Today is the second day of Blogging Marathon #9. I’m featuring festival foods of India with step-by-step illustrations, and for today I made chiroti — a traditional sweet from Karnataka. Authentic chiroti uses a special ultra-fine rava known as chiroti rava, which I couldn’t source in Madurai, so I substituted plain maida (all-purpose flour). From the recipes I consulted, chiroti can be finished two ways: sprinkled with powdered sugar while hot, or dipped in sugar syrup. Since I prefer richer sweets, I chose to dip the fried chiroti in sugar syrup rather than just dusting them with sugar. Sugar-sprinkled chiroti are often served with badam milk; I remember enjoying that pairing at a wedding in Mysore where chiroti and badam milk were served as dessert. The preparation is rewarding — the chiroti turn out crisp, and when you bite into one the syrup oozes out. They were absolutely delicious and everyone loved them.
Ingredients:
Maida (all-purpose flour) – 1 cup
Rice flour – 1 tbsp
Ghee – 1 1/2 tbsp
Milk – 1/4 cup
Melted ghee – 1/8 cup (to mix into the flour)
Sugar – 1 1/2 cups (for syrup)
Cardamom powder – 1/2 tsp
Oil – for deep frying
Procedure:
1. Add the melted ghee to the maida and mix until the mixture resembles coarse crumbs.
2. Add the milk and combine, then add just enough water to form a soft dough.
3. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover and rest for 15–20 minutes.
4. Divide the dough into 10 equal portions and shape each into a smooth ball.
5. In a separate bowl, cream the rice flour with 1 1/2 tbsp ghee until light and fluffy — this will act as the layer paste between discs.
6. Prepare the sugar syrup by dissolving 1 cup of sugar in 1 cup of water and simmering until it reaches a sticky, one-string consistency. Add cardamom powder for flavor. Keep the syrup warm.
7. Take five of the dough balls and roll each one into a thin, even disc of similar size.
8. Spread a thin layer of the rice–ghee paste on one disc, place a second disc on top, spread paste again, and continue layering until you have five discs stacked with paste between each layer.
9. Roll the stacked discs tightly from one edge to form a log. Repeat the process with the remaining five dough balls to make a second log.
10. Heat oil in a deep pan over medium heat for frying.
11. Cut each log into 7 or 8 equal pieces. Take each piece and gently roll it into a thin disc, taking care to maintain the layered structure.
12. Deep-fry the discs in hot oil until they turn golden brown on both sides and become crisp. Drain on paper towels briefly.
13. While the chiroti are still hot, immediately dip them into the warm sugar syrup. Hot chiroti absorb the syrup quickly, so dip and flip them once to coat evenly.
14. Remove from the syrup and transfer to a plate to cool and set. Repeat with the remaining pieces.
15. Serve fresh on festival days or special occasions. Chiroti pair wonderfully with warm badam milk or a cup of chai.
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| Add melted ghee to maida |
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| Add milk and water to prepare a soft dough |
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| Cream ghee and rice flour together |
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| Divide into 10 balls |
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| Roll out a ball and apply the paste on it |
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| Place the other disc on top |
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| Place five layers of the discs |
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| Roll into a log |
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| Cut into 7/8 equal parts |
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| Roll it into a disc |
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| Fry in oil |
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| Dip in syrup |
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| Allow it to dry |
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| Serve |
This recipe is my contribution to the “Only Sweets and Desserts” event. I hope you enjoy making chiroti at home — they make a delightful festival treat and are sure to impress family and guests.