My Grandma used to prepare elo jhelo every year during Bijoya Dashami. There would be other delectables as well. But elo jhelo stuck with me because it sounded so funny yet yummy. Ingredients required are also very simple and few.
2 cups All purpose flour
1 tbsp Refind oil for (moyan)
Sufficient amount of oil for frying
Water to knead the dough
Pinch of salt
2 cups of Sugar
2 cups of Water
Place flour in a bowl. Add oil, a pinch of salt. Knead into a tight dough using adequate water. Cover and leave aside for 1/2 hour.
Divide the dough into small equal sized proportions. Roll out each walnut sized balls into thin oval shaped puris. Now with the help of knife slit along the puri without cutting the edges as demonstrated in the picture.
Roll the slitted puri tenderly as in the picture.
Here goes my elo jhelo in kadai....
Heat oil in a heavy bottomed pan, lower the flame and deep fry elo jhelo one at a time until light brown in color and evenly done. Place the fried elo jhelo on a tissue paper towel to absorb excess oil and let it cool.
Fried nimkis before dipped in syrup
Prepare syrup in a broad based vessel by pouring water and sugar. Bring it to boil till the syrup thickens to produce bubbles. The syrup will reduce to almost half. Add the ello jhelo at this point and keep stirring gently (make sure you don't break them) so that the now thickening syrup gets completely coated to the contents impartingjdjddddddddddjhhdhdhdhhjhhhfhhdfhddhh a whitish texture to it. Put off the flame and let it cool and store in an air tight box.
User Comments & Tips:
- While frying keep the flame low and keep flipping the elo jhelo will result in evenly fry.
- Over heating the syrup will lead to dryness and you will not get desired results in coating the fried elo jhelos.