12 pieces. Each piece is rolled into a ball, and I use a rolling pin to flatten it into a small disk. I add 1 1/2 to 2 tablespoons of the coconut filling to each disk, then brush the edges with cold water.
Folding the dough over, seal the edges by crimping them with a fork (or use an empanada press if you have one!).
Shaping Gluten-Free Dojas
To shape the gluten-free gojas, I divide the dough into six, then roll each piece out to about 1/8th inch thickness, then using a hand pie cutter cut into my desired sizes. Then I am ready to stuff with the coconut filling.
How to Fry Gojas
In a deep frying pan, I heat 3-4 cups of oil over medium-high heat until it reaches about 320°F – 350°F. Then I fry the gojas until golden brown on both sides, around 2 minutes per side.
Once done, I remove them from the oil and let them drain on paper towels. After cooling for about 5 minutes, they’re ready to enjoy!
Variations
- Coconut: I really want you to aim for fresh coconut but if it’s not available, you can substitute freshly grated coconut with frozen grated coconut or coconut flakes. If you’re using sweetened coconut flakes, be sure to skip adding extra sugar to avoid an overly sweet filling. I also pulse it a few times in the food processor so that it has a texture consistent to grated coconuts.
- Dried fruit: Add a twist to the traditional filling by mixing in dried fruits like raisins, dried cherries, or currants for extra texture and bursts of sweetness.
- Nuts: For added crunch and flavor, fold in chopped nuts such as pistachios or slivered almonds into the filling, or sprinkle them on top before serving.
- Sweetened Milk Curds: Try the originally Bihari version by adding some sweetened milk curds. Check out my paynoose recipe to see how to make it.
- Air Fried: For a lighter version, you can air fry the gojas at 350°F for 8-10 minutes, flipping halfway through, until they’re golden brown and crispy. They won’t be quite as crispy as the deep-fried version, but still delicious!
- Make it Gluten Free: If you are gluten-free you can enjoy this delicious treat with out the tummy ache. See recipe card for instructions on how to make the gluten free dough.
Storage
Goja is best enjoyed fresh, while the pastry is still crispy. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F for about 5-7 minutes to bring back some of that crispiness. Just note that the texture may soften slightly after storing.
Tips for the Best Goja
- Let the dough rest. Allowing the dough to rest for 20-30 minutes helps it become more pliable and easier to work with, especially for rolling and shaping.
- Use freshly grated coconut. Fresh coconut adds a richer flavor and better texture to the filling compared to pre-packaged alternatives.
- Keep the oil temperature consistent. Fry at 320°F – 350°F to ensure the gojas turn golden brown and crispy without becoming greasy or undercooked.
- Don’t overfill the pastry. Stick to 1 1/2 to 2 tablespoons of filling to avoid leakage during frying, which can cause the gojas to fall apart.
- Crimp the edges tightly. Use a fork to press the edges firmly together to ensure the filling stays sealed inside while frying.
- Monitor the dough consistency. If the dough feels too dry, add a touch more coconut milk; if too sticky, dust with more flour while kneading.
Frequently Asked Questions
You can make the dough ahead of time and store it in the fridge for up to 24 hours. Just be sure to let it come to room temperature before rolling and filling.
If your dough feels too sticky, it might be due to excess moisture. Dust your work surface and dough with more flour as you knead to achieve the right consistency.
You can freeze the uncooked goja after filling and sealing them. When ready to cook, fry them directly from frozen—just add an extra minute or two to the frying time.
Guyanese Goja with Gluten Free Option
Equipment
- Mixing Bowls
- Rubber Spatula
- Rolling Pin
- Frying Pan or skillet
- Fork
- Deep-fry thermometer
Ingredients
For the Dough
- 1 3/4 cups All Purpose Flour plus more for dusting work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter may use coconut oil or dairy free butter
- 2 tablespoons brown sugar
- ½ cup coconut milk plus 2 tablespoons
For the Filling
- 3 cups freshly grated coconuts
- 3/4 cup granulated sugar may use brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon almond extract may use mixed essence
- 1/2 teaspoon freshly grated ginger
- ¼ teaspoon salt
- 2 tablespoons full fat coconut milk optional
- 3/4 teaspoon red gel food coloring optional
Make it gluten free:
- 2 tablespoons + 1 teaspoon psyllium husk
- 1 cup warm water
- 2 cups Gluten Free All Purpose Flour plus more for dusting
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 cup coconut milk
- 3-4 cups suitable for frying
Instructions
Traditional Dough:
- In a mixing bowl combine the flour, baking powder, sugar, salt and warm spices and mix well. Then using a fork or your fingertips add the butter and mix until it looks a bit like bread crumbs.
- Next make a well in the center of the ingredients and coconut milk. Then use a silicone spatula or your fingertips to mix everything until you form a soft dough.
- Turn the dough onto a floured surface and gently shape it comes together in a ball. Cover with a kitchen towel or damp paper towel and let it rest for 30 minutes.
- After 30 minutes your dough is ready to be shaped into the gojas (see the section below labeled shape and cook the goja for next steps).
Gluten Free Dough:
- In a small cup or bowl, combine the psyllium husk and warm water. Mix well to form a psyllium gel and set aside.
- While the psyllium gel is forming the combine the gluten free all-purpose flour, baking powder, sugar, cinnamon, gloves, nutmeg and salt in a mixing bowl. Then rub the melted butter into the flour to form a crumbly texture.
- Form a well in the center of the flour mixture from earlier, then pour the psyllium gel and the coconut milk into the center.
- Use a rubber spatula to fold the flour into the liquid. Then knead on a lightly floured surface and shape into a dough ball. Place the dough ball in a greased bowl, cover the dough with a damp paper towel or clean kitchen towel and let it rest for 20 to 30 minutes.
Cook the filling:
- While the dough is resting make the coconut filling by combing all the ingredients into a bowl and mixing well. Then add the ingredients to a saucepan and cook for 2-3 minutes to dissolve the sugar and bring the flavors together.
- Remove from the heat and allow to cool completely before stuffing the dough.
Shape and cook the goja:
- When the filling is completely cooled, separate the rested dough into 12 pieces. Shape each piece into a ball. Then using a rolling pin, roll each ball into a flat disk. Fill each disk with 1 1/2-2 tablespoons of filling. Next brush the edges with cold water, fold over in half and seal the edges by crimping with a fork. You can also use an empanada press to make these!
- For the gluten free dough: divide the dough into 4 to 6 pieces then roll the dough out until it it 1/8 inch thick. Then using a hand pie or, cut the dough into round disks about the size of your palm. Then add 1 1/2 to 2 tablespoons of the coconut filling to one half of the rolled out dough. Next brush the edges with cold water, fold over in half and seal the edges by crimping with a fork.
Cook the Goja
- Add 3-4 cups oil to a deep frying pan on medium-high heat. When the oil is hot (about 320 °F -350°F) add the gojas to the oil and cook until golden brown on each side (about 1 to 1 1/2 minutes each side).
- Remove from the oil and allow to drain on a kitchen towel or a few paper towel sheets. Allow to cool for about 5 minutes before serving.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Peera (Milk/Doodh Peda)
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