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–+ servings
Roht in a copper bowl with flowers on right and lamp on left
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4 from 3 votes

Roht Recipe

A delicious biscuit like parsad made for religious festivals, with flour and butter ghee
Prep Time10 minutes
Cook Time45 minutes
Course: Sweet Treat
Cuisine: Hindu
Keyword: biscuit like parsad with butter ghee, butter ghee roht, indian parsad, roht recipe
Servings: 24 approximately

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

  1. 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
  2. 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
  3. Roht can be stored in an airtight container and also freezes well once fried. You will need to thaw them before eating once frozen
  4. 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
  5. If you want your roht a little more crisp then add milk thats slightly cold
  6. 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