Roht Persad Recipes

Steps:

• Add sugar and cardamom to flour.
• Mix in ghee with your fingers.
• Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
• Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
• Heat ghee on a medium flame. Fry roth on the medium flame till golden brown on both sides. (Be careful, frying at too high a temperature will cause the roth to be raw inside).

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
• Whisk flour, baking powder, cardamom, and salt together in a bowl.
• Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
• Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

Steps:

• METHOD.
• Sift the flour into a large bowl, add sugar, ghee and banana and rub until it resembles fine breadcrumbs.
• Make a well in the center and pour enough milk to form a dough. The dough should appear like a scone dough.
• Form into golf ball size and roll into circles.
• Fry in deep ghee on MEDIUM heat. Drain on paper towels.
• PS: The trick is to break and dough the remaining mixture so it's shinny.