Chirote is an indulgent treat that is traditionally made as a part of festive celebrations. Rose Chirote is a labour of love well worth the effort, since it looks pretty and tastes delicious
Sarda Farms ghee, made using traditional methods enhances the flavour and texture of Rose Chirote.
- 1 Cup Maida (all purpose flour)
- 4-5 tablespoon Sarda Farms ghee + as required for deep frying
- ½ -3/4 cup corn flour
- 1/3 cup powdered sugar (or as required)
- 1-2 drops of edible rose red colour
In the bowl of a food processor add about 2 tablespoon ghee to the Maida and pulse couple of times. Alternatively you can mix it by hand.
Remove 1/3rd portion of the flour.
Gradually add little water (about 2-3 tablespoon) to the remaining flour and knead it into a stiff dough.
Take the dough out of the food processor and keep it covered with a kitchen towel for about 30 minutes.
Add 1-2 drops of rose red colour to the reserved (1/3rd portion) flour and knead it in the food processor using little water to make a stiff dough. Keep it covered with a kitchen towel for about 30 minutes.
Divide the white dough into 2 portions. Roll each portion into a ball and then flatten to make discs. Keep it covered till they are ready to be used.
Mix about 3-4 tablespoons of ghee with the cornflour in a wide container. Whisk them together till you get a light, fluffy paste. A small portion of the paste dropped in water should float on it.
On a lightly dusted working surface roll out both the white dough balls into a thin circle (about 8’ diameter)
Roll out the pink ball similarly.
Spread about 2 tablespoon cornflour-ghee mixture on one of the white dough circles.
Place the pink dough circle over it.
Spread 2 tablespoon cornflour-ghee mixture on it and top it with a white dough circle.
Again spread 2 tablespoon cornflour-ghee mixture on it.
Tightly roll the layers together into a log.
With a sharp knife slice the log into about 1” pieces.
Carefully flatten each piece with a rolling pin, cut side up, to make about 2-3” discs.
Heat ghee (about 1 ½ -2 cups) in a wok for deep frying
Deep fry the chirote on low heat till they crisp up. (but do not turn brown)
Using a slotted spoon take them out of the wok and place on an absorbent paper.
Sprinkle each Rose Chirote with powdered sugar as required.
You can alternatively dip/top the Rose chiorte with sugar syrup.