Name: Hyderabadi Dum ke Roat / Rote recipe by Zeenath Fathima at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6
Ingredients: 1 cup whole wheat flour; 1 cup Semolina; 1 cup granulated sugar; 3/4th cup almonds; 1/2 cup pistachios; 2 pinch saffron threads; 1 tsp Baking powder; 1 tsp cardamom powder; 1/2 cup homemade khoya; 5-6 tbsp ghee (preferably) or butter .; 1/4th cup warm milk

ABOUT Hyderabadi Dum ke Roat / Rote RECIPE

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 .

Ingredients Serving: 6

1 cup whole wheat flour
1 cup Semolina
1 cup granulated sugar
3/4th cup almonds
1/2 cup pistachios
2 pinch saffron threads
1 tsp Baking powder
1 tsp cardamom powder
1/2 cup homemade khoya
5-6 tbsp ghee (preferably) or butter .
1/4th cup warm milk

Instructions

Grind or coarsely chop up the almonds and pistachios and mix them with the granulated sugar .
In a medium sized bowl , add the whole wheat flour , semolina , baking powder , cardamom powder , khoya , ghee , granulated sugar (with the almonds and pitachios ) and saffron threads .
Using the warm milk , start to knead the ingredients together .
While using warm milk , make sure to add it in smaller amounts while kneadind , 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 .
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° .
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 .
Bake for about 15 mins . Then , lower the temperature to 150 ° and bake till competely done . This ensures proper baking .
Let these rest for a few mins before serving warm with fresh cream as a dip .

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