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- Duration: 50 minutes
- Serves: 8 people
If you want to experience the authenticity at its best, use ghee for deep frying this snack.
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Roath are usually prepared at the time of Kashmiri festival, Pun, as well as other auspicious occasions. Different designs are carved on the roath using a knife before frying them. Sometimes, edges are also pinched to form scallops.
- Clarified butter (ghee) (200 gm)
- Whole wheat flour (atta) (1 kg)
- Sugar (250 gm)
- Poppy seeds (khus-khus) (1/2 tsp)
- Ghee for deep-frying (4 cups)
- Mix 200 gram of ghee with atta. Blend it well with your hands. The mixture should look like breadcrumbs.
- Mix sugar with 1 1/2 cups of water in a bowl and stir until the sugar dissolves. Use this sugar syrup to bind the dough.
- Knead well and make a stiff dough. Add more water if required.
- Make eight pedas (balls) of equal size with the dough and roll them into half-inch thick rounds, about 8–9-inch diameter.
- Pierce each piece with a fork all over, sprinkle a teaspoon of khus-khus on top and press it lightly with the pressure of your palm.
- Heat ghee in a heavy-bottom pan and deep-fry the shaped roath, one by one till they turn brown in colour.
- Drain on an oil absorbing paper. Serve the dish immediately or store in an airtight container.
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