Elo Jhelo/ Champakali /Goja Sweet Recipe

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.

Ingredients –

  1. All-purpose flour (Maida) – 1 cups
  2. Water/Milk for making dough
  3. Ghee/Oil – 2 tsp
  4. Sugar – ½ cup
  5. Oil for Frying
  6. Cardamom powder – 2 pinch

Method –

  • 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.

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