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Phenori sweet, chiroti rava, madatha khaja, how to make balushahi, #indiansweets #mithai #diwalisweets
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PHENORI | CHIROTI | KAJA SWEET RECIPE

Phenori or Chiroti is a delicious, layered, crispy and crunchy, melt in mouth sweet recipe dipped in sugar syrup or coated with powdered sugar. I will have to warn you that you cannot just stop eating one.
Course Desserts, sweets
Cuisine bengal, bombay, Coastal Karnataka, gujarati, Indian, Karnataka, kolkata, Konkani, Mangalore, Mumbai, Udupi
Keyword diwali food, diwali mithai, Festival recipes, fried dough, fried pastry, kakinada, madatha kaja, Mithai, mithai box, Navratri Recipes, satta, Tapeswaram khaja
Prep Time 15 minutes
Cook Time 30 minutes
Servings 20
Author Kushi

Ingredients

  • 2 cups Maida or All purpose Flour
  • 4 tablespoon Ghee or Melted Butter
  • Salt, a pinch
  • Water , to knead dough (approx ½ cup to ¾ cup)
  • 3 tablespoon Rice Flour
  • 3 tablespoon Ghee
  • Vegetable oil, for frying

For Sugar Syrup

  • 1 cup Sugar
  • 2 cups Water
  • ⅛ to ¼ teaspoon Cardamom powder

Instructions

Step I

  • In a bowl add maida (flour), ghee, salt and mix well. Now add water little by little as required and start kneading to form smooth and firm dough. Cover this and keep it aside for 1 hour.
  • While the dough is resting you can make the sugar syrup.

Step II

  • Add rice flour, 3 tablespoon of ghee in bowl and mix well. Keep this aside.
  • This is used to bind the rotis and helps give those phenoris its beautiful layers.

Step III

  • Divide the dough into 6 equal portions. Make thin rotis or flatbreads out of it.
  • Place one roti on the working surface, spread the rice flour-ghee paste on the roti . On top of this place another roti, and again spread the rice flour-ghee paste and place the third roti and spread the rice flour–ghee paste for one last time.
  • Now roll them and cut into around ½ inch thick circles. Typically, you can make approx 10 circles out of 1 roll.
  • Repeat the same process for other 3 rotis. Now using the rolling pin roll each thick circle into small thin circle around 4 to 5 inch in diameter.

Step IV

  • Heat the oil in a pan on medium flame for frying.
  • Once the oil is hot, place 3 to 4 rotis at a time depending on the size of the pan. Flip them and fry on both the sides till you see that it is crispy and golden brown in color.
  • Transfer them to a paper towel. Coat the fried chirotis immediately in the sugar syrup and transfer it to a serving plate.  This means sugar syrup must be ready before frying.

For sugar syrup

  • Heat water and sugar in a pan. Continue this process till sugar is melted, then reduce the flame to simmer and continue till you get single thread consistency (i.e. the syrup 'thread' does not break when your forefinger and thumb is pulled part gently).
  • Add the cardamom powder and mix well. If this gets thickened by the time you finish frying you can always add little water and heat again.

Step V

  • Once the phenoris are done and cooled down to room temperature you can store it in an air tight container. This will remain fresh for 10 to 15 days.

Notes

Tip:
  • See that oil is hot and you fry them in medium flame.
  • Coat the chirotis immediately after frying.
  • You can use store bought confectioners sugar and add cardamom powder and mix well or you can powder the sugar and cardamom and mix well and sprinkle on the phenoris or chirotis immediately after frying instead of sugar syrup.