Alo Jhelo (Sugar Coated Indian Pastry) Bengali Special Festive Sweet

Elo jhelo is a very traditional sweet which is prepared during festivals like Vijaya Dashami ( last day of Dussherra ) or Diwali in Bengal
to greet the guests  It is a sugar  coated Indian pastry . It is  easy to cook but one needs patience  to make them. It can be stored in a airtight container for a week.


Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 20 Minutes 
Recipe Category - Bengali Sweet 
Servings - 12-15 Pieces -------------------------------------------------------------------------------

INGREDIENTS  Maida - 2 cup                                               

Water - As required 

Oil -1/4cup (for kneading dough)

Ghee or Clarified Butter - 1tbsp 

Oil - 2 cup (for frying)

Baking soda - 1 pinch 

Salt -1pinch


Sugar - 2 cup

Water - 1 cup


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

 Pour the 4 tbsp of oil  and 1tbsp ghee in the well and mix with fingertips. Add a little warm water at a time to form a dough, knead well with hands.
Once the dough is done, smear a couple of drops of remaining oil coat it. (Note : Oil will help avoid forming a crust)
Cover and allow the dough to rest for about 10 minutes.
After that, knead the dough once again. Divide the dough into balls approximately 1" in diameter.
Flatten each ball and using oil for rolling, roll into discs approximately 4" in diameter.Press and smoothen it between your palms. Roll out in small discs into 3-3.5" diameter (as shown in the picture)like puri or luchi.

With a sharp knife make 8-9 slits vertically on the disk  leaving 1 cms on both the edges...keep 1/2cm gap between  each slit.

Holding the end sides together and  fold the disk.Press the ends to secure the pattern.

Prepare the same with the remaining dough.

Heat oil in s heavy bottomed vessel or  kadai till medium hot.

Add the prepared elo jhelo to oil..reduce the flame. . and fry on slow heat... Flip the Alo Jhelo over so that can be cooked on both sides.keep flipping. ..fry until both the sides are light brown. Fry these in batches...add Alo Jhelo according  to the size of your kadai or vessel.

Remove from heat.  keep aside. Drain excess oil by keeping the fries on a paper towel.

sugar and water to a pan and bring to a boil...cook for 4-5 minutes.  Turn the heat down until it is just bubbling. Cook the syrup until  be thickened  .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach until  single stage thread..means,  dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.If no thread forms, or it breaks quickly, your syrup is not yet cooked enough.If multiple strings forms,  then it has been overcooked...and need to add some additional water or begin again. When your sugar syrup  is ready,remove  from heat.Let it be cool  little bit for a while..

Add the fried elo jhelo and stir constantly gently so that all crackers are coated.Take them out from sugar syrup. Let them be cool...then enjoy your Elo Jhelo  or you can store  it for a week. 

Though one of my friend  told me that it is very tough to store them, recipe  wise you can but  taste wise  it is impossible. .it is finished  within  a day...☺☺☺☺



  1. Hi Moumita, this looks so delicate and delicious, I can see why they last only a day.

  2. Very nice pictorial explanation...dekhei khete ichhe korche

  3. I haven't tried this.. Ur step wise make it easy to understand looks good

  4. This is something new to me. looks so delicious and YUM!