Chiroti Khajas

I have mentioned in my other food stories of how my better half, Mr. Parveez has loads of stories of his different food flavors that he has experienced since childhood.

One of his childhood favorites were Khajas. Khajas are also known as Chirotis down south. Now, let me get this straight, I had never tried khajas before, so when Mr. Parveez told me the story about Khajas, the explanation was, “Its has layers, its fried and its sweet”. According to him the details good enough but imagine getting these details for something you haven’t seen or tasted.

But, when Mr. Parveez demands something, I have to try and do everything to make it for him. Cooking for him, specially what he demands give me immense happiness. I get a kick out of it….LOLzzz.

So, basically I was still clueless as to what he expected and just went ahead with what I understood and the result was a disaster. They were too soft, chewy and absorbed too much oil and were nothing close to what Mr. Parveez desired. But, I can’t give up so easily, therefore there was a second try and this time I made sure I do proper research before a try.

Mr. Parveez always called them “Khajas”. While doing my research, I found that they are widely known as “Chiroti”. Reading various regions making it, I not only understood how to make them, but also got an idea of so many variations in them.

This recipe that I am sharing is fool proof and very easy. Loved by kids and adults. Do try it.

Print Recipe
Chiroti Khajas
A sweet snack made from dough, fried and soaked in sugar syrup.
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Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make a dough with refined flour, salt, 2 tbsp ghee and finally add milk. Mix well. Add water as required. The dough should be tight and firm. Cover the dough with a towel and keep it aside for 15-20 minutes.
  2. Mix 2 tbsp of whole wheat flour with 5 tbsp ghee. It should be like runny paste.
  3. Divide the dough into 6 equal parts. Roll each ball like a roti. Spread the ghee-flour paste. and roll it in a form of a cylinder. Cut it into equal parts. Press and roll each piece .
  4. Add sugar to the water, heat and cook till the sugar melts. Add the cardamom powder.
  5. Heat Oil in a pan and deep fry each piece. Once the piece is golden brown, take it out on a Paper towel to drain out excess oil. Put them in the sugar syrup for 2 minutes and take them out. Don't leave them in the syrup for too long or they will be soggy. Serve. Can be kept in an air tight container for 2-3 days at room temperature.

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