Roht

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.