This Indian Recipe Makes ± 22 Rohts
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.
- 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
- Add the all purpose flour to a mixing bowl.
- Next, add in the elachi (cardamom) powder.
- Add in the castor sugar or white granulated sugar.
- Mix well.
- Pour in the butter ghee (clarified butter) – making sure that it is in liquid form.
- Using your fingertips, rub in the butter ghee (clarified butter) into the flour.
- The mixture should resemble breadcrumbs.
- Finally, pour in the milk.
- Mix well. It should form a somewhat clumpy dough.
- Lightly flour the surface & place the dough on it.
- Knead dough until it is smooth & pliable. Do not over work it.
- Break off the dough into equal sizes of little balls.
- Roll in your palms.
- Slightly flatten.
- Using a rolling pin, roll out into discs – not too thin.
- It should have about 5 centimeters thickness.
- If you want perfect shapes, you may use a cookie cutter or a glass to cut out your discs.
- Once all the dough is used, it’s time for the frying process.
- 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.
- 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.
- 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.
- Keep rotating after a few minutes to evenly brown both sides.
- Once they are nice & golden, remove them from the heat with a slotted spoon.
- Drain them on paper towels.
- The Roht is now ready for prayer offerings (prasad) or to simply enjoy.
- 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.
- Store in an airtight container for up to a week.