Goja Recipe | Dali Goja | Bangoli Goja | Murali | Holi special sweet goja recipe | Kathi Goja

Hello everyone.
today's recipe is Holi special goja recipe.
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It's that time of year again; Labor day. In New York every labor day we celebrate the West Indian Day Parade. A day celebrating every aspect of our culture. At this parade every single island of the Caribbean is represented and celebrated. We sing, dance, cook, eat, and most importantly create an environment of togetherness and love. While getting my mas costume ready today I had a hankering for Kurma. Kurma is a sweet and crunchy treat that my grandmother would make for me as a child; one of my favorite Trinidadian snacks. Fried mouthfuls of spiced dough in a sugary glaze, they can be found and purchased throughout most island school ‘tuck shops’and corner vendors. Kurma in Trinidad can take one of two forms. The hard and thin kurma is similar to large matchsticks and is very crunchy, while the soft or fat kurma are much richer and pillowy in texture. Hard kurma is by far the most popular form of kurma in the Caribbean and this is the type of kurma I decided to make today. Here's what you'll need:
Sadly, all good things come to an end except my blogging of course. The activity- and action-packed days of summer are now a refreshing memory. My annual Fourth of July BBQ, a family vacation in exquisite Turks and Caicos, elaborate birthday parties, graduation parties, potlucks, concerts, road trips, camping trips, and family visits. Some of us visited every park, beach, and museum within a 10-mile radius. We kept going and going and going, all in an eager attempt to maximize the few warm months of summer. Now that it’s over, I am enjoying the calmer, colorful days of fall and looking forward to a peaceful winter. I am grateful that living in a temperate zone allows us to break, restore, and renew for a few months.
INGREDIENTS:-
* 2 Cup flour
* Water
* refined oil ( ghee )
* 500 gm sugar
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