Roht

ROHT is a sacred offering (prasad) and is only prepared for a prayer. It is made with, and fried in, butter ghee (clarified butter), which does not contain salt.

1 cup butter ghee (melted)

5 cups all-purpose or cake flour

1 1/3 cups milk butter ghee for deep frying

1½ cup castor sugar or white granulated sugar

1 tsp cardamom (elachi) powder

Add the flour, cardamom (elachi) powder and sugar to a bowl. Mix well and add the butter ghee.

Using your fingertips, rub the butter ghee into the flour.

The mixture should resemble breadcrumbs. Add the milk slowly and mix well into a dough.

Lightly flour a surface and knead the dough until it becomes smooth and pliable.

Break off the dough into equalsized balls.

Roll each portion in your hands and slightly flatten.

Use a rolling pin and roll each roht into discs – about 10mm in thickness.

In a deep pot, heat the butter ghee. Keep the heat on medium and carefully add the roht.

Do not overcrowd the pot. When the roht rises to the top, turn them over.

Once they are golden, remove them from the heat with a slotted spoon and drain on paper towels.

Store in an airtight container for up to a week.