Elo Jhelo Nimki, a traditional Bengali sweet, is often served during festive occasions like Durga Puja or Bijoya Dashami. This delicious pastry that has been deep-fried and covered in sugar syrup is a visually stunning and flavourful delicacy. Elo Jhelo is a delightful snack or a delightful treat to have with a cup of tea. It adds warmth and happiness to any situation.

What is Elo Jhelo?
Elo Jhelo is a Bengali sweet snack made from flour and ghee, deep-fried to perfection, and coated in a sugary syrup. Known for its crispiness and light sweetness, it’s a popular delicacy during Durga Puja or Bijoya Dashami and is commonly offered to guests. The pastry gets its name “Elo Jhelo” because of its delicate, crisscross design and light, airy texture. The soft and fluffy layers make it look special and give it its unique name.

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Recipe Video

Where is Elo Jhelo Famous?

Paricularly Elo Jhelo Nimki is popular in Bengal, where it is prepared during Durga Puja festival. Bengali people in other regions of India and outside continue to celebrate their cultural history, and the tradition of serving Elo Jhelo is not limited to West Bengal. Not only is it a popular snack for tea in the afternoon, but it’s also enjoyed during weddings and other special occasions.

How I Learned to Make Elo Jhelo Nimki

I learnt this Elo Jhelo Nimki recipe from my mother; she used to make this dessert every year for Durga Puja. Making Elo Jhelo is a laborious but rewarding. As I watched her carefully work the dough, cutting it into beautiful shapes, and frying it until it was brown, I picked up some of the tips and tricks that set her version of Elo Jhelo apart. Her version has become a family favourite because it is crisp on the exterior and soft on the inside.

Step-by-Step Elo Jhelo Nimki Recipe

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
4 tbsp ghee
1 cup sugar
2 cups water
2-3 cardamoms (crushed)
Refined oil for frying

Instructions:

Prepare the Dough:
1. In a large mixing bowl, add 2 cups of all-purpose flour.
2. Add 1 teaspoon of baking powder and mix well.
3. Gradually incorporate 4 tablespoons of ghee into the flour, ensuring it’s evenly distributed.
4. Add water little by little while kneading the dough until it reaches a consistency similar to “Luchi” or “Roti” dough.
5. Cover the dough and let it rest for 30 minutes.
Shape the Elo Jhelo:
1. After resting, knead the dough again to ensure even texture.
2. Divide the dough into small portions, about 20 grams each, and roll them into round discs.
3. Use a knife to make long, criss-cross cuts on each disc.
4. Fold the dough pieces into a unique shape, ensuring they are compact yet delicate.
Prepare the Sugar Syrup:
1. In a pan, combine 1 cup of sugar with 1 cup of water and add the crushed cardamoms.
2. Stir over medium heat until the sugar completely dissolves and the syrup thickens slightly.
Fry the Elo Jhelo:
1. Heat refined oil in a deep pan and add 1 tablespoon of ghee for flavor.
2. Once the oil is hot, fry the Elo Jhelo Nimkipieces one by one. Pour hot oil over them to help them puff up.
3. Fry on medium heat until they turn golden brown.
Coat in Sugar Syrup:
1. Reheat the sugar syrup until it reaches a rolling boil.
2. Gently place the fried Elo Jhelo pieces in the syrup and coat them evenly.
3. Remove and let them cool on a plate.

Serving Suggestions

Serve Elo Jhelo Nimki at room temperature. You can store it in an airtight container for up to 3 days and enjoy it with tea or offer it to guests during Durga Puja.

FAQs

Q. What is the Origin of Elo Jhelo?

A. Elo Jhelo is a traditional Bengali dish with its roots in West Bengal, where it’s enjoyed during festivals like Durga Puja and at family gatherings. It has been passed down through generations and remains a beloved sweet snack.

Q. Why is it Popular During Durga Puja?

A. Elo Jhelo is often prepared during Durga Puja because it’s easy to make in large batches and can be shared with friends and family. Its light sweetness and festive appearance make it an ideal offering during this religious festival.

Q. Can Elo Jhelo be Stored?

A. Yes,Elo Jhelo can be stored in an airtight container for up to 3 days. It remains crispy and delicious when stored properly, making it a great snack to have on hand for tea time or unexpected guests.

Q. Can I Make Elo Jhelo Without Sugar Syrup?

A. While the sugar syrup is what gives Elo Jhelo its distinctive sweetness, you can skip this step if you prefer a less sweet version. However, the traditional recipe includes the syrup coating.

Q. Is Ghee Necessary for Elo Jhelo?

A. Ghee is essential for the authentic flavor of Elo Jhelo. It adds richness to the dough and enhances the overall taste. If you prefer, you can substitute it with butter, but the flavor will be slightly different.

Elo Jhelo serves as a reminder of Bengal’s rich culinary heritage in addition to being a delicious treat for the palate. This easy yet tasty meal is sure to wow your visitors whether you’re organising a family get-together or celebrating Durga Puja. Elo Jhelo’s distinct flavour and texture will make it a household favourite as well. For your next celebration, you can give it a try and savour this traditional Bengali dessert.

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