Chiroti is a popular Indian sweet made during festivals and celebrations.Its made with all purpose flour and then made to soak in sugar syrup.Its one of the easiest Indian sweet recipe to make 🙂
- All purpose flour – 1 cup |+ 2 tsp
- Semolina/Rava/suji – 4 + 2 tsp
- ghee – 4 tsp
- oil – for deep frying the chirote
- sugar – 1 cup
- water for making sugar syrup – 1 cup
- cardamom powder – 1/2 tsp
- finely chopped pistachio for garnishing
- In a mixing bowl take 1 cup of all purpose flour(maida) and 1/4 cup of rava.Mix it well.
- Next add 4 tsps of ghee and mix well to give the flour a texture similar to bread crumbs.
- Now add water little at a time and prepare a stiff dough.
- Keep aside the dough for 30 minutes.
- Meanwhile in a cup take 2 tsps of maida and mix it with 2 tsp of ghee .It should become a smooth paste.
- After 30 minutes knead the dough slightly and oinch equal portions of dough.shape them into small balls.
- Take each dough ball and roll it like you do for poori.Keep all the dough balls rolled into porri sized sheets.
- Take one rolled sheet and apply the maida paste that you have made. Apply it well(like shown in the pictures below) and upon this keep another rolled sheet.Again apply the maida paste and keep doing this for all the rolled sheets.Pile up the sheets one above the other with maida paste applied in between every 2 sheets.
- Next start from any one side and start rolling them like shown in the picture below.
- Once you have rolled them cut them into equal lentgh slices or small discs.
- Next once again press or slightly roll the discs so that they don’t separate while frying in the oil.
- Next we need to deep fry the chirote.But before keep the sugar syrup ready.
- For sugar syrup,take 1 cup of sugar in a saucepan and add 1 cup of water.Start boiling the mixture.
- Wait until you get a single thread consistency.
- Once it reaches single thread consistency turn off the flame and add 1/2 tsp of cardamom powder and mix well.
- Now deep fry the chirote on both sides till they turn golden brown in color.
- Remove the deep fried chirote from oil and while they are still warm immerse them in sugar syrup,Give a nice coating of sugar syrup to chirote and then remove them and transfer onto a serving plate.Repeat the procedure for all the chirote.
- While serving you can garnish them by sprinkling finely chopped pistachio or any dry nuts of your choice.
- And our sweet dish chiroti or chirote or Khaja is ready to taste 🙂
Step by step photos
In a mixing bowl take 1 cup of all purpose flour
Add 1/4 of rava.
Now add 4 tsps of ghee.
Mix the flour with ghee until the flour resembles bread crumbs.
Now add water little at a time and prepare a stiff dough.
Keep aside the dough for 30 minutes.
Meanwhile in a small cup or bowl take 2 tsps of maida to prepare a paste.
Add 2 tsps of ghee to maida and mix well.
Mix it really well and prepare lump-less smooth paste as shown below.
Keep aside the maida paste and get back to the dough.Knead the dough again for 1 or 2 minutes.
Divide the dough into 6 to 7 equal portions and shape them into a smooth surfaced balls.
Roll each ball into 5 to 6 inch diameter disc as shown below… just like pooris ..little larger in size.
Since the dough is stiff it may not come exactly round in shape but that’s ok as we are going to roll them again.Now apply the maida paste on the rolled sheet as shown below.
Keep all the rolled sheets one above the other with maida paste applied between every 2 sheets.Its important to roll all the sheets into similar size.
On the top most sheet once again apply maida paste.
Now start from any one side and roll all the 6 sheets together tightly as shown below.
Next with the help of knife cut the roll into slices of equal sizes.Keep the thickness of about 1/2 to 1 cm.
Now take each slice and slightly press or roll them with rolling pin horizontally so that the layers stick well and don’t separate when left in oil for deep frying.
Deep fry the chirote in oil and keep aside.Just before deep frying the chirote you can make the sugar syrup ready so that chirote remain hot while dropping into the syrup.
For the sugar syrup take 1 cup of sugar.
Add 1 cup of water.
Boil the syrup until single thread consistency.Once it reaches single thread consistency turn off the flame and add 1/2 tsp of cardamom powder and stir the syrup.
Now that pour sugar syrup is ready take the chiroti or chirote and drop them in sugar syrup.Give a nice coating of sugar syrup to chirote and remove them fom syrup.No need to soak the chirote in syrup for a long time.Then just need a good sugar coating and should yet remain crunchy 🙂
Arrange the sugar coated chiroti’s on serving plate and garnish them with finely chopped pistachio or any other dry nuts of your choice.There we are ready with CHIROTI also popularly known as khaja.Enjoy 🙂