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Delicious Indian Chirote (Layered Sweet Pastry) Recipe

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★★★★★

4.9 from 66 reviews

Chirote is a traditional Indian layered pastry known for its crispy texture and sweet syrup coating. This delicacy features thin, flaky layers made from all-purpose flour and sooji, rolled and deep-fried to golden perfection, then soaked in fragrant cardamom and rose-infused sugar syrup. Garnished with pistachios and dried rose petals, chirote is a festive treat that balances crispiness with a melt-in-your-mouth sweetness.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour (8 oz)
  • 2 tablespoons sooji (semolina)
  • ¼ teaspoon kosher salt
  • 2 tablespoons ghee (melted)
  • ½ cup water (plus 1 to 2 tablespoons if needed)
  • 1 teaspoon baking powder (needed only if air frying)
  • Red food coloring (optional)
  • Oil (for frying)

Layering Paste

  • 3 tablespoons fine rice flour
  • 3 tablespoons ghee (room temperature)

Sugar Syrup

  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon rose essence (optional)

Garnish

  • ¾ cup sifted powdered sugar
  • 1 teaspoon cardamom powder
  • 2 tablespoons pistachios, sliced
  • 1 tablespoon dried rose petals

Instructions

  1. Prepare the dough: In a bowl, combine flour, sooji, salt, and melted ghee. Mix well. Gradually add water to form a firm dough similar to puri dough. Cover and let it rest for one hour.
  2. Make the layering paste: Mix the rice flour and room temperature ghee in a small bowl to form a paste. Set aside.
  3. Divide and color dough: Knead the rested dough briefly and divide into six equal balls. If desired, add 2 drops of red food coloring to two balls and knead until evenly colored.
  4. Roll dough circles: Roll each dough ball into thin 8-inch circles using a rolling pin.
  5. Layer the dough: Place one rolled circle on a board, spread 1 teaspoon of the rice flour paste evenly. Layer a second circle (colored if used) on top and apply more paste. Repeat with the third circle and paste.
  6. Roll into logs: Starting from the top, tightly roll the layered dough circle into a log. Press evenly from center to edges for uniform thickness and tension.
  7. Repeat layering and rolling: Perform the same layering and rolling process with the remaining three dough circles.
  8. Slice dough logs: Cut each log in half, then slice each half into four pieces, yielding 16 pieces total.
  9. Shape individual pieces: Press one piece down on a rolling surface so layers are centered, then gently roll to a 3-inch circle, exposing visible layers.
  10. Prepare sugar syrup: In a medium saucepan, dissolve sugar in water over medium heat. When boiling, lower heat and add lemon juice and rose essence. Simmer for 5-6 minutes until syrup reaches one-string consistency.
  11. Mix powdered sugar and cardamom: Combine powdered sugar and cardamom powder in a bowl; set aside.
  12. Heat oil for frying: Pour oil into a frying pan and heat until hot.
  13. Fry Chirote discs: Fry 2-3 discs at a time on low heat for 2-3 minutes, turning halfway, until both sides are lightly golden and crispy.
  14. Drain excess oil: Remove fried chirote to a paper towel-lined small plate to absorb excess oil.
  15. Soak in sugar syrup: Using tongs, dip chirote into syrup coating both sides, then place on a parchment-lined plate.
  16. Garnish: Sprinkle sliced pistachios and dried rose petals on top.
  17. Dust with powdered sugar: Sift the powdered sugar and cardamom mixture over hot chirote for added sweetness and aroma.
  18. Repeat process: Continue rolling, frying, syrup dipping, and garnishing for remaining dough pieces.
  19. Store: Allow chirote to cool completely before storing in an airtight container for up to one week.

Notes

  • If air frying, add 1 teaspoon baking powder to dough for better puffing.
  • Use red food coloring to create visually appealing layered discs; optional.
  • Maintain low oil heat during frying to ensure even crisping without burning.
  • One-string consistency in sugar syrup is crucial for proper coating; test by lifting syrup with a spoon and observing single thread drops.
  • Chirote can be stored for up to a week in airtight containers, maintaining crispness when coated well with syrup and powdered sugar.

Keywords: Chirote recipe, Indian layered pastry, deep-fried sweet, festive Indian dessert, cardamom sugar syrup dessert

Find it online: https://dinewithlily.com/delicious-indian-chirote-layered-sweet-pastry-recipe/