chiroti recipe | padhir peni | chiroti sweet | chiroti with badam milk in a detailed photo and video recipe. an authentic south indian flaky dessert recipe made with semolina and powdered sugar. it is considered as one of the premium sweets and is particularly made for big occasions and celebrations. the uniqueness of this recipe is during the serving as it is served crushed by topping it with badam milk and powdered sugar.
as i mentioned previously, chiroti sweet has always been considered as a premium sweet and perhaps made for big occasions. as a matter of fact, it was one of the highlights in my marriage too. i still remember bursting one of these chiroti on mine and my husband’s head during our marriage lunch. anyway, coming back to the recipe, it looks simple and easy but trusts me it can be tricky. as matter of fact, in most of the feast celebrations, there would be an experienced and dedicated chef just to make this sweet. so it is not a child’s play for sure. moreover the sweet by itself does not have any striking sweetness and taste. the combination of sweet badam milk and topping with powdered sugar makes it unique and gives the necessary taste and flavour.
furthermore, some important and critical tips and suggestions to make this chiroti recipe or padhir peni a perfect one. firstly, i have made this recipe using chiroti rava or also known as fine rava but you can also make it with plain flour. traditionally the recipe is always made with rava but it is much easier to make it with plain flour. it is much easier to make a dough with plain flour but may not offer the same taste as former. secondly, deep fry them one by one in a deep bottomed frying pan and do not overcrowd it. you may consider frying multiple only if you have a large frying pan. lastly, while rolling i have used butter, but generally, vanaspathi dalda or softened ghee is used for good flavour. but soft butter should be equally good for this recipe.
finally, i request you to check my other traditional indian sweet recipes with this post of chiroti recipe or padhir peni. it includes recipes like rasgulla, jalebi, besan laddu, milk powder barfi, mohanthal, gulab jamun, rasmalai and coconut barfi. in addition, i request you yo check my other related recipes collection like,
chiroti video recipe:
recipe card for chiroti recipe:
chiroti recipe | padhir peni | chiroti sweet | chiroti with badam milk
Ingredients
- 2 cup chiroti rava / semolina / suji, fine
- 2 tbsp butter, softened
- ¾ cup water
- ¼ cup maida / plain flour, for dusting
for saati:
- ¼ cup butter, softened
- 2 tbsp rice flour
Instructions
- firstly, in a large mixing bowl take 2 cup chiroti rava and add 2 tbsp butter.
- crumble and mix well making sure the rava is moist.
- now add ¾ cup water and start to knead the dough.
- knead for 5-8 minutes or until the rava turns soft.
- knead really hard adding water (only if required) until the dough turns soft and smooth.
- rest the dough for 15 minutes, or until the rava absorbs moisture.
- pinch a large ball sized dough and dust with maida.
- roll as thin as possible dusting maida if required.
- now spread the prepared 1 tsp of saati (butter rice flour paste) uniformly. repeat 5 times.
- now roll into log tightly.
- cut into 1 inch pieces and press gently.
- deep fry in medium hot oil.
- drain off the chiorti and keep aside for 10 minutes to drain off the oil completely.
- finally, enjoy chiroti by crushing into plate and top with powdered sugar and badam milk.
how to make padhir peni with step by step photo:
- firstly, in a large mixing bowl take 2 cup chiroti rava and add 2 tbsp butter.
- crumble and mix well making sure the rava is moist.
- now add ¾ cup water and start to knead the dough.
- knead for 5-8 minutes or until the rava turns soft.
- knead really hard adding water (only if required) until the dough turns soft and smooth.
- rest the dough for 15 minutes, or until the rava absorbs moisture.
- meanwhile, prepare saati by mixing ¼ cup butter with 2 tbsp rice flour.
- mix really well until the mixture turns smooth creamy. keep aside.
- now knead the dough again making sure it is soft and smooth.
- pinch a large ball sized dough and dust with maida.
- roll as thin as possible dusting maida if required.
- now spread the prepared 1 tsp of saati (butter rice flour paste) uniformly.
- place another rolled sheet and repeat spreading saati and sheet 5 times.
- now roll into log tightly.
- cut into 1 inch pieces. you can increase or decrease the size depending on the size of chiorti you are looking for.
- grease your hand with oil and press gently.
- deep fry in medium hot oil.
- using a ladle start to pour hot oil over it.
- once it starts to puff up, hold the chiroti with a wooden ladle.
- continue to pour oil over chiroti until it turns flaky and crispy.
- drain off the chiorti and keep aside for 10 minutes to drain off the oil completely.
- finally, enjoy chiroti by crushing into plate and top with powdered sugar and badam milk.
notes:
- firstly, the chiroti can be prepared with maida as well. however traditional recipe is prepared with fine rava (chiroti rava).
- also, just before serving, crush the chiroti and top with powdered sugar and then mix with badam milk and eat using your hands.
- additionally, fry on low flame to have flaky layers.
- finally, chiroti recipe tastes great when made with dalda or ghee instead of butter.