Sunday, December 04, 2005


This is a Kannadiga delicacy. Great at any meal, but usually served as a dessert. Except it takes forever to prepare. Eaten with sweet badam milk.
For dough:
1 cup fine sooji (sometimes called chirotti sooji)
1 cup maida
3 tbsp ghee
1/4 tsp salt

Oil to deep fry

For the paste:
3 tbsp ghee
3 tbsp rice flour

For badam milk:
40 badams
1 ltr milk

For the seasoning:
1 cup sugar
1 tsp cardamom powder
1 tsp clove powder

Preparation time (including dough resting): 4 hrs
Knead the maida, sooji, ghee and some water. The dough should be soft and tight. Let the dough sit for 2 hrs. Roll it out into some 8 or so chappattis. Now mix the ingredients for the paste together to make a glue. Glue the chappattis together with the paste between them. Roll the resulting chappatti into a log. Let this sit for a cpl hours. Now, cut this log laterally so that you get little circles of dough each with little spirals inside. Now roll out the little dough circles gently. Heat the oil. Now deep fry the chirotti until golden brown on medium. Mix the cardamom powder, sugar and clove powder together. Sprinkle on the chirottis.
To prepare the milk: Soak the badams for 6 hours. Skin the badams, and grind to a paste. Add to the milk and boil to a thick consistency.

Serve the chirotti with hot badam milk. Delicious.

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