ELO JHELO / ELO JHELO GOJA / KAMRAMGA GOJA  (Bengali fried pastry dipped in sugar syrup) / How to make Bengali EloJhelo

ELO JHELO / ELO JHELO GOJA / KAMRAMGA GOJA (Bengali fried pastry dipped in sugar syrup) / How to make Bengali EloJhelo

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As Diwali is just around the corner and we are still lingering on the lovely memories from the recently passed Durga puja I suddenly remember I have to still make the snacks and sweets for the upcoming festival as it’s a tradition which I have been following since I was a kid, my Ma (Mother) used to lovingly prepare all these savory and sweets for every coming festival be it Bijoya Dashmi (Dussera) or Diwali/Deepawali, during this time many friends and family visit us to wish us for the festive season and we used to serve them home made snacks and sweets every time, store bought was not allowed in our house as my mom believed that the taste and quality can’t be matched to the homemade ones, I was always amazed by the varieties of items she used to whip up so easily in no time like a pro and we as kids used to help her in every possible way and it was so much fun to do so, I still remember munching on my favorite goodies while making them and having a great time with my mom and sisters… missing those days badly…

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Though I can’t make so many varieties every year I try to make a few of the snacks and sweets at home to continue the tradition, few of my favorites from her list of snacks and sweets for Diwali are Kucho nimki, Narkeler nadu both made with nolengur and sugar, Sondesh, EloJhelo both savory and sweet, and some Chalkis, Chevda and Acchapams to round it off all with.

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My today’s recipe is the traditional Bengali sweet or snack, its generally served during the festivals like Durga puja, Bijoya Dashmi (as you all known as Dussera) and Diwali/ Deepawali,  it’s called EloJhelo interesting name isn’t it? In Bengali Elo-melo means tangled, so in that line, Elo-Jhelo may come from Elo-melo as you see the dough strands are tangled in a way but never messy, they are beautifully elegant. This is also known as Kamranga which is  star fruit, as when the dough is rolled out, cut and are shaped it looks like a star fruit in shape so the name, in this recipe the pastry dough is made out of all-purpose flour with some clarified butter or ghee and rolled out cut and shaped to be deep fried till golden and crisp and then finally dipped in flavored sugar syrup. You can also say that this is the Bengali version of North Indian Sakkarpara. The same thing is also known as Champakali in Maharashtra as they say it looks like the champakali flower, so different states, different names such is the beauty of our Indian Cuisine…

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Diwali/Deepawali is just around the corner and we all prepare lots of sweets like Gulab Jamun, KajuKatli, Motichur ke Ladoos etc, why don’t you all try this recipe of Elo Jhelo Goja for a change for this Diwali, and the best part of this recipe is its not overly sweet just perfectly balanced and they look so pretty and it’s so much fun making them with your kids involved, they will have fun shaping them and giving cuts to the pastry and in the same time learn some good values about homemade stuff and enjoy the festivities more by bonding with the family, spending a quality time with your near and dear ones is what celebrations are all about isn’t it….
Go ahead and try the recipe and share it with your family and friends and have a “Happy Diwali “ ahead…If you do try this recipe do share a feedback to me if possible would be happy to know about your experiences making and enjoying it.
Have shared many more snacks and sweets recipes on my blog do check their recipes by clicking on their names given below, hope you will enjoy them too. Till then happy cooking…

KUCHO NIMKI

NACHOS WITH DIPPING SAUCE

NOLEN GURER NARKEL NADU

DRY FRUITS LADOO

SHAHI TUKRA

LACCHA RABDI

PINEAPPLE ZARDA

SONDESH

NARKLE ER NADU

BHAPA DOI

BENGALI PITHE PLATTER

PANJIRI RECIPE

CHOCOLAVA MODAK

img6-minRECIPE FOR ELO JHELO GOJA
Ingredients :

  • 2 cups – Maida (All-purpose flour)
  • 3 tbsp – Ghee (Clarified butter)
  • A big pinch of salt
  • Milk or water to knead the dough
  • Oil to deep fry
  • Chopped Pistachios and Almonds to garnish optional

Ingredients for the Sugar syrup:

  • 2 cups – Sugar
  • 1&1/2 cup – Water
  • 3 to 4 pods of – Green Cardamoms powdered
  • Few strands of Kesar (Saffron) optional

img7-minMETHOD:

  1. In a large mixing bowl take the maida add salt and ghee to it and rub the ghee in the flour till it resembles fine sand texture.
  2. Now add milk or water at room temperature to knead the dough to semi-tight smooth dough. (remember to add water or milk to knead the dough little by little as needed if the dough becomes too soft the end product won’t be crisp)
  3. Cover the kneaded dough and keep aside for 1hour  to rest.
  4. Meanwhile make the sugar syrup take the sugar and water in a pan and dissolve the sugar by stirring it, add the powdered cardamoms and let the sugar syrup reach a rolling boil.
  5. Cook the syrup till one string consistency, to know this when you see bubbles forming on the boiling syrup take a drop of syrup and put on a plate then touch it and pinch it between your thumb and index finger if its forming 1 string then it’s done, stay alert as this is the crucial part of the recipe if the consistency of the syrup is not correct the dish won’t come out good.
  6. After you have got the desired consistency of the syrup add the crushed saffron strands and switch off the flame, keep aside.
  7. After around 1/ 2 hr. to 1 hour of resting the dough, divide the dough into lemon sized balls and roll them into medium sized thin puris or a circle.
  8. Then using a sharp knife tip cut parallel lines in the puri, leaving 1 cm off the edge.
  9. Now roll them starting from one end like a toffee wrapper and bring that end inwards, press the two ends to seal them with your finger tips. See below for step by step rolling and shaping process images.
  10. Meanwhile, heat oil enough for deep frying in a deep wide kadhai or pan on medium flame.
  11. When the oil reaches the correct temperature (to know this drop a small ball of the dough in the heated oil and if it comes to the surface immediately then the oil is hot enough for frying, but make sure the oil is not too hot otherwise the elojhelos won’t be cooked properly and would be raw inside and darker outside.
  12. Gently add the shaped elojhelos in the oil and fry them on low to medium heat till they are evenly cooked on all sides and have become nice and crispy.
  13. Take them out on an absorbent paper to drain off the excess oil, and cool them at room temperature, same way finish all the dough and cool the fried elojhelos before dipping them in sugar syrup.
  14. When all the elojhelos are cooled, bring the earlier prepared syrup to a quick boil once more and switch off the gas, bring the sugar syrup vessel down on your working platform.
  15. Dip the cooled elojhelos one by one in the hot syrup and coat on all sides then take them out with a slotted spoon to drain off the excess sugar syrup.
  16. The sugar syrup will crystallize as soon as it touches the elojhelo and hardens, so works quickly and safely not to scald yourself.
  17. Place  the dipped elojhelos on a wire mesh or a plate and let them cool.
  18. When cools you can store them in an airtight container for more than a month and enjoy whenever desired.

Step by step rolling and shaping photos to be made into a collage.

  1. ROLL OUT THE BALL OF DOUGH INTO A MEDIUM SIZED PURI.
  2. MAKE PARALLEL CUTS WITH THE TIP OF A SHARP KNIFE LIKE THIS, LEAVING FROM THE SIDES.
  3. START ROLLING FROM ONE SIDE TILL THE OTHER SIDE LIKE A TOFFEE WRAPPER.
  4. PINCH THE ENDS TO SEAL THEM. THEY ARE READY TO BE FRIED.
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ELO JHELO / ELO JHELO GOJA / KAMRAMGA GOJA (Bengali fried pastry dipped in sugar syrup) / How to make Bengali EloJhelo
 
Author:
Recipe type: Bong Connection Affairs, Desserts, Sweet, Veg
Cuisine: Indian
Ingredients
  • 2 cups – Maida (All-purpose flour)
  • 3 tbsp – Ghee (Clarified butter)
  • A big pinch of salt
  • Milk or water to knead the dough
  • Oil to deep fry
  • Chopped Pistachios and Almonds to garnish optional
Ingredients for the Sugar syrup:
  • 2 cups – Sugar
  • 1&1/2 cup – Water
  • 3 to 4 pods of – Green Cardamoms powdered
  • Few strands of Kesar (Saffron) optional
Instructions
  1. In a large mixing bowl take the maida add salt and ghee to it and rub the ghee in the flour till it resembles fine sand texture.
  2. Now add milk or water at room temperature to knead the dough to semi-tight smooth dough. (remember to add water or milk to knead the dough little by little as needed if the dough becomes too soft the end product won’t be crisp)
  3. Cover the kneaded dough and keep aside for 1hour to rest.
  4. Meanwhile make the sugar syrup take the sugar and water in a pan and dissolve the sugar by stirring it, add the powdered cardamoms and let the sugar syrup reach a rolling boil.
  5. Cook the syrup till one string consistency, to know this when you see bubbles forming on the boiling syrup take a drop of syrup and put on a plate then touch it and pinch it between your thumb and index finger if its forming 1 string then it’s done, stay alert as this is the crucial part of the recipe if the consistency of the syrup is not correct the dish won’t come out good.
  6. After you have got the desired consistency of the syrup add the crushed saffron strands and switch off the flame, keep aside.
  7. After around 1/ 2 hr. to 1 hour of resting the dough, divide the dough into lemon sized balls and roll them into medium sized thin puris or a circle.
  8. Then using a sharp knife tip cut parallel lines in the puri, leaving 1 cm off the edge.
  9. Now roll them starting from one end like a toffee wrapper and bring that end inwards, press the two ends to seal them with your finger tips. See below for step by step rolling and shaping process images.
  10. Meanwhile, heat oil enough for deep frying in a deep wide kadhai or pan on medium flame.
  11. When the oil reaches the correct temperature (to know this drop a small ball of the dough in the heated oil and if it comes to the surface immediately then the oil is hot enough for frying, but make sure the oil is not too hot otherwise the elojhelos won’t be cooked properly and would be raw inside and darker outside.
  12. Gently add the shaped elojhelos in the oil and fry them on low to medium heat till they are evenly cooked on all sides and have become nice and crispy.
  13. Take them out on an absorbent paper to drain off the excess oil, and cool them at room temperature, same way finish all the dough and cool the fried elojhelos before dipping them in sugar syrup.
  14. When all the elojhelos are cooled, bring the earlier prepared syrup to a quick boil once more and switch off the gas, bring the sugar syrup vessel down on your working platform.
  15. Dip the cooled elojhelos one by one in the hot syrup and coat on all sides then take them out with a slotted spoon to drain off the excess sugar syrup.
  16. The sugar syrup will crystallize as soon as it touches the elojhelo and hardens, so works quickly and safely not to scald yourself.
  17. Place the dipped elojhelos on a wire mesh or a plate and let them cool.
  18. When cools you can store them in an airtight container for more than a month and enjoy whenever desired.
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