MILK CHIROTI - Mrs Vahchef

27 Sep 2014 10:33 109
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chiroti sweet recipe is a traditional Karnataka sweet that is prepared on special occasions and religious festivals. It is also a very popular dessert in traditional Maharastra cuisine and is called Chirote.

http://www.vahrehvah.com/dudh-ki-chiroti

Ingredients:
All-purpose flour - 2 cups
Sooji or Semolina - 1 cup
Salt - pinch
Ghee, melted - 2 tsp
Water - as required
Sugar - 2 cups
Water - 1 cup
Cardamom powder - ½ tsp
Milk - ½ litre
Saffron strands - few
Rice flour (for dusting) - 2 tbsp
Ghee (for applying) - 2 tbsp

Method:
1. In a mixing bowl, add all-purpose flour, sooji, pinch of salt, melted ghee and mix well to get a crumbling texture.
2. Add little by little water and mix the flour to make dough which is not too soft or stiff. Cover and rest the dough for 10 mins.
3. Heat little water in a vessel, add sugar, mix and allow it boil until the sugar gets dissolved. Make this sugar syrup to a one-string consistency (like the gulab jamun syrup). Once the syrup is almost done, add cardamom powder, mix and switch off the flame.
4. Divide the dough into small portions, with help of rolling pin, roll the dough to make thin chapatti sheets using some rice flour for dusting.
5. Place a sheet of chapatti and spread some ghee and rice flour mixture on the top side of the chapatti, place second chapatti over the first one and again apply the ghee and rice flour mixture. Repeat this till you have stacked 4 chapatis one over the other. Apply ghee and rice flour mixture on the top chapatti too.
6. Roll the chapatti tightly and press. Cut them into 1” pieces. Flatten them in your desired shape (round or oval) and keep aside.
7. Heat oil for frying the chirotis. Fry them over low to medium flame until they turn slightly golden in color.
8. Mix some saffron strands in very little water and add this in ½ litre of thick milk. Keep the milk aside.
9. Drop few chirotis in the sugar syrup and allow it to soak it for a minute or two, remove and plate them.
10. Pour some saffron milk over the chiroti and garnish with finely chopped pistachios.

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