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Chiroti Sweet is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
In a large bowl, combine all-purpose flour, semolina, and a pinch of salt. Rub in softened unsalted butter until mixture resembles coarse crumbs.
Gradually add milk, mixing gently, to form a soft but non-sticky dough. Cover and let rest for 30 minutes to hydrate the flour thoroughly.
Divide the dough into equal portions and roll each into thin discs using a rolling pin. Brush melted butter lightly between stacked discs for crisp layering.
Roll the stacked discs tightly into a log and cut into 1-inch pieces. Flatten each piece gently and roll out thinly to form layered circles.
In a deep pan, heat canola oil over medium flame. Fry chirotis in batches, maintaining the oil at 325°F for even cooking, until golden and crisp.
To make the sugar syrup, simmer sugar with ½ cup water until it reaches a one-thread consistency, then add rose water and cardamom powder off the heat.
Dip hot, fried chiroti quickly in warm sugar syrup, ensuring even coating, and let excess syrup drain on a wire rack before serving.
