ROHT

 

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This Indian Recipe Makes ± 22 Rohts

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Roht is known as a sacred offering (prasad) in the Hindu culture. It is usually only prepared for a prayer & then consumed. It is very similar to the American snicker-doodle but this recipe uses butter ghee (clarified butter) & is also fried in ghee. The reason for this is that no salt should be added & normal butter contains salt, whereas, ghee doesn’t contain any.

Nowadays times have changed & many prepare this delicious biscuit type treats on a daily basis to simply satisfy a craving. Many non Hindus also prepare these & enjoy it just as much.

 

Roht Ingredients:

• 1 cup butter ghee
• 5 cups all purpose flour
• 1 ⅓ cups milk
• Enough butter ghee for deep frying
• 1 ½ cup castor sugar or white granulated sugar
• 1 teaspoon elachi (cardamom) powder

Method:

1. Add the all purpose flour to a mixing bowl.
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3. Next, add in the elachi (cardamom) powder.
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5. Add in the castor sugar or white granulated sugar.
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7. Mix well.
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9. Pour in the butter ghee (clarified butter) – making sure that it is in liquid form.
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11. Using your fingertips, rub in the butter ghee (clarified butter) into the flour.
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13. The mixture should resemble breadcrumbs.
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15. Finally, pour in the milk.
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17. Mix well. It should form a somewhat clumpy dough.
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19. Lightly flour the surface & place the dough on it.
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21. Knead dough until it is smooth & pliable. Do not over work it.
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23. Break off the dough into equal sizes of little balls.
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25. Roll in your palms.
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27. Slightly flatten.
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29. Using a rolling pin, roll out into discs – not too thin.
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31. It should have about 5 centimeters thickness.
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33. If you want perfect shapes, you may use a cookie cutter or a glass to cut out your discs.
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35. Once all the dough is used, it’s time for the frying process.
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37. In a deep pot, add enough butter ghee (clarified butter) for deep frying. If you are not using this recipe for a prayer offering then cooking oil may be substituted. Cooking oil contains salt hence the reason why butter ghee (clarified butter) is used when preparing Roht for a prayer.
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39. Heat the butter ghee (clarified butter) or cooking oil on medium heat. Once it is hot enough, carefully add in the discs of dough. Do not over crowd the pot.
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41. Keeping the heat on medium, allow the discs to fry. When they begin to float to the top, turn them around so that the other side can brown.
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43. Keep rotating after a few minutes to evenly brown both sides.
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45. Once they are nice & golden, remove them from the heat with a slotted spoon.
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47. Drain them on paper towels.
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49. 
50. The Roht is now ready for prayer offerings (prasad) or to simply enjoy.
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54. These Roht’s can also be prepared in conjunction with Kolkutter / Pidi Kozhukattai which is another sweet meat that is also considered a prasad & sacred offering.
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56. 
57. Store in an airtight container for up to a week.
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