The Kannadiga's Maduve sweet "Chirote"

This sweet is very different from the ones i have eaten usually. I was introduced to this dish, during my classmate's wedding, when we were studying our bachelor's degree. Yeah, she got married very soon in life.

I initially was apprehensive about allowing the server to keep a Chirote on my banana leaf, cos i was already full and my Saree wasn't giving me enough space to stuff any more items! But my fellow student was quick enough to ask them to serve one on my plate, as it is "The Most Yummy" in her book of sweets. And then, no marks for guessing what happened - I fell in Love with it.

Now, that I am married, after so many years (lol!), i was explaining my hubby how I got intro to this special dish and How I went onto observe that every Kannada wedding (Maduve) had one at the end of the feast.

Having a hubby with sweet tooth means catering to his taste at least once in a week with a new sweet item. So, this week I came across a similar kind in one of the websites and decided myself that I would prepare Chirote.

Here is how I went about. There are 3 ways to make the final product, I would suggest the third one, cos it does not allow the stuffing to spill out. Rather minimal amount of stuffing peeps out, when you roll.

This sweet has 3 parts - Poori with a filling, Sugar and milk

Ingredients:
1. Rava or Semolina - 3/4 cup
2. Maida or All purpose flour - 2 1/4 cup
3. Oil - 2 tsp and for deep frying
4. Salt - a pinch
5. Sugar - Powdered
6. Cardamom - 5-6, powdered along with sugar
7. Butter - 100 gm
8. Rice flour - 2 tsp
9. Milk - 1 cup

Part 1:
Sugar - Finely powder it with few cardamom.

Part 2:
Milk - You can either use plain milk or Badam (Almond) milk

Part 3:
Poori - with stuffing.

Mix all purpose flour, Semolina, oil, a pinch of salt and enough water to make a stiff dough which can be further rolled, without any extra moisture.
Keep aside for about 15-30 minutes.
Now, get back to doing the filling mixture. Take butter and add rice flour to it. Whisk it nicely, to make a soft, smooth creamy filling.

Now, take a portion of the dough and roll it into a chapathi/roti, which is as thin as possible. Apply/Spread the butter filling onto it. The thinner the filling, the better the outcome!
Similarly, do it for 3 more chapathis.

Part 3 - Method 1:
Now, sandwich all the chapathis, such that every chapathi has a surface that is coated with butter. Its like chapathi, butter on top, chapathi, butter on top, so on till you reach the 4th one!
Now, roll these into a cylindrical shape and seal them at the ends.
Cut them into cross sectional 1 inch pieces and roll them yet again, to form a poori. Make sure that the filling does not spill out.

Part 3 - Method 2:
1 chapathi with butter on; roll it into a cylinder. Next chapathi with butter on. Put the 1st cylinrical roll on the 2nd chapathi, and roll them together! Go ahead with 4 chapathis, doing the same. end with a roll.
Now, seal it at the ends and cut them into 1 inch pieces and roll them again into flat chapathis.

Part 3 - Method 3 :
Do the same as in method 2, but do not cut them into pieces. After sealing the ends, just roll the entire sandwich into a big chapathi and cut it into squares approximately. The squares should be of a palm size.

Deep fry them in oil.

How to eat these.
Take a fried chapathi, crush it into pieces, in a bowl. Add sugar powder onto it. Pour some milk - can be either cold milk or warm. Allow it to soak for a couple of minutes and relish the dish!

tc,
N:astro