Dum Ke Rote/ Hyderabadi Rote/ Roat
My mother told me that her mom- my granny used to bake a lot of cookies at home...If alive my granny would have been almost 90 years old today....So I am talking about earlier than nearly 50 years ago. And here I think of baking as a great feat at times.
While baking may not be necessarily great thing today considering you have so many things to your disposable, especially OTGs, ovens, microwaves and many more equipments, I still digging out older recipes and making them in your own kitchen is still an achievement.
Talking about my granny again, apparently she made the dum ke roat at home in bhatti ( wood fire grill). So when Valli chose these cookies for our monthly Indian Cooking challenge , I informed my mom about it. It seemed to me like she was missing her mom. Since I made it during Diwali, I made the entire recipe as put up by Valli .
Ingredients:
3 1/4 cup APF / Maida
3 cups fine Semolina/Sooji / Rawa
3 cups granulated sugar
3/4 cup Almonds
1/2 cup Pistachios
1 1/2 tspn baking powder
1 cup Ghee/ Clarified Butter
3/4 Khawa/ Khoya/ Mawa/ Reduced milk solids
1 cup warm milk
1 tspn cardamom powder
2 big pinches Kesar / Saffron threads
Method
1) Soak the almonds and pistachios separately overnight. Peel the almond skin next day and grind it with the pistachios to a smooth paste. Use the warm milk as needed to grind. (I did not peel the almond skin and it made no difference)
2) To the paste add the khoya, remaining milk and mix again. Add the cardamom powder and saffron threads and set aside
3) In another large bowl, mix the flour, semolina, baking powder and mix well.
4) Add the ghee , milk mixture , stir well. Cover and set aside for an hour
5) After an hour, knead the dough to make a soft mixture. You may need a tspn of milk more but use sparingly.
6) Now preheat your oven to 190c.
7) Make small lemon size ball and pat them on a greased and lined baking sheet using your fingers to spread out in a flat 1/2 inch thick cookie (or slightly lesser).
8) When all done, bake them for 15 min.
9) After 15 min, put them on broiler to make the top brown for 2-3 min on low flame.
Remove and let it cool down. Store in air tight container.
Check out other recipes for dum ke rote out here
While baking may not be necessarily great thing today considering you have so many things to your disposable, especially OTGs, ovens, microwaves and many more equipments, I still digging out older recipes and making them in your own kitchen is still an achievement.
Talking about my granny again, apparently she made the dum ke roat at home in bhatti ( wood fire grill). So when Valli chose these cookies for our monthly Indian Cooking challenge , I informed my mom about it. It seemed to me like she was missing her mom. Since I made it during Diwali, I made the entire recipe as put up by Valli .
Ingredients:
3 1/4 cup APF / Maida
3 cups fine Semolina/Sooji / Rawa
3 cups granulated sugar
3/4 cup Almonds
1/2 cup Pistachios
1 1/2 tspn baking powder
1 cup Ghee/ Clarified Butter
3/4 Khawa/ Khoya/ Mawa/ Reduced milk solids
1 cup warm milk
1 tspn cardamom powder
2 big pinches Kesar / Saffron threads
Method
1) Soak the almonds and pistachios separately overnight. Peel the almond skin next day and grind it with the pistachios to a smooth paste. Use the warm milk as needed to grind. (I did not peel the almond skin and it made no difference)
2) To the paste add the khoya, remaining milk and mix again. Add the cardamom powder and saffron threads and set aside
3) In another large bowl, mix the flour, semolina, baking powder and mix well. 4) Add the ghee , milk mixture , stir well. Cover and set aside for an hour
5) After an hour, knead the dough to make a soft mixture. You may need a tspn of milk more but use sparingly.
6) Now preheat your oven to 190c.
7) Make small lemon size ball and pat them on a greased and lined baking sheet using your fingers to spread out in a flat 1/2 inch thick cookie (or slightly lesser).
8) When all done, bake them for 15 min.
9) After 15 min, put them on broiler to make the top brown for 2-3 min on low flame.
Remove and let it cool down. Store in air tight container.
Check out other recipes for dum ke rote out here
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