Chiroti Rava Poli Recipe With Sugar Instant Cooking Home

The Chiroti Rava Poli Recipe is a traditional South Indian sweet dish made with finely ground semolina (chiroti rava), deep-fried to golden crisp and soaked in sweetened milk. This dessert is especially popular during festivals like Sankranti and family gatherings and gives a rich, fragrant finish that’s hard to forget. According to Indian culinary tradition, using fine chiroti rava makes the texture super soft yet crisp on the outside — the perfect combination for an indulgent treat. Chirote on Wikipedia highlights that chiroti is a celebratory dessert in many southern states of India where sweetened milky versions like this are enjoyed.

Recipe Card

Ingredients

• 1 cup Chiroti Rava (very fine semolina/sooji)
• 1¼ cups whole milk (for dough)
• 2–3 tablespoons ghee, plus extra for frying
• ¼ teaspoon salt
• 1¼ cups sugar (adjust as per sweetness)
• 4 cups whole milk (for sweet milk soak)
• ½ teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Oil for deep frying
• Chopped almonds and pistachios for garnish

Step-By-Step Instructions

1. Make The Dough (10–15 mins + Rest)

In a mixing bowl, add 1 cup chiroti rava, ¼ tsp salt and 2 tbsp ghee. Mix well so the ghee coats the rava grains. Slowly add 1¼ cups of milk to this mixture and knead into a firm yet pliable dough. Add tiny amounts of water if needed — you want a dough that is stretchy, not sticky. Cover and set aside to rest for 15–20 minutes.

2. Prepare Sweetened Milk (5 mins Prep + 15 mins Cook)

In a heavy bottom saucepan, heat 4 cups of milk on medium flame. Add 1¼ cups sugar and stir until dissolved. Once it begins to simmer, add cardamom powder and saffron strands for that rich aroma. Simmer for 10–15 minutes so the flavor develops and the milk becomes slightly thicker. Understanding Chiroti Rava Poli Recipe is essential.

3. Shape And Fry The Rava Poli (10–12 mins)

After resting, knead the dough again for 2 minutes. Divide it into equal golf-ball sized portions. On a lightly floured surface, roll each ball into a small circle (about 3–4 inches diameter).

Heat oil or ghee in a deep pan to 350°F (175°C). Carefully slide rolled rava circles into the hot oil, and fry until puffed and lightly golden — about 1–2 minutes each side. Remove and drain on paper towels.

4. Soak Rava Poli In Sweet Milk (10 mins + Rest)

While still warm, gently dip each fried rava poli into the warm sweetened milk. Press lightly so the milk absorbs into the layers. Arrange them in a shallow bowl layered with milk. Allow them to soak for at least 10 minutes. For deeper flavor, cover and let them rest for 30–60 minutes. This relates to Chiroti Rava Poli Recipe.

5. Garnish And Serve

Sprinkle chopped almonds and pistachios on top. Serve warm or at room temperature. The contrast of the crisp edges with the milky interior is pure delight!

Pro Tips From Personal Cooking Experience

• Always use fine chiroti rava (not coarse) for the smoothest texture – the finer grains absorb milk better and puff more evenly when fried.
• Resting the dough is key — it hydrates the semolina and makes rolling much easier without cracking.
• If the dough cracks while rolling, sprinkle a little water and knead again for flexibility.
• Fry on medium heat so the rava poli cooks through before browning too fast on the outside.
• Saffron enhances flavor and gives a gentle golden hue — worth the small pinch!
• I personally recommend serving this immediately after soaking; chilled versions can harden slightly.

Chef’s Notes

Substitutions

• Milk alternatives: Use coconut milk or almond milk for a twist, but flavor and texture will change slightly.
• Sugar substitutions: Jaggery can be used instead of sugar, but dissolve it thoroughly to prevent graininess.

Storage Tips

• Store leftover fried rava poli (unsoaked) in an airtight container at room temperature for 2 days.
• Soaked poli should be refrigerated and consumed within 1 day; textures soften significantly over time.
• Freeze unfried dough balls for up to 1 month; thaw and fry when needed.

Nutrition Information (Approximate Per Serving)

Why This Recipe Works

Chiroti Rava Poli blends textures — crisp exterior and soaked interior — that balance sweetness and dairy richness. The use of aromatic cardamom and saffron elevates the dish from simple to memorable. What surprised me the most when I first tried this recipe was how a simple semolina dough, rested and treated with patience, transforms into an indulgent treat that feels both nostalgic and celebratory.

Frequently Asked Questions (FAQs)

Can I Make Chiroti Rava Poli Ahead Of Time?

Yes. You can fry the rava poli a day ahead and store them in an airtight container. Before serving, warm the sweetened milk and soak them for best texture. Learn more about Chiroti Rava Poli Recipe.

Can I Bake Instead Of Fry?

Traditional texture comes from deep frying. Baking will change the texture significantly, making it more biscuit-like rather than soft and milk-soaked.

Is This Suitable For Festivals Like Sankranti?

Absolutely. Many South Indian families prepare versions of this dessert for Sankranti and other festive occasions where sweet milky treats are customary.

External Reference

For more on traditional Indian sweets and cultural context, visit the India Government Website or explore recipe variations via food blogs linked above.