Authentic Sindhi Chilro: A Traditional Breakfast Pancake Recipe

Ingredients

  • 2 cups Semolina
  • 1 cup Sugar
  • 4 cups Water
  • 1/2 cup Ghee
  • 1/2 teaspoon Cardamom Powder
  • 1/4 cup Almonds, blanched and sliced
  • 1/4 cup Pistachios, sliced
  • 1/4 cup Cashew Nuts, chopped
  • 1/4 cup Raisins

Steps and instructions

  1. Heat ghee in a heavy bottomed pan over medium heat.
  2. Add semolina to the pan and fry on low heat until it turns golden brown. Keep stirring continuously to avoid burning.
  3. In a separate pan, add water and sugar. Bring it to a boil over high heat. Continue to cook until the sugar is completely dissolved.
  4. Slowly pour the sugar syrup into the pan with the semolina, stirring continuously to avoid lumps.
  5. Add cardamom powder, stir well and cook on low heat until the mixture thickens.
  6. Once the semolina mixture has thickened, add the almonds, pistachios, cashew nuts, and raisins. Stir well to combine.
  7. Cook for another 2-3 minutes, then turn off the heat.
  8. Allow the chilro to cool slightly before serving. It can be served warm or chilled, as per preference.

Tools for making

  • Heavy Bottomed Pan - A sturdy and thick-bottomed pan that helps distribute heat evenly during cooking.
  • Separate Pan - A second pan to prepare the sugar syrup separately before combining it with the semolina.
  • Stirring Spoon - A long-handled spoon used for stirring the semolina and sugar syrup mixture.
  • Blanching Pot - A pot used for blanching the almonds, which involves briefly boiling them and then removing the skin.

Recipe variations

  • Use whole wheat flour instead of semolina for a healthier version.
  • Add a pinch of saffron strands to the sugar syrup for a fragrant and colorful twist.
  • Include crushed cardamom pods along with cardamom powder for a stronger flavor.
  • Replace ghee with melted butter or vegetable oil for a vegan option.
  • Add a handful of chopped dates or figs for a natural sweetness and texture.
  • Sprinkle some cinnamon powder on top for an additional spice flavor.
  • Serve chilro with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
  • Add a tablespoon of rose water or orange blossom water to the sugar syrup for a floral aroma.
  • Mix in some grated coconut or desiccated coconut for added texture and flavor.
  • Try garnishing with crushed pistachios or roasted sesame seeds for an extra crunch.

Recipe overview

Welcome to our recipe for Chilro, a delectable traditional sweet dish originating from the Sindhi cuisine of India. This semolina-based dessert is enriched with ghee and a delightful mix of dry fruits, offering a sumptuously rich and indulgent flavor that is sure to satisfy your sweet tooth. In this recipe, we'll guide you through the easy steps to create this dessert at home. The preparation involves toasting semolina in ghee until golden brown, then cooking it with a simple syrup until it thickens. We then finish it off with a sprinkle of cardamom and a generous helping of almonds, pistachios, cashew nuts, and raisins. The result is a dish that's not just delicious, but also packed with textures from the crunchy nuts and soft, fluffy semolina. Enjoy this warm, comforting dessert on its own or as a sweet finish to a hearty meal.

Common questions

  1. How long does it take to make Chilro? It takes approximately 30-40 minutes to make Chilro.
  2. Can I use any other type of flour instead of semolina? Semolina is traditionally used for Chilro, but you can experiment with other flours if desired. However, the texture and taste may differ.
  3. Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that it may affect the overall sweetness of the dessert.
  4. Can I add other nuts or dried fruits? Absolutely! You can customize the recipe by adding your favorite nuts or dried fruits such as walnuts, dates, or cranberries.
  5. Can I make Chilro ahead of time? Yes, you can prepare Chilro in advance and store it in the refrigerator. It can be enjoyed chilled or reheated before serving.
  6. Is Chilro gluten-free? No, Chilro is not gluten-free as it is made with semolina, which is derived from wheat. If you require a gluten-free option, you may need to use alternative flours.

Serving dishes and utensils

Origin stories

Chilro is a sweet delicacy that hails from the Sindhi community in Pakistan. This authentic Sindhi sweet dish is often relished during special occasions and festivals, and its simplicity makes it a favorite among all age groups. What sets Chilro apart is its use of semolina as the main ingredient, which is also common in many other Sindhi dishes. Interestingly, the way Chilro is prepared and served varies from family to family, making it a unique reflection of individual household traditions. Some prefer it warm and soft, while others enjoy it cold and firm. This customizability adds a personal touch to every pot of Chilro, making it more than just a sweet dish, but a thread that weaves through the cultural fabric of Sindhi tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.