Chiroti – Diwali Special Sweet, Khaja recipe

Initial Preparation:

1. In a bowl, add in 1 cup flour, 2 tablespoons of ghee, a pinch of salt and mix until you get a crumbled texture.
2. Then add in the cold water little by little, knead well and make a soft pliable dough.
3. Close it with a damp cloth and let it sit covered for 20 minutes to set.

Chiroti Preparation:

1. In a bowl, mix together the ingredients mentioned in 'For brushing' and make a fine paste. This paste is used to brush the flour sheets. Set aside.
2. Now divide the dough into 4-5 equal sized balls.
3. Roll each ball using a rolling pin and make equal sized thin sheets. Roll it as thin as you can.
4. Place one sheet on the working surface. Brush it with the flour-ghee paste.
5. Place another sheet on top and brush with flour-ghee paste again. Continue the process with rest of the sheets.
6. Finally brush the flour-ghee paste on top of the last sheet.
7. Then gently roll the sheets together into a tight log and then cut it into ½ inch pieces.
8. Gently roll each pieces in small rectangles or rounds. Set aside.

Sugar Syrup Preparation:

1. In a sauce pan, add in the ingredients mentioned in 'For sugar syrup", stir continuously until the sugar is fully dissolved over medium heat.
2. Let it boil until the syrup reaches one-string consistency. Remove from heat and set aside.

Frying Chirotis:

1. Heat enough oil to deep fry the chirotis in a heavy bottomed deep pan on medium heat.
2. Place the rolled out chiroties into the hot oil. Do not overcrowd.
3. Deep fry the chirotis on low-medium heat until light golden brown. Flip to both sides several times for even frying and this will help the chirotis to fluff up.
4. Transfer to a kitchen paper towel. Let it sit for 2 minutes.
5. Then dip them in sugar syrup and make sure that both sides are coated well.
6. Remove from sugar syrup and arrange them in a plate or baking sheet.
7. Continue the same process with rest of the chirotis.
8. Keep it in room temperature until the sugary coat dries up.
9. Once the sugar coat dries up, enjoy the chirotis or store it in an air-tight container for 10-12 days in room temperature.

Yield: Makes about 16-18 chirotis.