Diwali 2022: Step-by-Step Guide to Prepare Chirote, Maharashtra’s Sweetest and Flaky Snack

Happy Diwali 2022: Diwali is synonymous with sweets. With guests frequenting, a quick and easy festive breakfast is always a welcome addition to the recipe book. Chirote is such a sweet, flaky snack that you can make this Diwali. Popular in many regions of Maharashtra, Karnataka and Telangana, this dish is a feast for the eyes and a treat for those with a sweet tooth.

Read also: Happy Diwali 2022: Wishes, Images, Status, Quotes, Messages, Facebook and WhatsApp to share on Diwali

To top it all, delicacy can be made from ingredients commonly found in Indian kitchens. Read on to learn how to make this delicious breakfast in less than an hour.

To make eight servings, you’ll need the following ingredients:

• 1.5 cups flour
• 1/4 cup semolina (rava)
• 2 tbsp hot ghee
• 4 tbsp room temperature ghee
• 4 cups sugar
• 2-4 tbsp milk
• 4-6 green cardamoms
• 1 cup corn flour
• a pinch of salt
• sugar syrup
• Pistachios finely chopped or powdered for garnishing
• oil for frying
• water for dough

Step-by-Step Guide to Making Chirottes:

1. First of all, prepare the dough for Chirota.
2. Take all purpose flour, rava and salt in a bowl or bowl.
3. Add hot ghee to this mixture and start kneading.
4. Add water as required.
5. You need a hard, soft dough. When it is ready, cover it and keep it aside for 10-15 minutes.
6. Meanwhile, in a mixing bowl add the remaining room temperature ghee and cornflour.
7. Whisk them together until they form a smooth, thick paste.
8. Keep it aside while making the syrup.
9. For sugar syrup, heat two cups of water with sugar over medium heat.
10. Add cardamom to the mixture.
11. Add green pods and black seeds separately to enhance the taste of cardamom.
12. Pour in the milk and keep stirring until it thickens slightly.
13. Remember to throw away the layer of scum that forms on the syrup.
14. Make three or four chapatis from your dough.
15. Sandwich the thick ghee and corn flour paste between the layers of chapati.
16. Flatten your chapati and using rolling pin to paste the layer once again.
17. Roll it gently into a cylinder.
18. Make sure you push the ends of the cylinder inward to seal it.
19. Then, cut the rolls at about one-inch intervals.
20. Flatten the pieces with your fingers, so that they look like small discs.
21. Deep fry these discs till they become cream or golden brown.
22. Dip them in the syrup and let the excess drain off the discs.
23. Garnish the chirota with powdered sugar, pistachios and other dry fruits of your choice.

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