Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kamranga nimki or elo-jhelo nimki 😋💁🏻♀️👍🏻. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻 is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. KAMRANGA NIMKI or ELO-JHELO NIMKI 😋💁🏻♀️👍🏻 is something that I’ve loved my whole life.
Elo jhelo nimki is a Bijoya staple in most Bengali household. It is also known as "Kamranga Nimki" after the shape of the fruit by its name. It is best enjoyed with a cup of milky tea.
To begin with this recipe, we must prepare a few ingredients. You can have 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 😋💁🏻♀️👍🏻:
- Take 1 Cup AP Flour (Maida)
- Prepare 1 tsp salt
- Get 1 tsp Ajwain (Carrom Seeds)
- Take 1/2 tsp Kalounji (Nigella Seeds)
- Prepare 1/8 tsp Baking Powder
- Make ready 1/4 tsp Sugar
- Get 3 tbsps Desi Ghee (Clarified Butter)
- Prepare 1/4 Cup Water (Room Temp)
- Get 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 😋💁🏻♀️
Heat oil in a heavy bottomed pan, lower the flame and deep fry Kamranga one at a time until light brown in color and evenly done. Place the fried Kamranga shaped pastries on a tissue paper towel to absorb excess oil and let it cool. This snacks is very much popular during "Durga Puja". On the day of Vijaya Dashami in every Bengalis are busy making this Snacks to adjust the balance of sweets which are served during this Festival.
Steps 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.
Later, she manages to assign some work to the villagers. Later, Nimki comes up with an ingenious plan to complete the ritual, leaving Anaro Devi furious. Watch the latest and full episodes of Nimki Mukhiya streaming on Hotstar. Nimki is a very famous Odisha & Bengali snacks for Tea. Nimki has a flavor of Kalonji and very much crispy.
So that is going to wrap this up with this special food kamranga nimki or elo-jhelo nimki 😋💁🏻♀️👍🏻 recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
