Elo Jhello( Bengali Ghunjia), ChampaKali

Method
Prepare the Dough:
In a bowl, mix flour, and ghee until crumbly.
Gradually add milk, kneading into a smooth dough.
Rest the dough for 30 minutes.
Shape the Elo Jhelo:
Divide the dough into small portions and roll each into a 4-inch circle.
Make parallel slits in the center, leaving a 1½ cm border around the edges.
Roll from one end to create a spiral shape.
Fry the Pastries:
Heat oil in a pan over medium heat.
Fry the Elo Jhelo until golden brown.
Drain on paper towels to remove excess oil.
Prepare Sugar Syrup:
In a pan, combine sugar, water, crushed cardamom pods and kevra essence.
Simmer until the syrup reaches a one-string consistency.
Finish:
Dip the fried Elo Jhelo in warm sugar syrup.
Remove and let cool on a wire rack.