Chirote is a yummy flaky sweet. A few years back I was at my mom’s place and she had prepared this sweet. We all had finished the 1st batch as soon as she had prepared it. I never thought of preparing it, but this Diwali, had this strong craving.. so asked mom and made this yumm and lovely sweet.

Chirote is high on calories. . But Diwali isn’t a time for diets. . Just make this and enjoy with family… kids will surely love it.


1. Maida  1 and 1/4th cup for dough  plus 3 to 4 tsp for spreading in between layers.
2. Ghee 2 to 3 tbsp for kneading. 2 to 3 tbsp for making paste..plus for frying chirote
3. Water for kneading dough
4. 1/2 cup Powdered sugar for sprinkling over the chirote

1. Take 1 and 1/4th cup Maida add 2 to 3 tbsp ghee and crumble the dough. Then add little water at a time and knead into a stiff dough, similar to puri dough.

2. Cover and set aside the dough till you prepare other things needed to make the dish.

3.  Powder 1/2 cup sugar and keep aside.

4.  Take the remaining Maida and mix ghee to it and make a paste. We will use this to apply in between layers of roti.

5. Now take the dough and divide into 6 equal portions.

6. Roll out each portion into thin roti.

7. Place each roti separately.

8. For assembling chirote, take one roti apply the paste made of Maida and ghee. Now place a second roti again apply the paste and place the third roti and apply the paste.



9. Now carefully roll the rotis into a log.

10. Slowly cut the log into rounds.  Don’t make it too thick or too thin.



11. Now place the round you cut like seen in the above picture and roll out lightly.

12. Roll out all the rounds into small chirote.


13. Heat ghee in a thick bottom pan. Once the ghee is hot drop the rolled chirote and fry them.  Once they are fried you can see the layers, as they open up. Take out the chirote on kitchen tissue and sprinkle powdered sugar.


14. Repeat for the remaining dough. Once done store in airtight container. Enjoy this yumm sweet this Diwali.

Happy Diwali to all!





I love making sweets, just need a reason to make one. Both my kids love sweets, they have some or the other demands daily. I had once tried making Ras malai.. but the paneer just disintegrated in the water, after that I had not tried any paneer sweets. I am member of a group on Facebook, seeing so many Rasgullas daily I just couldn’t resist the temptation.

The tips here are really helpful, and I followed these and got great results.

Ingredients for making paneer

  1. Milk                                     1 litre
  2. lemon juice                       2 to 2.5 tablespoons
  3. muslin cloth or any cloth for straining the paneer

For making the paneer balls

  1. paneer (the one we made using 1litre milk and set aside)
  2. rava (semolina)                    1.5 tsp
  3. sugar (powdered)               1.5tsp

For making the sugar syrup

  1. Sugar                      1 and a half cups (the sugar we get here is less sweeter, hence I used 1.5 cups. Adjust according to your taste.)
  2. water                       4 cups
  3. cardamom powder   1 tbsp
  4. saffron                          a few strands
  5. pista                              a few


  • First, start with boiling milk in a thick bottom vessel. As soon as the milk starts to boil simmer, add the lemon juice and give it a stir and turn off the gas immediately. You can see the milk curdle, it will be pure white in colour. Take the cloth and strain the paneer, run water over it to get rid of the lemon juice.
  • With your hands squeeze out the whey, and tie it on the kitchen tap and let it hang there for 2 to 3 hours, until all the whey has been strained. You can start working on the panner right away or keep it in the fridge for a while. I kept the paneer in fridge for around one hour till I was ready to start working on it.
  •  Now take the paneer, knead it well, with your finger tips and then with the heal of your palm. In the start it will be all crumbly, once you start kneading it, you will see it coming together. Once you reach the stage were the paneer is soft and comes together, add the semolina and powdered sugar. knead again and make a smooth ball and start rolling out into small balls. The paneer should not be too dry or you will develop cracks while rolling. Make smooth balls without any cracks.


  • Once you are done rolling all the paneer. Take a deep and wide heavy bottom vessel with lid ( I don’t like using my cooker for paneer, ever since the ras-malai disaster happened), add sugar and water to it and as soon as the sugar dissolves and starts boiling add the panner balls to it and cover it with the lid and time it for 12 mins.
  • Avoid the temptation of checking the paneer before 12 mins.
  • keep a wide vessel with fresh water for checking the paneer balls.


  • Once 12 mins pass, open the lid and carefully with a laddle or  a deep spoon, scoop the panner balls one by one and transfer it to the fresh water vessel. If they float or come up it means its not done, so transfer them back to the sugar syrup and let them cook for 3 to 5 more mins. And if they stay in the bottom of the vessel then its done. Let all the paneer balls stay in the fresh water until the sugar syrup cools down.
  • Once all the paneer balls are done, take the sugar syrup off the heat. Let the sugar syrup cool, add the cardamom powder.
  • Once the sugar syrup is cool, squeeze the fresh water from each of the paneer balls and transfer it back to the sugar syrup.


  • Add saffron strands and chopped pista. I also added a few drops of rose water.


  • Place the rasgullas in the fridge and let them soak in the sugar syrup for a few hours. Enjoy the delicious Indian sweet.

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  •  Enjoy!!


Do not let the sugar syrup form string consistency. Just let the sugar dissolve and as soon as it starts to boil you are ready to add the panner rolls. If the sugar syrup becomes thick it would not penetrate the paneer balls.

Dont let the curdled milk stay on heat for longer, it wil not give you the desired consistency. Remove from heat as soon as you add the lemon juice and stir it and you see the milk curdle.

Save some whey in case you need to add a few drops to the paneer. If the panner gets dry while rolling you can add a few drops of the whey and knead again.

Avoid the temptation of opening the lid of the vessel while the panner balls are cooking in the sugar syrup.

Handle the paneer balls carefully while transfering.

Everyone has a sweet tooth at my place.. And I personally enjoy making sweets a lot. Pooran poli is a delicate sweet made with jaggery and chana dal filling. We need to be delicate and handle it carefully, if we hurry the polis will break.

It is very very easy to make pooran poli. You just need to take time out for it separately. Do not mix it with other activities. Here is the recipe!!

Idle time 2 to 3 hours

Cooking time 1 to 2 hours

makes 8 polis

Ingredients for the filling

1. Chana dal  – 3/4 cup, soaked in water for 2 to 3 hours.

2. Jaggery   –    3/4 cup, check the sweetness of the jaggery. Here we get medium sweet ones, so I took 1 full cup.

3. Cardamom  – 7-8, peeled and powdered.

4. Ghee 3-4 tsp


Ingredients for the dough

1. All purpose flour/ Maida  –   1 and 1/2 cups

2. water                                      – 3/4 cup

3. Salt                                         – 1/4 tsp

4. Turmeric Powder            – 1/4 tsp

5. Gingelly oil –                      3 tbsp



  • Soak the chana dal for 2 to 3 hours. Once it is soaked, wash it well and add 3/4th cup water. Cook it in a pressure cooker for 4-5 whistles or until cooked well. Take off the gas.
  • Grate the jaggery. Take a pan, add the cooked chana dal and add the jaggery to it, and cook them on a medium flame. Stir well.

  • Add little by little ghee. As you stir you will see the mixture thicken. Let it reach the thickness where the spoon or laddle can be held by the mixture. If you insert a spoon in the center of the mixture it will hold it, thats the consistency we need.  Turn off the gas.

Pooran (the filling)

  • Once the mixture is cool, add cardamom powder and mix well.

  • Take a mixing bowl, add the flour, salt, turmeric and half the oil and mix well. Now, slowly add water and knead into a dough. The dough should neither be too hard nor too soft. Add the remaining oil and knead well and cover it and keep it aside for some time. Traditionally, it is kept for a few hours and in between it is again kneaded by adding more oil.

the dough

  • Now, heat the  tava or pan.
  • Take a small ball of the dough and roll it with a rolling pin into a small puri (You may need some flour for rubbing on the dough for rolling it.) keep a portion of the filling in between the puri. The filling should be more than the dough.
  • Now carefully cover the puri, by bringing together the sides and sealing it. Now, with a light hand roll out the polis. Be gentle and do not rush.


  • Cook the polis on both sides on a hot pan. Apply ghee on both sides. Once brown spots appear on both sides and they puff well, remove from the pan.
  • Serve hot with ghee on top. Enjoy

Pooran poli

Nai appam

I was going through a number of blogs that is when I came across this blog My Kitchen Experiments and found this interesting recipe. I tried and it came out yummy. I loved it and thought of sharing it with my friends. For the past two days I have been trying to bake pineappe upside down cake and its been a dissaster both the times. I just lost hope and am so scared to bake again. Thats when I found this recipe.

I’ve always been good at cooking regular South Indian, Tamil Brahmin food. But trying out different kinds of snacks and recipes, I’m really enjoying. I’ve always had a liking towards preparing sweets. Previously, I always made Mysore pak, laddoo, kesari, chakara pongal. But now, you will find, I have lot more options and this I’m loving.

With the new fright of baking, I wasn’t sure what kind of experiments I could do in the kitchen. I found this, a no bake, no fuss and yummy choco pinwheels. For the pinwheels you need:

For the outer covering

  1. Marrie Biscuit                                             20 nos.
  2. Cocoa powder                                             1 and a half tsp
  3. Cadbury drinking chocolate                  half tsp  (Its optional, It was not in the recipe I referred to, I simply added it as I had unsweetened cocoa)
  4. Sugar                                                              1 tbsp
  5. Milk          for kneading

For the inner stuffing

  1. Butter                                                        2 tbsp
  2. Sugar                                                         1/2 tea cup or according to your tase
  3. cadamom can be added (I skipped it)      a pinch
  4. fresh coconut                                         1tsp

How to proceed

  1. Break the biscuit into pieces and powder it in a mixer. Once the biscuit is powered well, add the cocoa and sugar and powder again.










2.  Now that you have the mixture ready, Sift it for easier kneading and rolling.

3. Add milk little at a time and knead into a soft dough and set aside.

4. Take a mixing bowl and cream the sugar and butter well. Add the coconut and cardomom powder (optional).

5. Divide the dough into two. Place a piece of aluminium foil, big enough to roll the chapati. Place one ball of dough on the foil and with the help of a rolling pin, roll out the dough  into a round shape, like chapati. Spread the butter-sugar stuffing on the chapati.

6. Carefully roll the chapati diagonally. Roll tightly and seal the edges, if there are any cracks. Roll the foil too and place them in the freezer to set for 30-60 minutes. I let them set for 60 minutes.







7. Once it sets, remove from the freezer. Open the foil and cut into small pinwheels with a width of half an inch.






Enjoy these simple but super yummy pinwheels. Serve chilled and keep refregerated. Use it within 2 days of preparation.


  • The actual recipe called for dessicated coconut, I personally don’t like its smell and taste, therefore I replaced it with fresh coconut. However, if you chose to use dessicated coconut, you can add half cup to the butter-sugar stuffing.
  • I never give time estimate, because, I never get to do anything at one go as I have a one year old daughter to care. Once she grows up a bit, I shall start giving more details, hopefuly by then I’l get used to blogging as well! I have a four and a half year old son too.
  • I have used drinking chocolate for the outer layer. Its optional, and I added the same because, I felt unsweetened cocoa wouldn’t be enough for the pinwheels.
  • I also felt that a little more milk could have been added to the dough to make it little more softer.
  • I also skipped cardamom powder, as I felt, I use it too much in all the South Indian sweets I make.

choco pinwheels

Who doesn’t like chocolates? Everyone from kids to grandparents love chocolates… This recipe was originally passed on from a distant relative…. I tried it and everyone loved it..


  1. Dark chocolate      1 pack
  2. Milk chocolate       2 packs
  • You may add roasted nuts or chocolate chip according to your preference.


  • Melt the dark and milk chocolate together in a bowl in a microwave. This should take about a minute or two.
  • Once it melts, take a chocolate mould and add the mixture to the mould and freeze it till its done. In a high temperature, the chocolate will set in by 30 minutes. You may remove the chocolates and store in a container. These chocolates should be stored in the refrigerator.




  • These homemade chocolates can be used as gifts too.
  • I found that when I added a few drops of milk to the melted chocolate, it settled. And I could spread it on a plate and cut pieces.


Hi, this is my first ever recipe and I have just created this blog. And I owe a big thanks to my dearest friend Anisha, who inspired me to start blogging, thanks buddy. I have always loved making sweets. The maladu is a very simple and easy to make ladoo that can be made quickly and at short notice. The ingredients are mostly available at home and can be made in just 40 minutes time. I personally prefer maladu more than besan ladoo. I make sweets all the time and my son and daughter love this ladoo.

I had learned this recipe from my mom and always thought she had a magical hand and now when I see my son feeling the same, I just feel blessed. Here is the recipe, enjoy!


  1. Roasted Bengal Gram (Pottu Kadalai)                        1 cup
  2. Sugar (powdered)                                                            1 cup
  3. cardamom                                                                        10-12 (Powder the cardomom)
  4. cashew nuts 7-8  (more can be added, if you like)
  5. Ghee 1 cup

How to proceed

  •  Now, firstly take the kadhai (cooking pot) and in low flame, heat the roasted bengal gram till it turns pink and you get the fragrance of the dal. Turn off the gas and let it cool. Then powder and measure it and set it aside.
  • Now, take the equal measure of sugar and powder it. You can clean the cardamom and add it to the sugar and powder it together.
  • Mix the sugar (the ratio of powdered sugar and powdered roasted bengal gram is 1:1), cardamom powder and the powdered roasted bengal gram. You can add 1/4 cup more sugar if you like a little extra sweet.
  • Take a little ghee and roast the cashew nuts till they turn pink. Turn off the gas and add this to the mixture. Heat the remaining ghee, and set aside.
  • Now add the ghee little by little to the mixture. You may only need a little ghee. once you add a little ghee and start mixing it, you will know how much ghee you would require. Now, starting rolling out the ladoos with a light hand. Do not put pressure on the ladoos, or they may break.
  • You can use cashew nuts or badam for decoration. I prefer the plain ladoos. Enjoy!!

Maladu can be made for Diwali. Most Tamil households will have this sweet made during Diwali.


  • I would advise any one who loves making sweets to have one kadhai or cooking pot exclusively for sweets. I have a heavy and thick aluminium kadhai (cooking pot), which I exclusively use only for sweets. If we use a common kadhai for sweets and normal cooking, the turmeric powder and salt will affect the quality of sweets.
  • The measurement of the roasted bengal gram should be ideally taken after they are powdered. If post grinding the bengal gram is 1 and 1/4 cups, you should add the same amount of powdered sugar as well.
  • Use freshly powdered cardomom for better taste and smell.

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