Pakatil Chirote (Glazed Chirote)

Pakatle Chirote in Marathi

Time: 1 hour
Makes: around 20 medium chirote

Ingredients:
3/4 cup Maida
1/4 cup Rava
1 tbsp hot ghee
Pinch of salt
1/4 cup milk
3 to 4 tbsp ghee,melted
2 to 3 tbsp corn flour
Ghee or oil for frying
1 cup sugar
3 to 4 tbsp water.

Method:
1) Take rava and maida into a bowl. Add 1 tbsp hot ghee. Add a pinch of salt. Mix with a spoon. Add milk and knead to a medium consistency dough. Keep it covered for 20 minutes.
2) Divide the dough into 6 equal portions. Take 3 portions and keep the remaining portions covered. Roll each portion into a paper-thin roti. (Try not to use any dry flour while rolling)
3) Mix melted ghee and corn flour together. Make a medium consistency paste which will be easy to spread.
4) On a flat surface take 1 rolled roti. Spread 1 tbsp ghee-flour paste evenly. Then place the second roti on top of first roti. Spread 1 tbsp paste and cover it with third roti. Spread some paste on top.
5) Roll the two opposite sides and make sure they will meet at the center. Put one rolled portion on top of the other. Gently press and let it stay in the open air for few minutes (till ghee in the layers solidifies).
6) Now prepare the other roll by using remaining 3 portions of dough.
7) Meanwhile, bring the sugar and water to a boil. Make soft ball consistency sugar syrup. Turn off the heat.
8) When both rolls become little hard, heat ghee in kadai and cut the roll into 1 inch pieces. Take one piece and keep the layered side facing up (vertically). Press it gently and roll with a rolling pin. Make around 2.5 inch disc. Likewise make few of them and deep fry over low heat. Turn the sides occasionally to cook evenly.
9) Stand each fried chirota into a steel sifter (chhalni) to drip out excessive ghee. When chirota cools down a bit and is warm then dip it into sugar syrup. Leave it for a minute and again stand it into the steel sifter. Keep each chirota separate. Likewise, make all the chirotas.

Tips:
1) Oil can be used for deep frying. But ghee is advisable for better taste.
2) Sugar syrup should be of soft ball consistency. If you have made one string or two string consistency syrup, chirotas will get soaked and become mushy.
3) The ghee which has added in the flour should be hot to assure crispy and beautiful layers.
4) Rice flour can be used instead of corn flour.
5) After resting the dough, it might become hard because rava will absorb the moisture. In that case, add a tbsp milk and knead the dough again.
6) If you don't want to dip chirota in sugar syrup, you can sprinkle 1/2 tsp of powdered sugar over each chirota while its warm.
7) In step 5, instead of rolling two opposite sides, rolling one side till the end will also work.
8) If you want rectangular shaped chirota, Take a cut piece and keep the layered sides horizontally (That means plain side up). Press gently and roll with the rolling pin. You will get rectangular shaped chirota.