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Chiroté (Indian Baklava)

Chiroté

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 :

Serves :

4 (makes around 10 - 12 pieces)

Ingredients

Plain flour 1 cup

Ghee

Cornflour

Sugar

Milk

Water

Saffron

Cardamom powder

Salt

Oil

Directions

Directions for Dough

In a bowl, add flour and salt. Mix well. Add ghee and rub in with your fingers until the mixture becomes like fine breadcrumbs.

Cover and keep aside at least for 30 minutes.

Directions for Paste

In a small bowl, add ghee and cornflour and mix it until it becomes a smooth light paste.

Keep aside

Directions for Sugar Syrup (1 string consistency)

In a shallow pan (frying pan) add sugar and water. Heat on medium heat, keep stirring till sugar dissolves.

Bring it to boil. Turn heat down, add cardamom powder, saffron strands and a pinch of salt. Stir well.

Continue heating for 3-4 minutes more

Lift the ladle and let sugar syrup drip back in the pan. Last few drops should stretch into single strand before dripping down.

Alternately, carefully take some sugar syrup between the thumb and index finger. When fingers are separated it should stretch into single strand.

If not, continue heating for additional 2 minutes and check again. If you get 1 strand thickness then turn off the heat.

Directions for Chiroté making

Knead the dough and divide into 4 balls. Roll each ball into thin discs.

Place first disc on a platform. Apply the cornflour paste and place another disc on it. Again apply the cornflour paste.

Keep repeating. Then, gently roll over the multi-layered disc so that they stick together.

Apply remaining paste on the top and then roll into a tight roll.

Holding the roll firmly, cut the roll into 10-12 equal sized piece.

Keeping layered side on the top, gently roll into small discs of medium thickness.

In a pan, heat oil on medium heat. Slowly, add the chirote discs into oil and fry till they turn golden brown.

Remove from oil and place on a paper towel to drain off excess oil.

Add to the warm sugar syrup and soak at least for 15 minutes.

Remove from the syrup and sprinkle with saffron strands and chopped pistachio

Assembly 

Serving Suggestions

Note

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