Kamranga Goja or Elo Jhelo, sugar glazed crispy pastry, is popular Bengali dessert prepared as a snack and during festivities. There are many different varieties of this delicious dessert; for example, sesame seeds and/or cardamon powder can be added to the dough, or the simple sugar syrup that the pastries are dipped into can be infused with saffron or cardamon; and right after being glazed, the pastries can be sprinkled with chopped nuts. I didn’t add any extra ingredients to the dough or after glazing the pastries, but I experimented with cinnamon sticks in my syrup this time, and it worked. The pastries got eaten pretty quickly, so don’t be afraid to improvise.
Prep: 30 min Rest: 30 min Cook: 15 min Total: 1 hr 15 min Servings: 20-22 pastries
2 cups flour
3 tbsp ghee or any high heat oil
pinch of salt
1/2 cup milk or water
2 cups high heat oil for frying
1 cup sugar
1 cup water
2 cinnamon sticks
In a large bowl or blender sift the flour and salt. Add the oil. Blend until the mixture resembles crumbs. Slowly add the milk. Knead until the dough comes together.Wrap the dough into cling film, and let it rest for 30 minutes to 1 hour.
Combine the water, sugar, and cinnamon in a medium-size pan and bring to a boil. Simmer on low for about 3 minutes until sugars dissolve, stirring continuously. Remove from the heat and let cool to room temperature. To speed up the process, place the pan into ice water.
After letting the dough rest, shape it into a log and cut into 20-22 equal parts. Roll these pieces into balls.
Cover them with cling film or a towel to prevent drying.
Remove 2 to 3 balls at time from underneath the cling film. Place one of the balls on a work surface. Pat it down and roll into 4 1/2 -5 inch circle. Make 6 evenly spaced cuts through the circle. Fold the pastry from the opposite sides toward the center, and then pinch the ends together.
Or fold from one end to the other pressing on the ends.
Place the pastry under the cling film. Repeat the process with the rest of the balls.
In a wok or pan, preheat the oil to 365 F. Place 4 pastries at a time into the oil. Turn them over as soon as they float. Fry until light golden brown.
Place the fried pastries on a paper towel lined plate and let cool.
Dip the pastries into the syrup one at a time.
Serve right away or store in an air-tight container.