Chiroti

All Purpose Flour - 1 cup + tbsp.

Ghee - 2 tbsp. + 2 tbsp.

Salt

Oil

For syrup

Sugar - 3/4 cups

Cardamom powder - 3, pounded to coarse powder

In a large bowl, add the AP Flour, Salt and Ghee; mix well. Slowly add 1/2 cup cold water and knead the mixture to a firm dough. Cover the dough with wet cloth and set aside for 10 minutes.

In a small bowl, mix 2 tbsp. AP Flour with 2 tbsp. Ghee and keep aside. This paste is used to bind the layers of the Chiroti's.

Divide the prepared dough into two equal parts. Roll each part into a thin Roti. Place one Roti on the flat surface and smear with Flour paste. Place the other Roti over the first Roti and smear with more Flour paste. Gently roll into a log and cut into 1/2” pieces. Roll each pieces into small 4" rounds.

Deep fry the prepared Chiroti's in hot Oil on a medium flame until light golden brown and transfer to a paper towel lined plate.

In a pan add Sugar along with 1/3 cup Water and Cardamom. Bring it to boil over medium high heat, keep stirring until all the Sugar is dissolved. Keep boiling until syrup is sticky. Drizzle Hot syrup on top of the Chiroti's and let it dry for about 3 hours.

Store Chiroti's in an airtight container for about ten days.