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: Easy Gulab Jamun Smooth Creamy Burfee Chana Magaj If you loved this, please share!

Roht Recipe - 16Roht Recipe - 82Roht Recipe - 43Roht Recipe - 46Roht Recipe - 40