Delicious Roht is a Devine Experience

A delicious biscuit like prasad is made for religious festivals, with flour and a few ingredients. It is generally made as a prayer offering, or prasad, and consumed after the prayer. Everybody enjoys it because it is rich and delicious. It is broken into pieces and shared with family and friends. This is a delicacy to many, and they look forward to this crispy, crunchy Roht. I hope you enjoy my recipe.”

Table of Contents

The essential components are needed to prepare Roht.

Ingredients

2 cups cake flour
1 cups sugar
1 tsps. ground elachi/cardamom
½ cups butter to mix the dough
½ cup milk, room temperature (add a little milk as you bring the dough together.)
1 banana
4 cups of ghee (or more) for deep-frying

How to make the Roht

Firstly, you mix all the dry ingredients together. You then rub in the butter, which should be at room temperature.

Once the butter is rubbed into the dry ingredients, it should resemble a fine, sand-like texture. Now add the mashed banana to the flour and mix well.

Gradually add in the milk and knead. Dough will seem sticky at first, but on kneading, it will become soft, smooth, and pliable.

If you still find it sticky after a couple of minutes of kneading, sprinkle in a little bit of flour.

Remember that weather conditions can affect the moisture in the flour, so sometimes you may need more or less milk. Adjust this accordingly.

You can then divide the dough into pieces and roll them into balls. Press into flat discs in your palm or roll them with a rolling pin to create a perfectly round shape.

Heat the butter ghee in a pan and fry the Roht on medium heat, very gently. You may have to adjust the temperature if the ghee gets too hot. If the Roht fries too quickly, the insides won’t cook. It should be golden brown when it is ready. Allow to cool on a cooling rack and store in an airtight container for up to a week. It does take patience, but trust me, it’s so worth it.

Tip:

Be careful when adding Roht to the pan or pot. Using an AMC pot. Heat retention is high. During frying, I removed the saucepan from heat and added Roht.

Room-temperature milk. Add milk a little at a time. This method helps bring the dough together. Soft and pliable.

NOTES

If you add more than the required amount of butter or butter ghee, your Roht will crumble when being fried. Rather, add a little less ghee than too much
You might not always use the same amount of milk each time because there are many factors that can affect the moisture content of flour. The recommended amount of milk is merely a guideline
I do not recommend frying them in oil, as the taste is definitely not the same. Frying them in butter is also not advisable, as butter burns

FAQS!

How is Roht made?

Roht biscuits are typically made from a simple dough consisting of flour, sugar, milk, ground cardamom, butter, or butter ghee. The dough is kneaded, rolled out, cut into shapes, and then fried until golden brown and crispy.

What does Roht taste like?

Roht biscuits have a crispy texture on the outside and a tender interior.

How is Roht served?

Roht biscuits can be served plain with beverages such as tea or coffee.

Can Roht be ordered in advance?

Yes, Roht biscuits can be made in advance and stored in an airtight container once they have cooled completely. They should stay fresh for several days, although their texture may change slightly over time.

Visit my channel for tutorial. “Cooking with Shams.”

If you do try this recipe, please let me know how it turns out. I am always happy to hear from you, good or bad, as long as we can maintain some respect. “Kindness is free, so sprinkle it everywhere.”