Traditional Bengali sweet resembling the shape of a star fruit.
- 2 cups All-purpose flour
- 3 tablespoons Ghee
- A big pinch of salt
- Milk, to knead the dough
- Oil to deep fry
- Pistachios and Almonds, Chopped ( for garnish)
- 2 cups Sugar
- 1 1/2 cups Water
- 3 Green Cardamom pods, powdered
- Few strands of Saffron optional
- Combine flour, salt and ghee in a bowl. Add milk and knead to form a smooth dough. Cover and keep aside for an hour.
- Prepare a sugar syrup by boiling sugar, water and powdered cardamoms. Cook the syrup till one string consistency.
- Add saffron strands and switch off the flame. Keep aside.
- Divide the dough into lemon sized balls and roll them into medium sized discs.
- Cut parallel lines on the discs and roll them from one end, bring that end inwards and press the two ends to seal them.
- Heat oil in a pan and fry the dough on all sides until nice and crispy. Allow to cool.
- Bring the sugar syrup to a quick boil and switch off the stove.
- Dip the fried dough in the hot syrup and drain off the excess sugar syrup. Place them on a wire mesh to cool.
- Store in an airtight container. Serve Elo Jhelo with a cup of tea.