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Ingredients:
Maida - 2 cup
Water - less than 1/2 cup
White Oil - 1/4 cup (for dough)
Oil - 1 cup (for frying)
For Syrup:
Sugar - 1 cup
Water - 1/4 cup
Preparation:
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Take maida in a bowl. To it add oil and mix well for
3-4 min.
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Then add water to make it into a tight dough. Knead
well for 5 min. Make sure the dough is not loose. Keep aside covered for
15 minutes.
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Divide into small balls. Using a rolling pin, flatten the
balls to thin oval shapes (as shown)
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Using a knife cut through the pancake as indicated
(left panel),
NOT upto the edges.
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Fold as shown.
Cooking procedure:
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Heat oil in kadai till medium hot.
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Add the prepared elo jhelo to oil and fry on
slow heat.
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Remove the elo jhelo when brown and keep aside.
Drain excess oil by keeping the fries on a paper towel.
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In a separate pan mix sugar and water and heat. On
high heat after about 2-3 minutes the syrup thickens and becomes sticky.
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When white bubbles start to show from bottom
immediately add the fried elo jhelo and stir constantly on low heat
so that all crackers are coated. While stirring turn off heat after 10-20 secs.
If too much heat is applied at this stage the sugar for too long the
sugar will come off from the nimki.
Serving:
A very delicious tea time snack that can be stored
away in a tight container for a long time.
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