Indulge in Tradition with Our Authentic Sooji Roat Recipe! Experience the perfect balance of sweetness in this delightful treat, made with rich ghee, fragrant cardamom, and crunchy almonds. Perfect for festive occasions or a special tea-time snack, our Sooji Roat brings the warmth of homemade goodness to your table. #happycookingtoyou #foodfusion #digitalammi #cooking
Ingredients:
-Sooji (Semolina) sifted 2 Cups
-Atta (Wheat flour) sifted 1 Cup
-Ghee (Clarified butter) 1 tsp
-Badam (Almonds) chopped 2 tbs
-Pista (Pistachios) chopped 2 tbs
-Kishmish (Raisins) 2 tbs
-Chuwaray (Dry dates) chopped 2 tbs
-Sugar powdered 1 Cup
-Khashkhash (Poppy seeds) washed & roasted 1 tsp
-Khopra (Desiccated coconut) 4 tbs
-Elaichi powder (Cardamom powder) 1 tsp
-Baking soda 1 pinch
-Himalayan pink salt 1 pinch
-Ghee (Clarified butter) ¼ Cup
-Kewra essence ½ tsp
-Water 1 Cup or as required
-Badam (Almonds) halved as required
-Pista (Pistachios) sliced as required
-Khashkhash (Poppy seeds)
Directions:
-In a frying pan,add semolina & dry roast on low flame until fragrant (4-5 minutes) & take out in a separate bowl.
-In the same frying pan,add wheat flour & dry roast on low flame for 2-3 minutes & takeout in the same bowl.
-In the same frying pan,add clarified butter & let it melt.
-Add almonds,pistachios,raisins,dry dates & dry roast on low flame for 3-4 minutes & takeout in the same bowl.
-Add sugar,poppy seeds,desiccated coconut,cardamom powder,baking soda,pink salt,clarified butter, kewra essence & mix well.
-Gradually add water while it still warm & mix well until dough is formed,cover & let it rest for 30 minutes.
-With the help of greased hand,take 100g of mixture & make a ball.
-Place it on a smooth surface,press gently,add almonds,pistachios & poppy seeds,cover with butter paper & press gently to spread it.
Option # 1: Baking in Oven
-Place roat on a baking tray lined with butter paper & bake in preheated oven at 180C for 30-35 minutes (on both grills).
Option # 2: On Stove
-On non-stick griddle,place roat & cook on very low flame from both sides until golden & crispy (30-35 minutes).
-Keep turning sides & rotating in between.
-Let them cool at room temperature (makes 10).
