Guyanese Goja with Gluten Free Option

Guyanese Goja plated on a gold plate on cream background. One of the goja's is cut in half to reveal the red filling.

Guyanese Goja with Gluten Free Option

Goja is a sweet, deep-fried hand pie with a rich coconut filling, often made for holidays like Diwali and Holi. Tinted red and perfectly spiced, this recipe also includes a gluten-free alternative.

Course Dessert

Cuisine Caribbean/Gluten Free, Guyanese

Keyword best goja recipe, gluten free goja, gluten free goja recipe, goja, goja recipe, Guyana goja recipe, guyanese goja, guyanese gojas, how to make goja, what is goja

Prep Time 45

Cook Time 15

Servings

Calories 347kcal

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.

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