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.