Elo Jhelo

Name: Elo Jhelo
Total time: 2700 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cups All purpose Flour; 1 pinch Salt; 1 tsp Nigella seeds; 1/4 cup Vegetable oil or ghee; as needed Water; 1 cup Sugar; 1 cup Water; 1 tsp Vinegar; 1 tsp crushed Green Cardamom; as needed Oil for deep frying

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ind1
#goldenapron2
#week6
#westbengal

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ind1
#goldenapron2
#week6
#westbengal

Saved

Ingredients

45 minutes

10 servings

For Dough
2 cupsAll purpose Flour
1 pinchSalt
1 tspNigella seeds
1/4 cupVegetable oil or ghee
as neededWater
For Sugar syrup
1 cupSugar
1 cupWater
1 tspVinegar
1 tspcrushed Green Cardamom
as neededOil for deep frying

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Steps

45 minutes

1

Take a big bowl, add flour, salt and nigella seeds.
2

Now add the oil or ghee to it.
3

Mix it well and slowly add water to the flour very little at a time.
4

Add water and knead it for about 5 to 6 minutes until it becomes smooth.
5

Once it is done, cover it with wet kitchen towel and set it aside for half an hour.
6

Now divide the dough into 10 equal portions and make small size bslls.
7

Roll out each ball with rolling pin into a thin circle of about 3 inches like puri or luchi.
8

With a sharp knife make 4 to 5 slits vertically on it by leaving about 1/2 inch space at the ends.
9

Hold the end parts together and start rolling the pastry carefully until it gets all overlapped.
10

Slightly twist the ends.
11

Do the same process for the remaining balls.
12

Take a deep frying pan and heat oil on medium high heat.
13

Lower the flame and fry the Elo Jhelo in small batches till they are golden brown on both sides.
14

Take out from oil and let it cool down first.
15

Now take a pan, add sugar and water and boil it.
16

Add crushed cardamoms and vinegar to the syrup.
17

Let it boil for 5 to 7 minutes.
18

Add the fried Elo Jhelo in the sugar syrup.
19

Mix them to coat with syrup.
20

Take it out from the syrup and place it on a plate.
21

Serve immediately Elo Jhelo.