Ingredient:
1cup Fine Semolina (suji)
1cup Refined flour (Maida)
½ cup Rice flour
11/2 cup Ghee
Oil for frying
Salt to taste
For Badam Milk
1 litre Half cream milk
40 Badam
Sugar to taste
Saffron few strands
Method:
For Badam Milk
Soak the badam in hot water for half an hour.
Peel and grind into smooth paste.
Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.
Chiroti
Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.
Mix 3/4cup ghee and the rice flour into a paste.
Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll.
Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori.
Deep fry in refined oil and sprinkle sugar on it.
Serve the chiroti's with Badam milk.
1cup Fine Semolina (suji)
1cup Refined flour (Maida)
½ cup Rice flour
11/2 cup Ghee
Oil for frying
Salt to taste
For Badam Milk
1 litre Half cream milk
40 Badam
Sugar to taste
Saffron few strands
Method:
For Badam Milk
Soak the badam in hot water for half an hour.
Peel and grind into smooth paste.
Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.
Chiroti
Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.
Mix 3/4cup ghee and the rice flour into a paste.
Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll.
Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori.
Deep fry in refined oil and sprinkle sugar on it.
Serve the chiroti's with Badam milk.
