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Chiroté (Indian Baklava)

Diwali is a time for celebration, family time. It calls for a special food to celebrate this special occasion. What can be more special than a crispy flaked pastry soaked in saffron and cardamom flavoured sugar syrup and sprinkled with nuts such as pistachios.

Chiroté soaked in sugar syrup is the Indian version of Baklava. The only difference is its deep fried and not baked. Chiroté is a very popular Maharashtrian delicacy. It is also popular in other regions and called as Chiroti or Khaja. This is very delicious, rich sweet specially made during festival time. Traditionally its deep fried in ghee. Chiroté can be made ahead of time.

Sugar syrup used in Indian desserts has to have certain thickness. Each dessert calls for different thickness. It has to be either 1 string or 2 strings thickness. Some recipes have 3 string or very thick consistency called ‘Goliband pak’ means when sugar syrup drop cools down it crystallises.

Preparation time :  15 minutes

Cooking Time : 40 minutes

Total Time : 55-60 minutes

Serves : 4 - 6 (makes 10-12)

Ingredients - For dough
Ingredients - For paste
Ingredients - For sugar syrup
For Dough
For Paste
For Sugar Syrup (1 string consistency)
For Chiroté making

Variation : Instead of soaking chiroté in sugar syrup, you can sprinkle powdered sugar, saffron strands and chopped pistachios when chirotés are still warm.

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