Wednesday, March 9, 2011

Elo Jhelo


Maida - 2 cup
Water - less than 1/2 cup
Oil - 1/4 cup (for dough)Oil - 1 cup (for frying)

For Syrup:

Sugar - 1 cup
Water - 1/4 cup

Take maida in a bowl. To it add oil and mix well for 3-4 min.

Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.

Divide into small balls. Using a rolling pin, flatten the balls to thin oval shapes

Using a knife cut through the pancake , NOT upto the edges.

Roll and fold .

Heat oil in kadai till medium hot.

Add the prepared elo jhelo to oil and fry on slow heat.

Remove the elo jhelo when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.

When white bubbles start to show from bottom immediately add the fried elo jhelo and stir constantly on low heat so that all crackers are coated. While stirring turn off heat after 10-20 secs.