Roth Prasad

READY IN: 45mins
Recipe by Sudika

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.

Top Review by Dan4370

It came out really nice. One proposed modification to the recipe is to dissolve the sugar in the milk.

Ingredients Nutrition


  1. Add sugar and cardamom to flour.
  2. Mix in ghee with your fingers.
  3. Add milk gradually, to form a soft, scone-like dough. You may need more or less, so dont pour all at one go.
  4. Divide dough into ten balls and flatten into discs, about 3 mm thick. You may have to use a rolling pin for this.
  5. 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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