Ingredients
4-1/4 cups plain flour
3/4 cup rice flour
1-1/2 cups sugar ground
3/4 cup ghee
2-3 pinches salt
ghee for deep frying
Procedure:
1. Sieve together plain flour and slat.
2. Add in measured ghee, mix with fingers till crumbly.
3. Add cold water, knead into a pliable dough.
4. Cover with moist cloth, dividing into 20 parts.
5. Make a cream by beating together rice flour and 3 tbsp. ghee.
6. Roll each part into a wafer thin round.
7. Brush with creamedflour, place another place another round on top.
8. Repeat procedure for 5-6 layers.
9. Roll tightly into a round cylinder.
10. Cut 1" thick slices, roll lightly to a thick round.
11. Repeat for all dough
12. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.
13. The layers of chirote should show when they open a bit on frying.
14. Only then will they be and look crisp.
15. Allow to cool a little, sprinkle powdered sugar over it, cool completely,
16. Store in airtight container after cooling completely.,
17. Serve this favourite diwali sweet, as desired.
Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.
Making time: 1 hour
Makes: 18-20 chiroteys
Shelflife: 3 weeks or more
4-1/4 cups plain flour
3/4 cup rice flour
1-1/2 cups sugar ground
3/4 cup ghee
2-3 pinches salt
ghee for deep frying
Procedure:
1. Sieve together plain flour and slat.
2. Add in measured ghee, mix with fingers till crumbly.
3. Add cold water, knead into a pliable dough.
4. Cover with moist cloth, dividing into 20 parts.
5. Make a cream by beating together rice flour and 3 tbsp. ghee.
6. Roll each part into a wafer thin round.
7. Brush with creamedflour, place another place another round on top.
8. Repeat procedure for 5-6 layers.
9. Roll tightly into a round cylinder.
10. Cut 1" thick slices, roll lightly to a thick round.
11. Repeat for all dough
12. Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.
13. The layers of chirote should show when they open a bit on frying.
14. Only then will they be and look crisp.
15. Allow to cool a little, sprinkle powdered sugar over it, cool completely,
16. Store in airtight container after cooling completely.,
17. Serve this favourite diwali sweet, as desired.
Note: one may coat chirote with a foamy sugar syrup of 2-1/2 thread consistency. This would however, make it taste more sweet than the powdered sugar variety.
Making time: 1 hour
Makes: 18-20 chiroteys
Shelflife: 3 weeks or more
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