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A sweet crispy farsaan for kids who want some snacks after pataka party.
- Take rava and maida into a bowl.
- Add 1 tbsp hot ghee, a pinch of salt and mix with a spoon.
- Add milk and knead to a medium consistency dough.
- Keep it covered for 20 minutes.
- Divide the dough into 6 equal portions, take 3 portions and keep the remaining portions covered.
- Roll each portion into a paper-thin roti. (Try not to use any dry flour while rolling)
- Combine the melted ghee and corn flour together and make a medium consistency paste which will be easy to spread.
- On a flat surface take 1 rolled roti, spread 1 tbsp ghee-flour paste evenly.
- Place the second roti on top of first roti, spread 1 tbsp paste and cover it with third roti and then spread some paste on top.
- Roll the two opposite sides and make sure they will meet at the center.
- Put one rolled portion on top of the other and gently press and let it stay in the open air for few minutes (till ghee in the layers solidifies).
- Now prepare the other roll by using remaining 3 portions of dough.
- Meanwhile, bring the sugar and water to a boil.
- Make soft ball consistency sugar syrup. Turn off the heat.
- When both rolls become little hard, heat ghee in kadai and cut the roll into 1 inch pieces.
- Take one piece and keep the layered side facing up (vertically). Press it gently and roll with a rolling pin.
- Make around 2.5 inch disc. Likewise make few of them and deep fry over low heat. Turn the sides occasionally to cook evenly.
- Stand each fried chirota into a steel sifter (chhalni) to drip out excessive ghee.
- When the chirota cools down a bit and is warm then dip it into sugar syrup and leave it for a minute and again stand it into the steel sifter.
- Keep each chirota separate.
- Likewise, make all the chirotas.
This recipe was contributed by sbhatter05 on 10 Oct 2014I like cooking very much
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