Traditional Maharashtrian Chirote Recipe: A Delicate Indian Sweet

Ingredients

2 cups All Purpose Flour
1/4 cup Semolina
1/4 cup Ghee (Clarified Butter)
1/2 cup Icing Sugar
1/2 teaspoon Salt
1/2 cup Water
1 cup Ghee (for layering)
1 cup Powdered Sugar (for dusting)
Oil (for deep frying)

Steps and instructions

In a large mixing bowl, combine the all-purpose flour, semolina, ghee, icing sugar, and salt. Mix well.
Gradually add water and knead to form a stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into small equal portions and roll each portion into a thin disc. Apply a layer of ghee and dust with a bit of flour on each disc.
Place one disc on top of another, repeating the layer of ghee and dusting of flour between each. Once all discs are stacked, roll them together into a tight log.
Cut small pieces from the log and roll each piece into a flat, thin disc.
Heat oil in a deep frying pan. Once the oil is hot, lower the heat to medium and carefully slide in the discs one by one. Fry until golden brown on both sides.
Drain the fried chirote on a paper towel to remove excess oil. Dust the warm chirote with powdered sugar.
Allow the chirote to cool before serving. Store in an airtight container.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients.
Rolling Pin - Used to roll out the dough into thin discs.
Frying Pan - A deep pan for frying the chirote.
Paper Towel - To drain excess oil from the fried chirote.
Airtight Container - For storing the chirote.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier version.
Add a pinch of cardamom powder or nutmeg powder to the dough for extra flavor.
Replace ghee with unsalted butter or vegetable oil for a vegan version.
Add finely chopped nuts (such as almonds or pistachios) to the dough for added crunch.
Sprinkle cinnamon sugar on top of the chirote instead of powdered sugar.
Make a savory version by adding spices like cumin, chili powder, or dried herbs to the dough.
Try a gluten-free version using a gluten-free flour blend.
Serve the chirote with a drizzle of honey or chocolate sauce for a sweeter twist.
Experiment with different fillings such as grated coconut, raisins, or chopped dates.
Make mini chirote by cutting the dough into smaller discs and frying them.

Recipe overview

Chirote is a traditional Indian sweet dish, often prepared during special occasions and festivals. This delectable dessert is made with all-purpose flour and semolina, layered with ghee, and deep-fried to a golden brown perfection. The end result is a flaky, crispy sweet treat that melts in your mouth. Chirote is dusted with powdered sugar for an extra hint of sweetness. This recipe guide will walk you through the step-by-step process of making this indulgent dessert at home. Expect to spend some time on this recipe, as the layering and frying process can be a bit time-consuming, but the result is well worth the effort. This dessert is a sure hit with both adults and kids, and serves as a wonderful treat for any festive occasion.

Common questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and taste of the chirote may be slightly different.
Can I use regular butter instead of ghee?
It is recommended to use ghee (clarified butter) for traditional flavor and texture, but you can substitute regular butter if needed.
How long can I store the chirote?
If stored in an airtight container, chirote can be kept for up to 2 weeks.
Can I freeze the chirote?
Yes, chirote can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I reduce the amount of sugar used?
You can adjust the amount of powdered sugar used according to your personal preference for sweetness.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining and kneading the dough.
Rolling Pin - Used to roll the dough into thin discs.
Frying Pan - A deep frying pan or kadai for frying the chirote.
Slotted Spoon - Used to carefully remove the fried chirote from the oil.
Paper Towels - To drain excess oil from the fried chirote.
Sifter or Sieve - Used to dust the chirote with powdered sugar.
Damp Cloth - To cover the dough while resting.
Airtight Container - For storing the chirote.

Origin stories

Chirote, a traditional Indian sweet dish, traces its origins back to the royal kitchens of Maharashtra, a state located in the western part of India. These flaky, sugar-dusted delicacies were often prepared during Diwali, the festival of lights, and were presented as a divine offering during the festivities. Legend has it that the delicate layers of the chirote represent the various phases of life, and the sweet taste symbolizes the sweetness that comes with overcoming life's many challenges. To this day, the making of chirote is considered an art form, with the recipe passed down from generation to generation, each adding their own unique touch to this cherished dessert.

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.