Diwali is arriving soon .. and before the festivities begin, delightful yummy sweet Gulab Chirote to make your celebrations even sweeter ....
PAKATLE GULAB CHIROTE / ROSE SHAPED INDIAN FLAKY PASTRY IN SUGAR SYRUP / पाकातले गुलाब चिरोटे
INGREDIENTS
Maida / refined flour
|
3 cups
|
Red food colour
|
⅛ tsp
|
Salt
|
T.T.
|
Melted Vanaspati ghee / vegetable fat
|
¼ cup + ¾ cup + for deep frying
|
Warm milk
|
As req.
|
Arrowroot powder / Cornflour powder
|
2 tbsp
|
Baking powder
|
½ tbsp.
|
Sugar
|
2 cups
|
Water
|
1 cup
|
Lime juice
|
2 – 3 drops
|
Saffron strands OR Rose water
|
A pinch OR 1/2 tsp
|
Almonds finely chopped
|
10 – 12 nos
|
Pistachios finely chopped
|
10 – 12 nos
|
METHOD:
1.
Beat together the
arrowroot powder and ¾ cup fat till light creamy and lump free. This paste is
called as ‘Sata’ or ‘Satha’ in Marathi.
2.
To the refined
flour add salt, baking pdr, red food colour and ¼ cup fat, add milk as required
and knead well to form a smooth dough. Consistency not hard and not too soft
either, should be like chapatti dough.
3.
You can
increase or decrease the amount of food colour in the dough as per your choice.
Once fried the colour mellows down a little so use accordingly.
5.
Take the first
set of the dough balls and roll each of them with a rolling pin into a thin
circle.
7.
Roll this circle
as tightly as possible into the shape of a pipe. Roll it up till almost ¾.
9.
Take the second
circle and keep it on the remaining ¼ edge of the first circle such that the
first and second overlap each other.
10.
Apply sata to
the second circle and keep on rolling like a pipe till you reach the ¾ of the
second circle. Repeat as before and add in the third circle. Roll till the end.
12.
So at this
stage you will have 3 thick pipes with 3 circles each rolled into each other.
14.
Keep it flat on
a surface and cut each pipe into 1 - 1 ½ inch thick pieces. Make sure the
pieces are not too thick or the final chirote will be too large. They should be
approx. the size of your palm.
15. Press
down on the cut side of one piece so that all the spirals are seen on top. Then
roll it lightly with a rolling pin to a small circular shape. Try and roll it
as thinly as possible. If you hold the rolled out puri against the light you
should be able to see through.
16. Spread
them onto a clean plastic sheet and allow to dry for 6 – 7 hours. Keep on
turning them and flipping them over at regular intervals so that it dries from
both the sides.
17. Heat the
ghee for deep frying. When the ghee gets hot, lower the flame and allow the
ghee to cool a little. When you no more see the ghee smoking then its approx. the
right temp.
18. Deep fry
on medium to low heat till it turns very light pink on both sides. It will puff
up and all the layers on the sides will open up. If the flakes do not open then
lightly press the chirota puri in the centre, that will help them open up and
bloom. Remove onto a paper towel.
19. Keep a
big ‘chalni’ ready, line it with kitchen paper towels.
20. When you
remove out the chirote, keep them first standing onto the chalni, this will
drain out all the excess fat from the chirote. Allow them to cool.
21. In a separate pan take sugar and water. Heat it and
bring it to a boil.
23. When it starts boiling reduce the flame, make sugar
syrup of 2 string consistency.
25. Now either you can dip the chirote in the sugar syrup
or you can spoon the syrup on to the chirote little at a time, that’s as per your
choice and convenience.
26. Immediately sprinkle on top the chopped almonds and pistas
while the syrup is still warm so that they stick.
28. If you do not want to put them in syrup then sprinkle
powdered sugar on them once they are fried but still warm.
29. When they are cooled, arrange them in a flat container
with a tight fitting lid. Be careful while handling as they are very delicate. Do not
pile them up when you store or they will break.
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