Thursday, November 17, 2016
Tuesday, November 15, 2016
Friday, October 28, 2016
Chiroti is a popular dessert in traditional Maharastra cuisine. This delicacy is called Pathir Pheni or Khaja.
Chiroti is a fried flaky pastry with concentric circles of delicate layers.
Making chiroti is not a complicated process as it might appear to the beginner cook. A stack of three to four thinly rolled out rotis that have been smeared with a paste of rice flour/corn flour are rolled up into a cylindrical log and sliced into 1/2″ thick pieces. These cut out pieces are again rolled out thin and deep fried to a golden shade. This crunchy delight is highly addictive. Chiroti is one the best Indian sweets recipes that you can make for family and friends this Diwali. :)
Plain Flour - 2 cups (maida)
Ghee - 2 tbsps, melted
Salt - pinch
Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder
Rice flour or corn flour - 2 tbsps
Ghee - 1 1/2 tbsps, melted
For sugar syrup: (if using syrup to dip the chiroti)
Sugar - 1 cup, granulated
Water - 1 cup
Cardamom powder: 1/2 tsp
In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
The authentic recipe calls for deep frying in ghee. I have deep fried in oil.
Ensure that the dough is tight and not soft like chapati dough.
While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.
If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.
In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.
With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.
Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Splash the hot oil from the sides using the slotted spoon on top of the chiroti.This helps in puffing up chiroti nicely and all the layers will get separated. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot.
If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup.
Store in an airtight container and they stay fresh for at least one week to ten days.
Wednesday, October 26, 2016
Monday, October 24, 2016
Do let me know how you liked my card..thanks for stopping by. .love.
Linking this to
Friday, October 21, 2016
Sharing a lovely sweet for Diwali. This is such a soul satisfying sweet. Although I am on a perpetual weight loss plan, I simply cannot resist have a bite of these when they are still in stock ;)
3 cups besan
2 cups fine rava (sooji/samolina)
3 cups sugar
2 cups ghee
1 tablespoon cardamom powder
½ cup raisins, dry fruits (optional)
Roast rava(sooji/semolina) on medium flame without ghee until it becomes very light and roasted aroma starts coming from the rava(sooji/semolina). Roast besan with ghee on slow flame until it becomes very light and slight change in colour (roast besan very patiently otherwise it will taste really bad). Add rava(sooji/semolina)in it and mix it nicely …roast it again on low flame for 5 minutes. Turn off the gas after the mixture has a nice reddish color. When the mix is of the temperature where it can be handled, add the sugar into the roasted rava-besan ghee mixture. Add cardamom powder & raisins in it. Allow it to cool or until it becomes little hard for making ladoo. Make small ladu of this mixture. Enjoy!!
Tuesday, October 18, 2016
Hi friends. .sharing a card in purple color.. This is specially for a cause..to stop domestic violence. There are so many people silently suffering domestic violence .hiding their pain..due to some or the other reason. My wish is that they gather courage and decide not to suffer any more. If they have a strong desire and will power. . They can definitely turn the things in their favor. . Coz God helps those who help themselves. With best hope and gratitude I thank God for giving a good life..sometimes in our day to day life we get so bogged down by problems. .we complain about anything and everything. .forgetting all the lovely things that god has already given..which is a dream for so many. Thank you God.
Sending this to