A Labour of love 13 Photos . Updated: 30 Nov 2013, 12:07 AM IST Livemint The key to perfectly-fried chirotas is in the temp... moreThe key to perfectly-fried chirotas is in the temperature of the ghee 1/13Mix together the flour, semolina, salt and ghee with your hands. Add the milk to form a ball of firm dough. Leave to rest for 2-3 hours. Photographs: Priyanka Parashar/Mint 2/13Take a golf ball sized piece of dough and pound it with a little milk in a pestle and mortar 3/13Place it on a work surface then roll out to a disc about 20cm wide 4/13Spread a teaspoon of the ghee/rice flour paste all over the surface. 5/13Take another golf ball sized piece of dough and repeat the process. Lay one disc on top of the other then roll the two discs into a fat sausage. 6/13Cut the long roll into 6 pieces, each piece about 3-4cm wide. You should now have 6 pieces roughly 3cm x 3cm. 7/13Roll each of these into a rectangle/oblong about 9cm x 9cm, pressing down more heavily in the centre to leave the layers fanning out. 8/13Heat a few centimetres’ depth of ghee in a kadhai. The key to perfectly-fried chirote is in the temperature of the ghee. 9/13Move the chirota to the edge of the pan. Tip it on its side. Hold it there with the slotted spoon then with a ladle pour some of the hot ghee through the layers.. 10/13Slide one chirota into the ghee, let it sizzle for a few seconds then turn it over with a slotted spoon. 11/13The finished chirote should be almost white. Cooking chirote at 160, 150, 140 degrees centigrade will see them being browned. 12/13The best result came at about 120 degrees centigrade. 13/13Dust with icing sugar and serve.