Elo Jhelo Recipe

    elo jhelo recipe

    Bengali Elo Jhelo Recipe – Maharashtrian Champakali Recipe – Bijoya Mishti Recipe

    Elo jhelo is a crunchy and sweet treat.  A sweet for celebration or a sweet to celebration, you can make this dish for any reason. The name is little weird, but what’s in the name? Right? Elo jhelo is a traditional Bengali sweet and crunchy sweet dish.
    This traditional recipe is prepared especially during navratri, vijayadashmi and deepawali. This sweet dish is not delicious to eat but also have a longer shelf life. This Bengali recipe has turned out to be another popular and most favorite sweet recipe. So, all the sweet lovers, here’s another treat for you all. Try making this easy recipe of elo jhelo with step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    1.  Sieve refined flour in a bowl.

    Making:

    2.  In a big mixing bowl, add refined flour, followed by salt and ghee. Mix well.


    3.  Then add milk in small portions and knead a stiff and tight dough.


    4.  Cover and keep aside for 20 minutes to rest.


    5.  Knead the dough again after 20 minutes and make small lumps from it. 21-22 lumps can be prepared with this much of dough.


    6.  Flatten the each dough lump. Cover these dough balls and keep aside to prevent them from drying.


    7.  Now take one dough ball at a time and roll it out thinly into 3.5 to 4 inch diameter poori.


    8.  Make ¾ cm thick strips or slits on the rolled poori, leaving ½ cm space on the edges.


    9.  Roll these steps and flatten at the edges. Repeat the process to make each elo jhelo and place them on a plate.


    10.  Heat enough oil in a wok or pan. When the oil is medium hot, drop 4-5 or as many elo jhelo as possible.


    11.  Fry on medium-low flame till they get golden brown and crispy.


    12.  Drain out the fried elo jhelo on paper kitchen towels to remove excess oil and similarly fry the rest of the prepared elo jhelo as well.


    13.  Now prepare sugar syrup for coating them. For this, we need sugar syrup with two thread consistency. Take sugar in any vessel and add 1 cup water to it. Place it on flame to simmer.


    14.  Let the sugar dissolve completely. When the sugar dissolves, reduce the flame let it simmer for 2 to 3 more minutes.


    15.  Take 1 to 2 drops from the syrup on a plate.


    16.  Now stick the syrup between your forefinger and thumb and then stretch apart. If you see formation of two thread in the syrup, then the syrup is ready to be used. But if you see no formations of thread then cook the syrup for more duration.

    17.  Further add green cardamom powder to it and mix well. Let the sugar syrup cool down a little for about 10-15 minutes. Sugar syrup is now ready.

     

    18.  Now dip fried elo jhelo to the syrup one by one and place them on a plate. Similarly coat each elo jhelo with the sugar syrup. Elo jhelo is ready to serve.

    Serving:

    19.  Serve this super scrumptious and delectable elo jhelo as a dessert after meal or have it when you crave for something sweet. Store them in an airtight container once cooled completely and enjoy for upto 2 months.

    Suggestions

    • While kneading dough, you can also use refined oil instead of ghee. You can fry elo jhelo in desi ghee as well instead of oil.
      ¼ tsp kalonji can be added to elo jhelo while kneading the dough.
    • If you wish have sweeter elo jhelo then after drenching them in sugar syrup with two thread consistency, let them dry completely. Dip the elo jhelo in sugar syrup again and let them dry.
    Elo Jhelo Recipe - Bengali Elo Jhelo elo jhelo recipe
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 2 cups
    • Ghee – 3 tbsp
    • Salt – 1 pinch
    • Milk – ½ cup
    • Oil – for frying
    • Sugar – 2 cups
    • Green cardamom – 4 to 5
    Instructions
    1. Sieve refined flour in a bowl.
    2. In a big mixing bowl, add refined flour, followed by salt and ghee. Mix well.
    3. Then add milk in small portions and knead a stiff and tight dough.
    4. Cover and keep aside for 20 minutes to rest.
    5. Knead the dough again after 20 minutes and make small lumps from it. 21-22 lumps can be prepared with this much of dough.
    6. Flatten the each dough lump. Cover these dough balls and keep aside to prevent them from drying.
    7. Now take one dough ball at a time and roll it out thinly into 3.5 to 4 inch diameter poori.
    8. Make ¾ cm thick strips or slits on the rolled poori, leaving ½ cm space on the edges.
    9. Roll these steps and flatten at the edges. Repeat the process to make each elo jhelo and place them on a plate.
    10. Heat enough oil in a wok or pan. When the oil is medium hot, drop 4-5 or as many elo jhelo as possible.
    11. Fry on medium-low flame till they get golden brown and crispy.
    12. Drain out the fried elo jhelo on paper kitchen towels to remove excess oil and similarly fry the rest of the prepared elo jhelo as well.
    13. Now prepare sugar syrup for coating them. For this, we need sugar syrup with two thread consistency. Take sugar in any vessel and add 1 cup water to it. Place it on flame to simmer.
    14. Let the sugar dissolve completely. When the sugar dissolves, reduce the flame let it simmer for 2 to 3 more minutes.
    15. Take 1 to 2 drops from the syrup on a plate.
    16. Now stick the syrup between your forefinger and thumb and then stretch apart. If you see formation of two thread in the syrup, then the syrup is ready to be used. But if you see no formations of thread then cook the syrup for more duration.
    17. Further add green cardamom powder to it and mix well. Let the sugar syrup cool down a little for about 10-15 minutes. Sugar syrup is now ready.
    18. Now dip fried elo jhelo to the syrup one by one and place them on a plate. Similarly coat each elo jhelo with the sugar syrup. Elo jhelo is ready to serve.
    19. Serve this super scrumptious and delectable elo jhelo as a dessert after meal or have it when you crave for something sweet. Store them in an airtight container once cooled completely and enjoy for upto 2 months.

     

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