Authentic Chirote Recipe- Rose & Cardamom Layered Indian Pastry

Last Updated on 4 months by Neha Deshmukh

Authentic Chirote Recipe: Rose & Cardamom Layered Indian Pastry

Hello friends! Today, I’m sharing a recipe that’s been in my family for generations – Chirote! These delicate, flaky pastries are a labor of love, but so worth it. I remember helping my grandmother make these during Diwali, and the aroma of ghee and rosewater still takes me right back to her kitchen. It’s a bit of a project, but trust me, the melt-in-your-mouth layers and fragrant sweetness are absolutely divine.

Why You’ll Love This Recipe

Chirote isn’t just a sweet treat; it’s an experience. The intricate layering creates a beautiful, almost artistic pastry. Plus, the rose and cardamom flavors are incredibly comforting and distinctly Indian. It’s perfect for festive occasions, special gatherings, or just a little self-care indulgence with a cup of chai. You’ll love the satisfying crunch and the delicate sweetness!

Ingredients

Here’s what you’ll need to create these beautiful Chirote:

• 2 cups all-purpose flour (240g)
• 2 tablespoons sooji (semolina) (20g)
• ½ teaspoon kosher salt (3g)
• 2 tablespoons ghee, melted (30ml)
• ¾ cup water (plus 1-2 tbsp if needed) (180ml)
• 1 teaspoon baking powder (for air frying) (4g)
• Red food coloring (optional)
• Oil (for frying)
• 3 tablespoons fine rice flour (30g)
• 3 tablespoons ghee (room temperature) (45g)
• 1 cup sugar (200g)
• ¾ cup water (180ml)
• 1 teaspoon lemon juice
• 1 teaspoon rose essence (optional)
• 2 tablespoons pistachios, sliced (optional)
• 1 tablespoon dried rose petals (optional)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in your Chirote:

• Sooji (Semolina): This adds a lovely texture and slight nutty flavor. Don’t skip it!
• Ghee (Clarified Butter): Ghee is essential for that authentic flavor and flaky texture. It’s what gives Chirote its richness. If you’re unfamiliar, ghee is butter with the milk solids removed, resulting in a nutty, golden liquid.
• Rice Flour: Using fine rice flour for the layering paste is key. It creates a delicate, crisp layer.
• Rose Essence: A little rose essence goes a long way! It’s what gives Chirote its signature fragrance. You can adjust the amount to your liking – some families prefer a more subtle rose flavor.
• Regional Variations: Sweetness levels vary across India. Some regions prefer a very sweet syrup, while others like it more delicate. Feel free to adjust the sugar in the syrup to your taste. You can also experiment with other flavorings like kewra water or saffron.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, mix together the flour, sooji, salt, and melted ghee.
2. Gradually add the water, mixing until a firm dough forms. You might need a little extra water, but go slowly!
3. Cover the dough and let it rest for at least an hour. This allows the gluten to relax, making it easier to roll.
4. While the dough rests, prepare the layering paste. Combine the rice flour and room temperature ghee in a small bowl until it forms a smooth paste.
5. Divide the dough into 6 equal balls. If you’re using food coloring, add a few drops to 2 of the balls and knead until evenly colored.
6. Roll each ball into an 8-inch circle. Now comes the layering! Spread a thin layer of the rice flour paste over each circle.
7. Stack 3 circles on top of each other, with paste between each layer. Gently roll this stack into a log shape.
8. Cut the log into 16 equal pieces.
9. Flatten each piece slightly and roll it out into a 3-inch circle. You should be able to see the beautiful layers!
10. Heat oil in a deep frying pan over medium heat. Carefully fry the chirote until golden brown and crispy.
11. Immediately dip the fried chirote into warm rose-cardamom syrup (recipe below) or dust generously with powdered sugar.
12. Garnish with sliced pistachios and dried rose petals, if desired.

For the Rose-Cardamom Syrup: Combine 1 cup sugar, ¾ cup water, and 1 teaspoon lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until slightly thickened. Stir in 1 teaspoon rose essence (optional).

Expert Tips

• Resting is Key: Don’t rush the dough resting time! It makes a huge difference in the texture.
• Paste Consistency: The rice flour paste should be smooth and spreadable, not too thick or too runny.
• Oil Temperature: Make sure the oil is hot enough before frying, but not smoking. You want a nice golden color, not burnt edges.
• Layering Gently: Be gentle when rolling out the layered dough. You don’t want to compress the layers too much.

Variations

• Vegan Adaptation: Substitute the ghee with a vegan butter alternative.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend, but be aware the texture might be slightly different. A blend with rice flour and tapioca starch works well.
• Spice Level: My friend, Priya, loves to add a pinch of cardamom powder to the dough for an extra layer of flavor. Feel free to experiment!
• Festival Adaptations: During Diwali, my family makes mini chirote as part of our festive spread. For Holi, we sometimes add a touch of saffron to the syrup for a vibrant color.

Serving Suggestions

Chirote is best enjoyed with a hot cup of chai! It’s also lovely with a glass of cold milk or as a sweet treat after a meal. They’re perfect for sharing with family and friends.

Storage Instructions

Store Chirote in an airtight container at room temperature for up to 3-4 days. They tend to lose their crispness over time, so enjoy them as soon as possible!

FAQs

What is Chirote and where does it originate from?

Chirote is a traditional Indian pastry, believed to have originated in the Mughal era. It’s popular in North India, particularly in Uttar Pradesh and Bihar, and is often made for special occasions.

Can I make the dough ahead of time?

Yes, you can! The dough can be made a day ahead and stored in the refrigerator. Just bring it to room temperature before rolling.

What is the best type of ghee to use for Chirote?

High-quality, homemade ghee is best, if you can get it. Otherwise, look for a good brand of clarified butter with a rich, nutty aroma.

How can I achieve perfectly flaky layers?

The key is to rest the dough, use a smooth rice flour paste, and roll the dough gently. Don’t overwork it!

Can I air fry Chirote instead of deep frying?

Yes! Brush the chirote lightly with oil and air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but it’s a healthier option. Add 1 tsp of baking powder to the dough for a better result.

Enjoy making this delicious and beautiful pastry! I hope it brings a little bit of Indian sweetness into your home. Let me know how it turns out in the comments below!