Take Maida along with salt and baking powder in a deep-bottom bowl and mix properly.

Add 1 tbsp. Ghee and 1 tbsp. Add white oil to the Maida and knead for 3-4 minutes to get a sand-like mixture.

Add very little water while kneading and knead again for 4-5 minutes.

We need the tight dough to make perfect “Elo Jhelo”.

Cover the dough and give it a stand of 30 minutes.

Take the dough and divide it into small ping pong ball-sized proportions.

From 2 cups of Maida, we’ll get around 20 balls.

Now take one ball and roll it with the help of a rolling pin into a small round disk of 4-5” diameter (something like a Luchi / Puri).

Take a sharp knife and make parallel slits on the flattened disk.

Leave a 0.5-inch gap on both edges of the disk. It should look like the picture given below.

Now hold both sides and lightly press to join the sides as shown in the picture.

Following the process mentioned, prepare Elo Jhelos using the remaining dough.

Take Sufficient White oil in a wok/pan and heat the oil properly.

The temperature of the oil plays a major role in preparing perfect Elo Jhelo.

We don’t need extra hot Oil for preparing Elo Jhelo as we need to fry them on medium heat.

Deep fry all the Elo Jhelos. Those have to be golden brown in color and Crisp from the inside.

Cool down the Elo Jhelos completely.

Take sugar and water in a deep pan and cook for 3-4 minutes at high heat to get a sticky syrup.

We need a 2 string Sugar syrup for making Elo Jhelos.

When you have the perfect consistency of the syrup, switch off the flame.

Add fried Elo Jhelos in the sugar syrup and dip those in the Sugar Syrup for 15-20 seconds to coat properly.

Take the Elo Jhelos out on a lightly greased plate and give them an hour of standing time.

Store Elo Jhelos in an airtight container.