Make a firm but pliable dough out of the ingredients listed under dough. ust make sure to add water little by little since the exact quantity of water needed for a firm dough can also depend on the quality of the flour. Knead for atleast 6 - 8 minutes for get the perfect dough.

The sugar syrup can be made in advance and kept. In a saucepan, take the water and the sugar and bring it to a boil. Continue simmering on medium heat till it thickens and has a syrup like consistency. We don't need to bring colour to the syrup. This process takes about 10 minutes.

Now for making the gojas, make small round balls of the dough and start rolling them out in an oval shape. The thickness can be that of a puri or luchi.

In the meanwhile, take oil in a frying pan for deep frying and start heating it.

The sugar syrup, in case made in advance, should be warm.

Take a knife and score the flattened doughs (basically make small punctures so that air escapes and they don't rise when dipped in the oil)

Like an assembly line, follow the process: 1) Make a small round ball and roll it out. 2) Score the dough with a knife. 3) Release the dough in the hot oil (just like frying a poori). You need to control the temperature of the oil so that the gojas don't burn. 4) When the gojas have turned golden brown, take them out, strain oil and immediately dip in the sugar syrup. 5) Make sure that the sugar syrup coats the entire goja and then using a tong, shake off excess syrup and keep the goja on a plate.

This entire process takes about 20 minutes for all the gojas to be made. You can even make a few and leave the rest of the dough in the refrigerator for another day.

Once the gojas have cooled down, store them in an airtight container and consume within a week. I can promise you that they finish off in a jiffy.