How to make CHIROTE -
These beautiful layered festive dessert may seem very difficult to make but let's see how easy they really are with all tips and tricks!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Fine semolina (barik rawa) (बारीक रवा)
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to CHIROTE checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Jamun Shrikhand Khajure Besan ke Laddoo Gajar Burfi
CHIROTE Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for CHIROTE Recipe
Refined flour (maida) 3/4 cup
Fine semolina (barik rawa) 1/8 cup
Salt a pinch
Ghee , hot 1 tablespoon
Oil , for greasing + for deep-frying
Pistachios powder for garnish
Sugar syrup
Sugar 2 cups
Green cardamoms 2-3
Milk 1-2 tablespoons
Paste
Ghee 2 tablespoons
Cornflour/ corn starch 1/2 cup
Method
Step 1
Take refined flour in a parat. Add semolina, and salt and mix. Make a well in the centre and add the hot ghee and mix till the mixture comes together. Add ⅓ cup water, mix and knead into a semi-soft dough. Cover and set aside for 10-15 minutes.
Step 2
To make the sugar syrup, heat sugar and 1 cup water and mix well. Break the green cardamom pods and add into the mixture. Cook till the sugar melts.
Step 3
Add milk and mix. Reduce the heat, collect the scum that floats on top of the sugar syrup and discard it. Continue to cook till one string consistency. Take the pan off the heat.
Step 4
To make the paste, take ghee in a bowl and mix till it is smooth. Add corn flour in batches and mix till a smooth thick paste is formed.
Step 5
Divide the dough into 3 equal portions and shape each portion into a ball and press it lightly.
Step 6
Grease the worktop with some oil. Place the flattened dough portion and roll it into a thin disc. This is a chapatti.
Step 7
Take a chapatti on the worktop and spread a portion of the corn flour paste on top. Place the second chapatti over it. Apply a portion of the corn flour paste on it and place the third chapatti over it. Lightly roll and apply another portion of the corn flour paste over it.
Step 8
Tightly roll the layered chapattis into a cylinder. Fold the ends and cut into 1 inch pieces. Roll out each piece into a small disc.
Step 9
Heat sufficient oil in a kadai. Deep fry the small discs, a few at a time, till light golden brown and crisp. Drain on an absorbent paper.
Step 10
Dip into prepared warm sugar syrup and drain on a wire rack. Allow the chirote to cool to room temperature.
Step 11
Arrange the chirote on a serving plate. Garnish with pistachios powder and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
