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Elo Jhelo
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Crispy fried pastries dipped in cardamom-flavoured sugar syrup.

Course: Snack, Sweet Snack
Cuisine: Bengali (Indian)
Servings: 18 pieces
Author: Rapti B
For the pastry
  • 2 cups All-purpose flour
  • 2 tbsp Ghee
  • 1 pinch Cooking soda (optional)
  • 1/2 cup Water
  • 2 cups Vegetable oil
For sugar syrup
  • 1 cup Water
  • 1.5 cup Sugar
  • 1 tsp Cardamom powder (optional)
For the pastry
  1. Add cooking soda and ghee to the flour and mix for at least 5 to 7 minutes till the flour has a crumbly sand-like texture.
    (To check whether the ghee and flour have mixed to perfection, take a palm full of the flour and squeeze into a lump. If the lump holds shape, your flour is ready for the next step.)
  2. Add half the water to the flour and knead well. You’ll need tight dough for the elo jhelo so add water gradually, with a teaspoon.
  3. Divide the dough into small lemon-sized balls. You should get around 18-20 balls.
  4. Place a ball on a clean, flat surface or a rolling board. With a rolling pin, roll the dough into a small disk. The thickness should be close to a chapatti or a crepe.
    (If you’re disks are wonky like mine are, don’t fret. It won’t matter in the end. But if you are a stickler for perfection, grab a cookie cutter or a round bowl with a sharp edge and cut yourself a perfect disk)

  5. Grab a sharp knife and make parallel slits on the disk, leaving one-finger gaps around the edges and little less between the slits.
  6. Now for the tricky part, the one where I had to do several retakes.
    The elo jhelo is kinda oblong or oval in shape. Keeping this in mind, gently pick up two opposite edges of the slit disk and roll it to the opposite side in an overlapping motion. Pinch together the ends.
  7. Heat oil in a deep pan or kadhai, keeping the heat on medium.

  8. Once the oil is hot enough, gently place the pastries into the oil, one at a time, and fry until golden brown and crispy.

  9. Remove on a paper towel to drain the excess oil and to cool.

For the sugar syrup
  1. Bring water to a boil. Add sugar and cardamom powder.
  2. Stir occasionally, until the sugar has dissolved and the syrup has a thick, sticky texture.
  3. Remove from the flame.
For the elo jhelo
  1. Gently add the fried elo jhelo into the sugar syrup, allowing the pastries to absorb the sugar syrup. But only for a few seconds. 
  2. Remove, drain and place on a greased dish.
  3. Let the elo jhelo cool down before serving them. You can store these treats in an air tight container for nearly 10 days.
Recipe Notes
  • If your dough is not tight enough, fret not. Take half a cup of all-purpose flour, add a teaspoon of ghee and knead as done earlier. Now gradually add this flour to the dough to get desired consistency.
  • Health conscious? Replace the all-purpose flour with wheat flour. The method remains the same though your elo jhelo will be thicker and heavier.
  • You can flavour the syrup any way you want! Replace cardamom powder with vanilla or even almond essence. If using essence, add it after you’ve removed the syrup from the flame.