This perfect collaboration of the classic Indian drink with the western desert is taken further by the addition of dried rose petals and rawa! Make this delicious sweet at home this Diwali!
½ cup fine chiroti rawa
½ cup refined flour
3 tbsp ghee
a few drops of rose essence
2 tbsp rice flour
a few dried rose petals
powdered sugar, for dusting
a pinch of salt
oil for deep-frying
ghee for deep-frying
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1. Mix the rawa, refined flour, 1 tbsp ghee, rose essence and salt with the flour.
- Add ice-cold water and knead to stiff dough. Cover with a wet cloth. Knead well till the dough becomes soft and pliable.
- Rub 2 tbsp ghee with rice flour on a flat plate till it becomes white and frothy. Add the dried rose petals and keep aside.
- Divide the dough into six medium-sized balls. Roll them out into thin chapattis.
- After rolling out the first chapatti, apply 2 tsp prepared ghee and rice flour mixture and place another chapatti on top.
- Repeat the process till three chapattis are in one pile.
- Roll lightly like a mat from one end to the other into a cylindrical shape.
- Cut the cylinder into 7-8 pieces. Prepare other sets of chappatis in a similar manner.
- Press each roundel with hand into medium thickness.
- Deep-fry the roundels one by one in hot oil on medium heat.
- Once fried, sprinkle powdered sugar on both the sides and arrange on a flat plate. The Rose Petal Chiroti is ready.