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Alo Jhelo (Sugar Coated Indian Pastry)

Alo Jhelo (Sugar Coated Indian Pastry)


Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 15

  • Maida 2 cups

  • Water (or As required) 1 cups

  • Oil (for kneading dough) 1/4 cups

  • Nova Ghee or Nova Butter 1 tbsp

  • Oil (for frying) 2 cups

  • Baking soda 1 pinch

  • Salt 1 pinch

  • FOR MAKING SUGAR SYRUP : Sugar 2 cups

  • Water 1 cups


  • 01

    Add the madia /all purpose flour with salt and make a well in the center

  • 02

    Pour the 4 tbsp of oil and 1tbsp ghee in the well and mix with fingertips

  • 03

    Add a little warm water at a time to form a dough, knead well with hands

  • 04

    Once the dough is done, smear a couple of drops of remaining oil coat it,(Note : Oil will help avoid forming a crust)

  • 05

    Cover and allow the dough to rest for about 10 minutes

  • 06

    After that, knead the dough once again

  • 07

    Divide the dough into balls approximately 1 in diameter

  • 08

    Flatten each ball and using oil for rolling, roll into discs approximately 4 in diameter

  • 09

    Press and smoothen it between your palms

  • 10

    Roll out in small discs into 3-3

  • 11

    5 diameter (as shown in the picture)like puri or luchi

  • 12

    With a sharp knife make 8-9 slits vertically on the disk leaving 1 cms on both the edges

  • 13

    keep 1/2cm gap between each slit

  • 14

    Holding the end sides together and fold the disk

  • 15

    Press the ends to secure the pattern

  • 16

    Prepare the same with the remaining dough

  • 17

    Heat oil in a heavy bottomed vessel or kadai till medium hot

  • 18

    Add the prepared elo jhelo to oil

  • 19

    Reduce the flame and fry on slow heat

  • 20

    Flip the Alo Jhelo over so that can be cooked on both sides,keep flipping

  • 21

    Fry until both the sides are light brown

  • 22

    Fry these in batches

  • 23

    Add Alo Jhelo according to the size of your kadai or vessel

  • 24

    Remove from heat

  • 25

    keep aside

  • 26

    Drain excess oil by keeping the fries on a paper towel

  • 27

    sugar and water to a pan and bring to a boil

  • 28

    Cook for 4-5 minutes,Turn the heat down until it is just bubbling

  • 29

    Cook the syrup until be thickened

  • 30

    Watch the syrup carefully to make sure it doesnt burn

  • 31

    The sugar syrup should reach until single stage thread

  • 32

    means, dip a spoon into sugar syrup,lift it out

  • 33

    Wait a moment and carefully pick up a drop of syrup on your finger

  • 34

    Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form

  • 35

    For this recipe, you want a single string syrup

  • 36

    If no thread forms, or it breaks quickly, your syrup is not yet cooked enough

  • 37

    If multiple strings forms, then it has been overcooked

  • 38

    And need to add some additional water or begin again

  • 39

    When your sugar syrup is ready,remove from heat

  • 40

    Let it be cool little bit for a while

  • 41

    Add the fried elo jhelo and stir constantly gently so that all crackers are coated

  • 42

    Take them out from sugar syrup

  • 43

    Let them be cool

  • 44

    Enjoy your Elo Jhelo or you can store it for a week



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