Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, kamranga nimki or elo-jhelo nimki 😋💁🏻♀️👍🏻. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Elo-jhelo nimki is a Bijoya staple in most Bengali households. It takes its whimsical name from its twisty-lacy structure. In this Bhai Dooj Kamranga Nimki will become a special snack.
KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻 is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook kamranga nimki or elo-jhelo nimki 😋💁🏻♀️👍🏻 using 9 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻:
- Make ready 1 Cup AP Flour (Maida)
- Take 1 tsp salt
- Prepare 1 tsp Ajwain (Carrom Seeds)
- Take 1/2 tsp Kalounji (Nigella Seeds)
- Get 1/8 tsp Baking Powder
- Get 1/4 tsp Sugar
- Get 3 tbsps Desi Ghee (Clarified Butter)
- Get 1/4 Cup Water (Room Temp)
- Take 250 gms Vegetable/Cooking Oil- For Deep Frying (Avoid using- Mustard/Groundnuts/Corn/Canola Oils, for their respective individual odour), We don’t want that to incorporate in our NIMKIs 😋💁🏻♀️
This is a creative and different Elo Jhelo Goja Recipe/Kamranga Nimki আমার রসুই ঘর Welcome back to our channel. this is comment text. Link. 👍 Approve. 👎 Reject & ban. ❌ Delete. همانند کارتریج پرینترهای جوهرافشان کارتریج پرینترهای لیزری نیز کارکرد مشخصی دارند و پس از چاپ مشخص که با توجه به نوع و مدل کارتریج متفاوت است تونر درون کارتریج به اتمام رسیده و مشکلاتی نظیر کمرنگ شدن چاپ و کاهش کیفیت آن مشاهده خواهد شد. در این آموزش. Regarder Facilement et Gratuitement Les Meilleurs Films et Séries en Streaming HD Sans aucune Publicité Gênante qui sort de nulle part !
Instructions to make KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻:
- Sift the flour, salt, sugar & Baking Powder- 2 times at least & put in a large bowl, in which you’re going to knead it.
- Then add on the Ajwain & Kalounji put in the Ghee too, at this point & mix the dry texture of the entire ingredients in the bowl very well by rubbing against your hands and palms.
- This texture should resemble & feel like the ‘wet sand’ kind while rubbing against the hands. Now, is the time to pour in the water but in batches & not all, at once.
- It should be a smooth textured & tight dough…as we knead for the luchis (not puris, which is different than what I mentioned- luchis are the Bong Special dish) & this dough should be even tighter than the ‘Luchi’ dough.
- Now, allow it to rest for at least 30 mins- a bit more is better (I do usually put it on rest for about an hour).
- Now, put a deep frying pan/wok for deep frying the same, post giving them their shapes.
- Now, before rolling them & giving shapes- Knead it a bit more to allow to puncture any trapped air inside the same & make round balls of about 20 gms each.
- Start rolling them now- one ☝🏻 by one ☝🏻 & make a round luchi/puri size, of about 4-4.5 cm diameters, for each one of them- you should get about a min. 12 pieces & a max. 16 pieces (depending on the equal shapes & sizes of the dough-lets).
- Now with a sharp/pointed knife cut thin marks on it's entire body leaving at least 2 cms gaps, from each of it's top & bottom.
- Now, very carefully, gently & patiently flip it to it's opposite side & then, start rolling/folding like a lose paper/sheet & finally tuck & tap tightly both the ends in it's top & bottom parts- where exactly we’the left about some space to do so.
- I guess, can’t explain this procedure more specifically & vividly than this in mere words- Hence, would request you to kindly refer to my pics posted herein, for your better understanding.
- Time to slide them one ☝🏻 by one to the hot oil- The oil should be put to the hot with high flame initially but before start deep frying them- the gas flame should be reduced to the medium heat & start with the frying process.
- Need to fry them in several batches- In a one batch please don’t put more than 3/4 max. This is because, we’ve now reduced the heat to the medium & if we put more in nos. The oil shall tend to get cold, which in the outcome will spoil the very crispness (karara-pan) of the entire thing, which we’re not looking for.
- Once they tend to surface to the top of the oil while frying- you’ll notice that it’s sizes have more than doubled & the designs that we’ve drawn with the knife is now spread like the florets- Please refer to the pics uploaded- that’s exactly what/how, we want it to be.
- Finally, take them out on any steel Colander, spread with kitchen towels/tissue papers to soak the excess oil, allow them to cool off completely & then store them, in an air-tight/vaccum sealed glass jars/containers (preferably of glass/steel).
- We’re now all sorted with our anew/revived traditional recipe of this Elo-Jhelo or Kamranga NIMKI.
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