Saturday, 8 October 2016

PAKATLE GULAB CHIROTE / ROSE SHAPED INDIAN FLAKY PASTRY IN SUGAR SYRUP / पाकातले गुलाब चिरोटे

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.



4.       Divide the dough into 9 equal sized balls. Make 3 sets of 3 dough balls each.




5.       Take the first set of the dough balls and roll each of them with a rolling pin into a thin circle.



6.       Take the first circle and apply the sata liberally to it. Don’t forget the edges.



7.       Roll this circle as tightly as possible into the shape of a pipe. Roll it up till almost ¾.

8.       Keep on applying the sata on the edges as you roll so its greased well on both sides.



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.

11.   Continue the same with the remaining 2 sets of 3 circles each.



12.   So at this stage you will have 3 thick pipes with 3 circles each rolled into each other.

13.   Press each pipe in your hand so that it thins down and elongates a little.




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.

22.   Add in a few drops of lime juice, this helps to clear the syrup of any impurities.
23.   When it starts boiling reduce the flame, make sugar syrup of 2 string consistency.

24.   Once the syrup is ready, add a few strands of saffron or rose water to the syrup and switch off the flame.



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.
27.   You can again keep the chirote standing so that the excess syrup drains off.


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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