This is very famous sweet in Karnataka. This we prepare at festivals ,marriages. This is one the sweet in panch pakwan (shivngi paysa, holige, sheeraa, modak & chirote).....
The original recipe is made with chiroti rava (spl rava we get normally in india). Chirote Rava 1 cup, rice flour -1/2 , dadla or ghee for frying. Follow the same procedure.
But as i don't have chiroti rava, so i have tried with Maida and followed the same method as my mother use to do.
Ingredients: (makes 35-40 chiroti)
- ½ cup All purpose Flour
- ½ cup Rava (very fine rava)
- 3 Tbsp Oil
- Butter (unsalted and at room temperature)
- Rice flour (for dusting)
- Oil/Ghee for frying
- 1 ½ cup Sugar1 cup water
- 3 tsp lemon juice
- Saffron strands (optional)
- 1 tsp Cardamom
In a bowl mix rava, semolina, oil and mix together. Mix it well till the mixture becomes crumbly. Add water and make a soft dough. (like chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some rice flour for an 5-6 inc diameter (more or less). (in 1 chapti size dough we make 3 chaptis). Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other. As shown in the pics.
On first layer (first chapati) brush some butter, sprinkle some rice flour, layer another chapti over it. Repeat the same process applying butter/ ghee and rice flour.
Once they are ready, roll completely. Cut into small sizes as shown in pics. Repeat the same process with rest dough.
Roll them gently without much pressure.
When they are warm dip in sugar syrup and remove excess sugar syrup.
Once they are at room temperature store in air container. (These will last for 7-8 days)
Heat the pan , add water and sugar and cook till it sticky consistency. Turn off the heat add saffron, lemon juice and keep it a side. Do this syrup when you are ready to fry chiroti.
Sever with Badam Milk or it nice to eat it like that…:)
Note:Once they are at room temperature store in air container. (These will last for 7-8 days)