Chirote are absolutely traditional to Marathi cuisine. Some other States like Gujarat and Karnataka also boast of this sweet pakwan(dish). As a child I remember my mami making these during Diwali….I remember it was a tedious procedure making these. Such delicacies would need a lot of attention and mostly ladies would come together after the lunch and kitchen tidied up…sit down from noon till tea-time and create these in huge batches.
I opened my favourite Kamalabai Ogale’s Ruchira again. It has 4 types of sweet chirote. I decided to go for a simple version. Her recipe suggests:
1 cup of plain flour
Ghee(2tbsp for the dough) and some for frying
Rice flour and salt
All these ingredients with the ghee for the dough are mixed to make a dough. Make smaller balls and roll them out. Warm some ghee and keep aside. Over a rolled dough, spread some ghee. Place another rolled dough over this. Repeat the process. Once done, roll the whole layers of stacked, rolled dough into a tube. Cut bitesize pieces and set aside. Each bitesize piece is then rolled and elongated slightly. Roll only on the side which shows the cut. Once done, these are fried in ghee till each layer is cooked and opens up beautifully. This is then dipped in a sugar syrup.
When I made up my mind to make these, I thought of different versions and tweaks, I could incorporate. Since, Chirote are fried and dipped in sugar syrup….I knew my son would come with a comment”too sweet”.
Hence I made the following tweaks:
1. Baked them and shaped them as pinwheels
2. Filled in with coloured almond paste
3. Soaked them in honey
4. Used jaggery caramelised walnuts to add an extra touch
For this you will need:
Honey as much or as little you want. Warm it when soaking the chirote.
2 cups of plain flour
2 tablespoons of butter(ghee works better) melted and warm
Mix these and make a tight dough and keep aside.
Ground almonds 100gm
Rice flour 1 tablepoon
2 tablespoons butter(again ghee is yum)
Green food colour(or any of your choice)
Castor sugar 2 tablespoons
Cinnamon powder to sprinkle
Melted butter 1 tablespoon for spreading while folding
Blend all the ingredients apart from sugar and cinnamon powder. Keep it aside.
1 tablespoon of toasted and crushed walnuts
1 tablespoon of jaggery
Heat the jaggery on a pan and keep stirring in a small area. It is in a small quantity, so spreading it all around the pan will waste it. Once jaggery is liquidised, add the walnuts and give it a quick mix. Turn off the heat and bring the mix out on a plate. This will cool and you can break it into pieces to sprinkle on the finished Chirote.
This is how it is put together:
Roll the pastry into a thin roundel. Spread it with the green almond paste, sugar and cinnamon powder.
Next, start folding from one end of the longer end twice followed by the other side. This will create a tube. Brush with butter on top before you fold at the two ends of the tube to bring it together as shown in the picture.
Place the folded pastry, folded side down. Cut through vertically to create pin-wheels. Bake on a lined baking sheet at 180 degrees C for 15 mins. Soak in warm honey for 5-10 mins. Place on a serving plate and garnish with jaggery caramelised walnuts.
This goes for Bake-a-thon and check what my fellow bloggers have been baking:
Also, sending these to Let’s cook at Tickling Palates two events
and to Spicy Treats
Plus Srivalli event
And Pari..Phew!! Gals this feels like a party!!
So, what’s the verdict about these Christmassy coloured Indian Chirotes’?