Roht Recipes

AFGHAN SWEET BREAD (ROHT)

Afghan Sweet Bread (Roht) image

Although roht is technically a sweet bread, in my family it is made more like a cookie. This is my aunt's recipe, which is very simple and easy. Enjoy with tea.

Provided by sarabear

Categories Bread Quick Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour, plus more for dusting
1 ½ teaspoons baking powder
1 ½ teaspoons ground cardamom
1 pinch salt
2 eggs
1 cup unsalted butter, softened
1 cup white sugar
1 teaspoon nigella seeds

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.

Nutrition Facts : Calories 393 calories, Carbohydrate 49.1 g, Cholesterol 86 mg, Fat 19.8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 12 g, Sodium 87.1 mg, Sugar 20.2 g

ROHT PERSAD

Roht Persad image

This is a South African recipe for Roht. Roht is an offering that is made for Lord Hanuman during Navarathri, Hanuman Pooja or katha prayers. This is a delicacy to many and they look forward to this time of the year. Hope you enjoy my recipe.

Provided by Ashy K.

Categories South African

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

5 cups flour
2 cups sugar
1 cup ghee, room temperature
1 teaspoon cardamom powder
1 large mashed banana (optional)
milk, as required

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.

Nutrition Facts : Calories 565.9, Fat 21.4, SaturatedFat 13, Cholesterol 53.5, Sodium 2.1, Carbohydrate 87.8, Fiber 1.7, Sugar 40.1, Protein 6.5

ROTH PRASAD

Roth Prasad image

Prasad is a Hindu term for any offering (flowers, drinks, food etc) made to God. Roth is extremely popular here in South africa, especially for Lord Sri Hanuman. Here in SA, we like our Roth crisp on the outside and soft on the inside. Use only pure cows ghee, no substitiutes. Leftover ghee can be filtered and reused as the quality is not affected by heat.

Provided by Sudika

Categories Breads

Time 45m

Yield 10 roth, 10 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups plain flour
1/2 cup caster sugar
1 teaspoon cardamom powder
100 ml ghee (room temperature, slurry like consistency)
1 cup milk (approximately, at room temperature)
extra ghee (for frying)

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).

HALWA

Halwa image

Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina

Provided by Afia Begom - Afelia's Kitchen

Categories Dessert

Time 35m

Yield Serves 6-8

Number Of Ingredients 7

Ingredients

100g caster sugar
few drops of orange food colouring (optional)
6 cardamom pods
100g ghee
50g pistachios, chopped
175g semolina (coarse or fine)
puris or parathas, to serve (optional)

Steps:

Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.

Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

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