Hyderabadi Dum Ke Roat

Name: Hyderabadi Dum Ke Roat
Total time: 1800 s
Yield: 15-20 servings
Cuisine: Indian
Ingredients: 1 cup Suji fine variety; 1/2 cup All purpose flour or Maida; 1 tsp Baking powder; 1 cup Ghee; 1/4 cup warm Milk; 4-5 strands Saffron soaked in warm Milk; 1/4 cup Dry Coconut pieces; 1/4 cup Almonds; 1/4 cup Cashewnuts; 1/4 cup Pistachios; 1/4 cup Walnuts; 3/4 cup Powdered Sugar; 1/4 cup crushed Mawa or Khoya; 1 tsp Cardamom powder

ZMA @zesty5

#WBD
#cookpadindia
Roat is a sweet biscuit , with a crispy shell and a softer interior. It's country of origin is Afghanistan but happened to become extremely popular in Hyderabad. It is widely prepared and enjoyed during the month of Muharram along with Muharram Ka Sharbat. These biscuits are very rich and priced highly in the famous Bakeries in the City. However these can be attempted at home by the homecooks. Though they might not be exactly the same, but yes they can be 90% close to the original. I have tried them with both Suji and Maida. Both have turned out good but the ones with Suji in a larger proportion have turned out the best with more crunch. Here in this version, iam using Suji in double the amount of Maida. Let's grab it then friends.
Happy Baking Everyone!

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Ingredients

25-30 minutes

15-20 servings

1 cupSuji fine variety
1/2 cupAll purpose flour or Maida
1 tspBaking powder
1 cupGhee
1/4 cupwarm Milk
4-5 strandsSaffron soaked in warm Milk
1/4 cupDry Coconut pieces
1/4 cupAlmonds
1/4 cupCashewnuts
1/4 cupPistachios
1/4 cupWalnuts
3/4 cupPowdered Sugar
1/4 cupcrushed Mawa or Khoya
1 tspCardamom powder

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Steps

25-30 minutes

1

Grind or coarsely chop up the almonds and pistachios and mix them with the granulated sugar. In a medium sized bowl, add the flour, semolina, baking powder, cardamom powder, khoya, ghee and sugar. Coarsely grind Coconut pieces, Almonds, Pistachios, Cashews and Walnuts. Add this also to the bowl.
2

Using warm Milk with Saffron, start to knead the ingredients together. While using warm milk, make sure to add it in smaller amounts while kneading, since there are chances that the milk needed is less or more depending upon the quality of flour and semolina. Likewise, don't panic if you require a greater quantity of milk.
3

Once done, let the dough rest in a warm place for about an hour. Later, knead the dough till pliable and let it rest till ready to use. Preheat your oven to 180°.
4

In a greased baking pan lined with parchment paper or aluminium foil, start by taking out a small portion and flattening it out into discs of about an inch thick. Make them all that way and arrange leaving some space.
5

Bake for about 15 minutes. Then, lower the temperature to 150° and bake till competely done. This ensures proper baking. Let these rest for a few minutes before serving warm with fresh cream as a dip.They can be stored in airtight containers for later use. They stay good upto a month or more in the refrigerator.

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ZMA @zesty5

on May 19, 2020 11:13

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.