Friday, 14 February 2014

Elo Jhelo

2 cups refined flour
1 tbsp Rice flour(optional)
1 tbsp ghee for (moyan)
Oil/ghee for deep frying
1/2 cup Milk to knead the dough
Pinch of salt
1/2 tsp kalonji seeds

For syrup:
2 cups of Sugar
1 cup of Water
1 tsp cardamom powder

Place flour in a bowl.
Add ghee, a pinch of salt.
Knead into a tight dough using  adequate water.
Cover and leave aside for 1/2 hour.
Divide the dough into small equal sized proportions.
Roll out each walnut sized balls into thin oval shaped puris.
Now with the help of knife slit along the puri without cutting the edges.

Roll the slitted puri tenderly.

Heat ghee/oil in a heavy bottomed pan, lower the flame and deep fry elo jhelo one at a time until light brown in color and evenly done.
Place the fried elo jhelo on a tissue paper towel to absorb excess oil/ghee and let it cool.

Prepare syrup in a vessel by pouring water and sugar.
Bring it to boil till the syrup thickens to produce bubbles.
The syrup will reduce to almost half.
Add the ello jhelo at this point and keep stirring gently (make sure you don't break them) so that the now thickening syrup gets completely coated to the contents imparting a whitish texture to it.
Remove from the flame and let it cool and store in an air tight box.

While frying keep the flame low and keep flipping the elo jhelo will result in evenly fry.
Over heating the syrup will lead to dryness and you will not get desired results in coating the fried elo jhelos.

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