The good thing about Elo Jhelo is that they are not overly sweet but delicious in every bite. On the other hand, it’s a great fun making this dessert. The dough is first prepared, made into small balls. Then they are rolled like a luchi or puri. With a sharp knife, make 5-6 slits vertically across the surface of the rolled dough. Then fold over and over until it gets all overlapped. After this step, it is deep fried until it becomes crispy and then get dipped into the sugar syrup. When you read this process it may sound difficult, but don't hesitate to try it out. This was also my first attempt but the result exceeded my expectation J
For Dough :
All purpose Flour ( Moida ) : 4 cups ( approximately 500 g )
Salt : a pinch
Nigella seeds : 1 teaspoon
Vegetable oil or ghee : half cup
Water : little less than 1 cup
For Sugar Syrup :
Sugar : 1 cup
Water : 1 and 1/2 cups
Cardamoms : 4-5, crushed
Lime juice or vinegar : 1 teaspoon
Oil : for deep frying
1 : Take a big bowl, add flour, salt and nigella seeds. Mix it well, now add the oil or ghee to it. Again mix it well. Slowly add water to the flour very little at a time. Add water and knead it for about 5 to 6 minutes until it becomes smooth. The dough will be soft but firm. Once it is done, cover it with wet kitchen towel and set it aside for half an hour.
2. Now divide the dough into 12 equal portions. Make it a perfect smooth surfaced round ball. Roll out each ball with rolling pin into a thin circle of about 3 inches like puri or luchi. With a sharp knife make 4 to 5 slits vertically on it by leaving about 1/2 inch space at the ends. Hold the end parts together and start rolling the pastry carefully until it gets all overlapped. Slightly twist the ends . Do the same process for the remaining balls.
3. Take a deep frying pan and heat oil on medium high heat. When smoke comes up, lower the flame and fry the Elo Jhelo in small batches till they are golden brown on both sides. Take out from oil and let it cool down first.
4. Now take a pan, add sugar and water and boil it. Add crushed cardamoms and vinegar to the syrup. Let it boil for 5 to 7 minutes. Add the fried Elo Jhelo in the sugar syrup. Mix them to coat with syrup. Take it out from the syrup and place it on serving plate.