Roht Recipe
Happy Krishna Janmashtami to those celebrating this auspicious occasion. Today I am sharing with you a Roht Recipe courtesy of my mum-in-law.
Roht Recipe
I am not a religious person but I do believe in God and prayer. I prefer to be more spiritual rather than religious.
However, in saying that my parents have instilled good values in us and ensured that we understood the power of prayer.
As a mum I try to pass on the same values onto my kids. However, I do not want to make my kids believe that being religious makes you a good human being.
I have seen too many religious people that are actually not good people. Rather “do good and be good”, as my father-in-law always says.
Although I have been making this Roht Recipe for many years I was reluctant to share. Out of sheer respect for our Hindu religion.
Some people have requested the recipe so I thought maybe I should share. So I took some advice from my father-in-law, who is a pundit.
I asked him if it was ok to share this recipe, because Roht is seen as a sacred parsad that we offer to a deity.
In my years of being on social media I have also seen people criticised for sharing the recipe. Not that I am afraid of criticism, however I do believe in respect.
My father-in-law told me it was totally ok to share the recipe. How people choose to accept it or use it is totally up to them.
I tend to agree with that sentiment. Therefore I am sharing this delicious Roht Recipe.
Not sure if I am being biased but I think my mum-in-law makes the best Roht. One day she visited and I stood next to her and ensured that she measured everything so I can get her recipe.
In the past she told me to use a little bit of this and a little bit of that…haha! Unfortunately that didn’t work for me.
Ingredients Required
The star of this recipe is the butter ghee. Without butter ghee you may as well not make it.
So yes you need lots of butter ghee, cake wheat flour, full cream milk, sugar, almond powder and Elachie/cardamom powder.
You also fry the Roht in butter ghee. Nothing beats the taste of butter ghee and that biscuit like texture. It’s my absolute favourite parsad.
How to make the Roht
Firstly you mix all the dry ingredients together. You then rub in the ghee, should be semi-solid.
Once the ghee is rubbed into the dry ingredients it should resemble a fine, sand like texture.
Slowly add in the milk and knead. Dough will seem sticky at first but on kneading it will become soft and smooth.
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 into balls. Press into flat discs or roll them with a rolling pin to create a perfectly round shape.
The Roht is then fried in butter ghee on a medium to low heat. It has to be fried gently or the insides won’t cook.
It does take patience but trust me it’s so worth it.
If you do try this recipe please let me know how it turns out. Always happy to hear from you, good or bad as long as we can maintain some respect. “Kindness is free so sprinkle it everywhere”
More Recipes to try:
Roht Recipe
Ingredients
- 3 cups cake wheat flour
- 1&1/2 cups granulated sugar
- 1 teaspoon elachie powder
- 2 tablespoon almond powder
- 3/4 cup butter ghee semi-solid
- 1 cup full cream milk room temperature
For frying
- 3-4 cups butter ghee
Instructions
- Mix all the dry ingredients together. Rub the ghee into the flour mixture until it resembles a fine sand like texture
- Slowly add in the milk. You may not need all of it
- Mix the dough well and knead the dough for at least 3-4 minutes. The dough will be sticky at first but on kneading it will become less sticky. Rub some melted ghee on your hands and knead further. Do not be tempted to add more flour unless absolutely necessary. If you are adding flour add a tablespoon at a time. You should have a soft dough, but not sticky.
- Divide the dough into +-24 pieces, depending on how large you prefer them. Roll them into balls and flatten them in your palms. Alternatively roll them with a rolling pin. I prefer about 1cm in thickness
- Heat the butter ghee in a pan and fry the Roht on a medium to low 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 ready. Allow to cool on a cooling rack and store in an airtight container for up to a week.
Notes
- If you add more than the required amount of butter ghee your Roht will crumble when being fried. Rather add a little less ghee than too much
- The moisture content in flour can be affected by various factors therefore you may not always use the same amount of milk each time. The recommended amount of milk is merely a guideline
- Roht can be stored in an airtight container and also freezes well once fried. You will need to thaw them before eating once frozen
- 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
- If you want your roht a little more crisp then add milk thats slightly cold
- If you fry your roht and it's crumbling you may have added too much butter ghee. Dust the dough with a little flour, not too much, and shape them again. This should fix the problem
Wow beautiful recipe and it looks Devin ???????? will definitely be making it this weekend ????????????
Thank you
Hi there. Tried your rhot recipe this morning as we are praying. Came out perfect. Thank you kindly for sharing. Stay blessed
Thank you for sharing this recipe
Looks awesome.
Can I use all purpose flour instead?
Yes you can:-)
Thank you for the Roht recipe. Just feedback on the quantity of sugar/ghee is too much on 1X recipe. I made it this morning for my prayer. When frying it keep splitting. It took so long to correct. I think it’s half cup sugar and half cup ghee. Very time consuming and wastage of ingredients.
Sorry the recipe didn’t work for you. The recipe is correct as I have been using it for many years and I haven’t changed a thing. There are various factors than can affect the outcome and yes if the ghee is not measured exactly it will result in a cracked roht. So i will adjust my ghee measurements to grams to avoid future problems.