Chiroti Recipe - Traditional South Indian Sweet Dish


Chiroti Recipe - Traditional South Indian Sweet Dish
Region / culture: India, South India | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 10



Chiroti is a traditional Indian dessert that is popular in Karnataka and Maharashtra. It is a flaky, crispy pastry that is deep-fried and often served with a sweet almond milk. This dessert is perfect for special occasions and festivals.


Chiroti has its origins in Karnataka, where it is a popular dessert served during weddings and other celebrations. The name "chiroti" is derived from the Kannada word "chiroti," which means flaky. This dessert has been passed down through generations and is a beloved treat in many Indian households.


Badam milk

How to prepare

Badam milk

  1. Soak the almonds in hot water for half an hour.
  2. Peel and grind them into a smooth paste.
  3. Bring the half-and-half milk to a boil, then add the almond paste, sugar to taste, and a few strands of saffron. Simmer for some time.


  1. Mix refined flour and semolina with 0.5 cup of clarified butter (ghee), along with a pinch of salt.
  2. Make a soft dough, set it aside for an hour, then knead it again.
  3. Make 10 small balls and roll them to the size of chapatis.
  4. Mix 0.75 cup of clarified butter (ghee) and rice flour into a paste.
  5. Spread this paste on each of the chapatis, then arrange them on top of each other and roll them like a Swiss roll.
  6. Cut the roll into 2" size pieces and lightly press on the Swiss roll to flatten and make small pooris.
  7. Deep fry them in refined oil and sprinkle sugar on top.
  8. Serve the chirotis with badam milk.


  • Add a pinch of cardamom powder to the chiroti dough for a fragrant flavor.
  • Substitute almond milk for regular milk in the badam milk for a dairy-free option.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve a flaky texture.

- Fry the chirotis in hot oil to ensure they are crispy and not soggy.

- Serve the chirotis immediately after frying for the best taste and texture.

Serving Suggestions

Chiroti is best served warm with a generous drizzle of badam milk on top.

Cooking Techniques

Deep-fry the chirotis in hot oil until they are golden brown and crispy.

- Simmer the badam milk on low heat to infuse the flavors of the almonds and saffron.

Ingredient Substitutions

You can use whole wheat flour instead of refined maida for a healthier version of chiroti.

- Substitute ghee with butter for a different flavor profile.

Make Ahead Tips

You can prepare the chiroti dough in advance and refrigerate it for up to 24 hours before frying.

Presentation Ideas

Serve the chirotis on a decorative platter with a sprinkle of powdered sugar for an elegant presentation.

Pairing Recommendations

Chiroti pairs well with a hot cup of chai or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Chiroti can be stored in an airtight container at room temperature for up to 3 days. Reheat in a preheated oven at 350°F for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of chiroti contains approximately 250 calories.


Each serving of chiroti contains approximately 30 grams of carbohydrates.


Each serving of chiroti contains approximately 15 grams of fats.


Each serving of chiroti contains approximately 5 grams of proteins.

Vitamins and minerals

Chiroti is not a significant source of vitamins and minerals.


Chiroti contains nuts (almonds) and gluten (maida), which may be allergens for some individuals.


Chiroti is a high-calorie dessert that is rich in fats and carbohydrates. It is best enjoyed in moderation as an occasional treat.


Chiroti is a delicious and indulgent Indian dessert that is perfect for special occasions. With its flaky texture and sweet almond milk, it is sure to be a hit with your family and friends. Enjoy this traditional treat and savor the flavors of Karnataka in every bite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chiroti. It was during a visit to my dear friend Meera's house many years ago. Meera was known for her exquisite cooking skills and she always had a new recipe up her sleeve to share with me. On this particular day, as we sat in her cozy kitchen sipping on chai, she pulled out a tattered old cookbook from her shelf and began flipping through the pages with a mischievous glint in her eye.

"Ah, here it is!" she exclaimed, pointing to a page that was adorned with beautiful illustrations of delicate, crispy pastries. "This is my grandmother's recipe for Chiroti. It's a traditional Indian dessert that is quite labor-intensive but absolutely worth the effort."

As I watched Meera diligently go through the steps of making Chiroti, I was mesmerized by the intricate process and the care she took in each step. From rolling out the dough paper-thin to folding it into delicate layers, every movement was deliberate and precise. Meera explained that Chiroti was a dessert typically made for special occasions and celebrations, as it required time and skill to perfect.

After hours of kneading, rolling, and frying, the Chiroti was finally ready. As I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The pastry was light and crispy, with a hint of sweetness that lingered on my palate. It was a taste sensation unlike any other, and I knew that I had to learn how to make Chiroti myself.

Over the years, I perfected the art of making Chiroti through trial and error. I experimented with different techniques and ingredients, always striving to recreate the magic of that first bite at Meera's house. I sought out advice from other experienced cooks and grandmothers who generously shared their tips and tricks with me. Each time I made Chiroti, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

As I continued to hone my skills in the kitchen, I realized that cooking was not just about following a recipe – it was about connecting with the past and creating memories that would last a lifetime. The aroma of ghee and cardamom that filled my kitchen as I made Chiroti reminded me of the time spent with loved ones, sharing stories and laughter over a steaming pot of chai.

I am grateful for the opportunity to learn from the best – my friend Meera, whose passion for cooking inspired me to explore new flavors and techniques. Her generosity in sharing her family's recipe for Chiroti will always hold a special place in my heart, as it symbolizes the bond that we share through food and tradition.

As I sit here in my kitchen, rolling out the dough for Chiroti just as Meera taught me all those years ago, I am filled with a sense of nostalgia and gratitude. The memories of that fateful day when I first saw the recipe for Chiroti will forever be etched in my mind, a reminder of the joy that cooking brings and the connections that it fosters. And as I take a bite of the crispy, golden pastry that I have lovingly prepared, I know that I am honoring the traditions of the past while creating new memories for the future.


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