Roht Food
ROHT PERSAD
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
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
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
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).
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