Roth Prasad
Ready In: 45 mins
Serves: 10
Yields: 10 roth
Ingredients
- 2 1⁄2 cups plain flour
- 1⁄2 cup caster sugar
- 1 teaspoon cardamom powder
- 100 ml ghee (room temperature, slurry like consistency)
- 1 cup milk (approximately, at room temperature)
- extra ghee (for frying)
Directions
- 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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