Chirote is a popular and traditional sweet dish from Maharashtrian Cuisine. It is a delicious sweet, dripping sugar syrup in each bite. This crispy and juicy mithai is made with very few ingredients such as maida / flour, semolina (optional) , butter and sugar syrup. Semolina is added to give this sweet a crispy and crunchy texture.
In Andhra we use the same process to make Kaaja. In Chirote we cut the into pieces after layering and then roll it to give a poori shape. But for kaaja we do not roll but fry the pieces as it is and then add them to sugar syrup. Here is my Kaaja recipe.
Chirote goes to the 2nd day of BM 61, week 4 under the theme " Indian Mithai".
Ingredients:
Maida / All purpose flour 1 cup
Fine sooji 1/4 cup
Butter 1/4 cup
Rice flour 4 spoons
Oil for deep frying
Sugar 1 cup
Water 3/4 cup
Elachi powder 1/4 spoon
Saffron stands 6 to 7
Preparation:
Heat 3 spoons oil.
In a mixing bowl add maida and sooji mix well and add 3 spoons hot oil.
Now add little water at a time to make a semi hard dough just like poori dough.
Cover and set aside for 3 hours.
Knead the dough once again and divide the dough into 6 equal dumplings.
Take 1 dumpling and roll with rolling pin as thin as you can.
Repeat the process with 2 more dumplings.
Set them aside.
Meanwhile make a sugar syrup adding sugar and 3/4 cup water, elachi powder and saffron.
Bring the syrup to boil and add 1 spoon lime juice into it, so that it doesn't crystallize.
Simmer the flame and let it boil for another 5 minutes.
Heat oil in deep frying pan.
Now take one roti spread butter and sprinkle some rice flour on top.
Place the 2nd roti on top and spread butter and sprinkle some rice flout all over the roti.
Place the third roti on top and repeat the process of spreading butter and rice flour.
Now roll the rotis tight enough, leaving no air in between as shown in the picture.
Cut about 1/2 inch thick pieces and set aside.
Now place each pieces slightly slanting roll it as poori, not too thick nor too thin.
Repeat with all the cut pieces.
Deep fry each rolled Chirote till crisp and golden brown.
Remove from oil and place them on a paper towel to remove excess oil.
While the syrup is still hot dip the chirote, 2 or 3 at a time for about 30 seconds and remove.
Place them on a plate to cool down.
Repeat the same process with other fried chirote.
Now repeat the same process for other 3 dumplings.
Garnish with crushed pistachio and serve.
Check to see what my fellow bloggers are cooking for BM 61.
In Andhra we use the same process to make Kaaja. In Chirote we cut the into pieces after layering and then roll it to give a poori shape. But for kaaja we do not roll but fry the pieces as it is and then add them to sugar syrup. Here is my Kaaja recipe.
Chirote goes to the 2nd day of BM 61, week 4 under the theme " Indian Mithai".
Ingredients:
Maida / All purpose flour 1 cup
Fine sooji 1/4 cup
Butter 1/4 cup
Rice flour 4 spoons
Oil for deep frying
Sugar 1 cup
Water 3/4 cup
Elachi powder 1/4 spoon
Saffron stands 6 to 7
Preparation:
Heat 3 spoons oil.
In a mixing bowl add maida and sooji mix well and add 3 spoons hot oil.
Now add little water at a time to make a semi hard dough just like poori dough.
Cover and set aside for 3 hours.
Knead the dough once again and divide the dough into 6 equal dumplings.
Take 1 dumpling and roll with rolling pin as thin as you can.
Repeat the process with 2 more dumplings.
Set them aside.
Meanwhile make a sugar syrup adding sugar and 3/4 cup water, elachi powder and saffron.
Bring the syrup to boil and add 1 spoon lime juice into it, so that it doesn't crystallize.
Simmer the flame and let it boil for another 5 minutes.
Heat oil in deep frying pan.
Now take one roti spread butter and sprinkle some rice flour on top.
Place the 2nd roti on top and spread butter and sprinkle some rice flout all over the roti.
Place the third roti on top and repeat the process of spreading butter and rice flour.
Now roll the rotis tight enough, leaving no air in between as shown in the picture.
Cut about 1/2 inch thick pieces and set aside.
Now place each pieces slightly slanting roll it as poori, not too thick nor too thin.
Repeat with all the cut pieces.
Deep fry each rolled Chirote till crisp and golden brown.
Remove from oil and place them on a paper towel to remove excess oil.
While the syrup is still hot dip the chirote, 2 or 3 at a time for about 30 seconds and remove.
Place them on a plate to cool down.
Repeat the same process with other fried chirote.
Now repeat the same process for other 3 dumplings.
Garnish with crushed pistachio and serve.
Check to see what my fellow bloggers are cooking for BM 61.
Here are the other Indian popular sweets. Boondi Ladoo, Kala jamun,
10 comments:
My all time favourite sweet, so tempting they are.
I love this sweet...tastes best when still hot right..
Love these kinda traditional dishes. They chiropractic are looking mouthwatering.
These look perfectly done!
Looks absolutely delicious and mouthwatering..
Your chirotis turned out so flaky and delicious.
Absolutely love this sweet. I have never made it at home though. Need to try it soon.
Perfectly done.
Chirotte looks tempting.
This was one of my childhood favorites. You have made it so well.
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