Friday, October 4, 2013

"Elo Jhelo" - it sounds so funny ..isn't it!! Well, it's a traditional bengali sweet crunch. Usually bengalis make it during "Bijoya doshomi" or "Deepabali" to greet guests and relatives. My maa makes it as "bijoya mishti". I am not pretty sure about, why this item got such a funny name. May be the word "elo jhelo" is something similar to "elo melo" (unorganized), and this item also looks little "elo melo". Obviously I am not sure..but it's just a thought!!


  1. Refined wheat flour / maida 2 cups (it will make almost 13-14 pieces)
  2. White oil 3 table spoon
  3. Nigella seeds/ kalo jeera 1/4 tea spoon
  4. Salt  pinch of
  5. Sugar 1 cup
  6. Water 1/2 cup
  7. Green cardamom 3 pieces
  8. White oil (enough for deep frying)
Method: has 5 steps....Firstly you need to make the dough, secondly shaping "elo jhelo"s...3rd is to fry them and 4th step is to make the sugar syrup or "rosh" or "sheerah" and 5th or final step is to add them into sugar syrup.

Making dough:
  • Mix maida, satlt and nigella seeds in a large mixing bowl. Now mix with 3 table spoon oil and then make a dough with required water. Dough should not be very soft/sticky or very hard. Dough should be medium.

Giving shapes:
  • Make small balls from the dough and make small round "puri"s with a rolling pin. Cut few cuts on those "puri"s. And roll/ twist them carefully at both ends. Press the ends very well with hand. Repeat the same process with rest of the dough.

Frying "Elo jhelo":
  • Heat enough oil in a deep bottom pan for deep frying. Reduce the heat and add elo jhelo pieces to it. But do not fry more than 2 or 3 at once.
  • Fry over low flame till they are crisp and golden in color. Stain them to kitchen papers.
  • Let them cool very well before adding to sugar syrup.

Making sugar syrup/sheerah:
  • Add 1 cup sugar and 1/2 cup water in a sauce pan. Bring it to boil and shimmer for 4-5 minutes or you get "one string" consistency.
  • To check the consistency, put a drop of syrup on a fingertip and press with other finger tip. And slowly depart fingers and check if a very thin string is forming or not. If you see the string, then it is ready. 

Adding "Elo jhelo"s to sugar syrup:
  • Add "Elo jhelo"s to sugar syrup and bring them out after 3-4 second. Let sugar syrup get dry for 2-3 minutes. And they are ready to eat.
  • You can store it in a air-tight jar.

1 comment:

  1. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom


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