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Chirotey
Chirotey Recipe
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
Method
Sieve together plain flour and slat. Add in measured ghee, mix with
fingers till crumbly.
Add cold water, knead into a pliable dough. Cover with moist cloth,
dividing into 20 parts.
Make a cream by beating together rice flour and 3 tbsp. ghee. Roll
each part into a wafer
thin round.
Brush with creamed flour, place another place another round on top.
Repeat procedure
for 5-6 layers.
Roll tightly into a round cylinder. Cut 1" thick slices, roll
lightly to a thick round. Repeat for
all dough.
Heat ghee in heavy pan, fry rounds till golden on slow-medium heat.
The layers of
chirotey should show when they open a bit on frying.
Only then will they be and look crisp. Allow to cool a little, sprinkle
powdered sugar over
it, cool completely. Store in airtight container after cooling completely.
Serve this favourite
diwali sweet, as desired.
Note: One may coat chirotey with a foamy sugar syrup of 2-1/2 thread
consistency. This
would however, make it taste more sweet than the powdered sugar
variety.
Courtesy : Saroj Kering
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