Hyderabadi Dum ka roat recipe

16 Jul Hyderabadi Dum ka roat recipe

Last Updated on July 16, 2024 by blessmyfoodbypayal

Hyderabadi Dum ka roat recipe with step wise pictorial and video method.

Dum ka roat is a kind of cookie made with semolina, flour, sweetener, dry fruits and ghee.

Also spelled as “Dum ka roth” or “Dum ka Rot” it is a traditional dish associated with Hyderabadi cuisine, made particularly for the day of Muharram, the first month of the Islamic calander.

Hyderabad is already known for a diverse food culture and who is not well versed with the world famous Hyderabadi Dum Biryani and Hyderabadi chai.

Alongside iconic dishes mentioned above, Dum ke Roat holds a special place, often associated with cherished memories of Muharram, as already mentioned.

As per the History, Hyderabad’s seventh Nizam, Mir Osman Ali Khan, offered Dum ke Roat during Muharram prayers near Charminar, marking a tradition that continues today.

This fudgy and chewy treat which has the grainy texture of semolina, fragrance of cardamom powder and richness of dry fruits, reflects the city’s culinary evolution.

The most popular bakery of Hyderabad named Subhan Bakery, selling roat since 1971 and Pista House have perfected their recipes, adding their unique touches like saffron and khowa to cater to growing demand, especially during significant occasions like Youm-e-Ashoora.

DUM KE ROAT RECIPE INGREDIENTS

SEMOLINA: This recipe is basically made using semolina. Prefer to use very thin semolina for this purpose. Worry not if you don’t have a thin semolina, you can grind the thick one and use in the recipe.

FLOUR : We have added whole wheat flour but you can add all purpose flour as well.

SWEETENER: Khandsari sugar is used in the present recipe which already comes in a powdered form. You can use regular sugar after powdering. Even jaggery powder will be great.

DESI GHEE : Don’t compromise with desi ghee in this recipe. This recipe gets all its richness from ghee.

NUTS : Use nuts of your choice. We have added cashews, almonds, pistachios and raisins.

BAKING SODA: Baking soda will add soft and fluffiness in this recipe. If you eat eggs, you can add one egg but don’t add baking soda in that case.

SALT : Pinch of salt helps in enhancing the taste of any sweet treat.

POPPY SEEDS: It adds a great texture to the roat.

KEWRA WATER: It is added for absolute flavours.

CARDAMOM POWDER: We didn’t have readymade cardamom powder. So peeled 6-7 cardamoms and crushed their seeds. Additionally you can add nutmeg powder as well.

MILK : Milk is again for rich flavours. If you want to store these roat for a longer period, knead the dough with water instead of milk.

STORAGE

As these roat have milk, you can store them for a week only, otherwise their life can be extended using water.

STEP WISE PICTORIAL RECIPE OF HYDERABADI DUM KA ROAT RECIPE

Take a grinder jar and add almonds, cashews and pistachios. Quantity of all the ingredients is given in the recipe card at the end of the post.

Coarsely grind them. Do note that you just have to coarsely grind them and not to make a very fine powder. Keep aside.

Take a bowl and add semolina, flour, powdered sugar, poppy seeds, baking soda, salt, kewra water, desi ghee, raisins and coarsely grinded nuts.

Give them a very very good mix.

Now add milk, little at a time and start kneading the dough.

Initially the dough will be little soft.

Put a lid and let the dough rest for 30 minutes.

After the said period, take a lemon sized portion of dough and roll it between your palms.

Slightly flatten it.

Tap it’s one side on a plate carrying poppy seeds and finely chopped mixture of nuts, which consists of almonds, cashews and pistachios.

Arrange on a baking tray lined with greased butter paper. As we are using silicon mats, we weren’t in need of any greasing.

Bake in preheated oven @180°C for 15 to 20 minutes.

If you don’t have oven, you can prepare them in pan as well and for that grease a non stick pan.

Likewise roll and flatten the dough. But the dough portion should be more flattened in comparison to dough portion flattened for oven.

Cook on lowest heat from both sides until brown.

Cool completely on a cooling rack and dum ke roat are ready. Once cool, they will turn crispy. Enjoy.

HYDERABADI DUM KA ROAT – RECIPE CARD

Hyderabadi Dum ka roat recipe

blessmyfoodbypayal

Hyderabadi Dum ka roat recipe is a kind of cookie made with semolina, flour, sweetener, dry fruits and ghee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Cookies

Cuisine Hydrabadi

Servings 15 Roat

Ingredients

  

• 1 cup semolina
• 1/3 cup whole wheat flour
• 1/2 cup powdered sugar of your choice (we used khandsari sugar)
• 1/2 tsp cardamom powder
• 2 drops kewra water
• 1/4 cup desi ghee
• Pinch of salt
• 1/4 tsp baking soda
• 1 tsp poppy seeds
• 1/4 cup coarsely grinded almonds cashews and pistachios.
• 2 tbsp raisins
• 1/4 cup warm milk
• Some poppy seeds & nuts for garnish

Instructions

 

• Take a grinder jar and add almonds, cashews and pistachios.
• Coarsely grind them. Do note that you just have to coarsely grind them and not to make a very fine powder. Keep aside.
• Take a bowl and add semolina, flour, powdered sugar, poppy seeds, baking soda, salt, kewra water, desi ghee, raisins and coarsely grinded nuts.
• Give them a very very good mix.
• Now add milk, little at a time and start kneading the dough.
• Initially the dough will be little soft.
• Put a lid and let the dough rest for 30 minutes.
• After the said period, take a lemon sized portion of dough and roll it between your palms.
• Slightly flatten it.
• Tap it's one side on a plate carrying poppy seeds and finely chopped mixture of nuts, which consists of almonds, cashews and pistachios.
• Arrange on a baking tray lined with greased butter paper. As we are using silicon mats, we weren't in need of any greasing.
• Bake in preheated oven @180°C for 15 to 20 minutes.
• If you don't have oven, you can prepare them in pan as well and for that grease a non stick pan.
• Likewise roll and flatten the dough. But the dough portion should be more flattened in comparison to dough portion flattened for oven.
• Cook on lowest heat from both sides until brown.
• Once cool, they will turn crispy.
• Cool completely on a cooling rack and dum ke roat are ready. Enjoy.

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