My mother used to prepare Elo Jhelo every year on Diwali or on special festive seasons. This is a very delicious recipe, I personally like Elo Jhelo and today I thought to share this recipe with you. This is also known as Champakali in Maharashtra and in some places this is called as Goja.
- All-purpose flour (Maida) – 1 cups
- Water/Milk for making dough
- Ghee/Oil – 2 tsp
- Sugar – ½ cup
- Oil for Frying
- Cardamom powder – 2 pinch
- Take a bowl, mix flour (maida) and oil, with help of water prepare the dough and knead thoroughly.
- Make sure the dough should not be too hard nor too soft. Cover and keep it aside for 10-15 to let it settle down.
- After 10-15 minutes when the dough is ready, press it gently to make it smooth.
- Take small portion from the dough and roll them into small balls.
- Now roll each one of them using a rolling pin of approximately 3-3 ½ inches in diameter.
- Leaving out around ½ cm from the outer edges, cut this into slices from the center towards the edges.
- Hold the strips from the end, while pressing it from the ends, curl them nicely till the end.
- Repeat the same process for rest of the dough balls and keep them aside.
- To fry Elo Jhelo, heat the oil in the pan on medium flame and once oil is ready, start putting Elo Jhelo one at a time into the hot oil.
- When they start floating on the oil, just flip them to cook evenly. Fry until all the Elo Jhelo turns golden brown.
- Take out the ones which is ready and likewise fry rest of the Elo Jhelo.
- Add ½ cup sugar with 1 ½ cup of water in another pan to make sugar syrup. Cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
- When the syrup is ready, turn off the flame, add cardamom powder into it and allow it to cool down for few minutes.
- Dip the fried Elo Jhelo 2-3 at a time into the sugar syrup for few seconds and transfer to another plate.
- Elo Jhelo is ready, allow it to become cold. You can store them into air tight jar.