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Goja (Gojiya) - Spiced Coconut Turnovers Recipe

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This recipe for Goja (Gojiya) - Spiced Coconut Turnovers, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Malina


2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp white sugar
1 tbsp shortening
1 cup ice cold milk
Few drops vegetable oil (for top of dough ball)

3-4 cups desiccated coconut, grated (about 2 coconuts)
2 heaping tbsp fresh ginger, grated
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp almond essence
2 tsp vanilla or mixed essence
3/4 cup brown sugar
1/4 cup water for sealing dough
Flour for fork, when sealing
Oil or ghee for frying

Make the dough. Mix flour, baking powder, and sugar together. Rub in shortening until fine crumbs form. Add cold milk a little at a time until dough comes together. Knead until dough is smooth.
Rub a little oil on top of dough ball and cover with damp paper towel. Let rest for minimum one hour.
Using a standard box grater- Crack coconut, drain water. Remove coconutmeat from shell. Cut into small pieces. Grate coconut on fine side, set aside.
Grate ginger, add to bowl with coconut. Add remaining ingredients. Mix well, set aside until ready to assemble.
Pinch off small pieces of dough, golf ball sized. Cover all dough balls with damp paper towel to keep from crusting.
Roll dough ball thinly to 1/8inch thickness. Dip finger or pastry brush in water and rub the edges of dough. Place 1 1/2 tbsp coconut mixture in center. Fold dough over coconut, press with fork to seal edges. Dip fork in flour to keep from sticking to dough. Repeat until all dough has been used up. Remaining coconut can be frozen for later use.
Heat oil for frying. Deep fry turnovers until light golden brown.

Number Of Servings:
Number Of Servings:
15-20 small gojas
Personal Notes:
Personal Notes:
Alternately, gojas may be baked. After filling each turnover, brush tops with a mixture of melted butter and few tbsp milk. Bake at 350 degrees for 15-18 minutes until light golden brown.




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