Add the madia/all purpose flour with salt and make a well in the center.
Pour the 3 tablespoon of oil and 1 tablespoon ghee in the well and mix with fingertips. Add a little warm water gradually 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 like a puri.
With a sharp knife make 8 - 9 slits vertically on the disc leaving 1 centimeter on both the edges. Keep 1 or 2 centimeter gap between each slit.
Holding the end sides together, fold the disc. Press the ends to secure the pattern. Prepare the same with the remaining dough. Heat oil in a heavy bottom pan till medium hot.
Add the prepared elo jhelo to the oil, reduce the flame and fry on low heat and flip the elo jhelo over so that it can be cooked on both sides. Keep flipping.
Fry until both the sides are light brown. Fry these in batches. Add elo jhelo according to the size of your pan or vessel.
Remove from heat, keep aside. Drain excess oil by keeping the fries on paper towel.
Now we have to make sugar syrup: add sugar and water to a pan and bring to boil, cook for 4-5 minutes.
Turn the heat down until it is just bubbling. Cook the syrup until thickened. Watch the syrup carefully to make sure it doesn't burn.
When your sugar syrup is ready, remove from heat. Let it cool a little for a while.
Add the fried elo jhelo into the sugar syrup and stir constantly gently so that all elo jhelo are coated.Take them out from the sugar syrup. Let them cool, then enjoy your Elo Jhelo or you can store it for a week.