Dum ke Rote ~ I

Posted on November 9th, 2009 by Mona copyrighted in All-Purpose Flour/Maida,Almonds/Badaam, Baking

powder, Cardamom/Elaichi, Ghee, Hyderabadi special, Khoa,Milk and Milk

Products, Pistachios/Pista, Saffron/Zafraan, Semolina/Sooji/Suji,Sugar/Shakkar | 23 Comments 15,025
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Rote (also referred to as roat), are baked~cooked on dum, sweet and crunchy semolina flat cookie sort of
delicacies made especially in Hyderabad city, which are deliciously crunchy from the outside, but soft in the
center. This confection has the all goodness in them, including exotic saffron, nuts, khoa and glorious ghee.

Semolina -Sooji rawa (fine variety)

The following is one of my friend Sabas recipe, which I have changed just a little bit here and there. My
hubby loved these rote a lot and I plan to make them again soon inshallah.
My mother-in-laws version is simpler. Inshallah I will post my Mother-in-laws version for
this confectionery sometime in the future.
Dum ke Rote Baked Sweet Semolina flat breads
Makes: 13 large rote as shown in the picture below

Ingredients:
Almonds 3/4 cup
Pistachios 1/2 cup
Saffron threads 2 pinch
Semolina/Sooji (fine variety) 3 cups
All-Purpose flour 3 1/4 cup
Granulated Sugar 3 cups
Baking powder 1 1/2 tbsp
Cardamom powder 1 tsp

Homemade Khoya 3/4 cup

Ghee 1 cup, warmed
Warmed Milk 1 cup

Dum ke Rote
Method:
1. Soak the almonds and pistachios together in cool water overnight. The next day, peel them and keep
aside. In a blender container pour in 1/2 cup warmed milk and the peeled nuts and grind to a smooth paste.
Keep aside in a bowl.
2. Add the khoya and the remaining warmed milk in a blender container and blend to a smooth paste.
3. In a mixing bowl, add semolina, all-purpose flour, sugar, baking powder and cardamom powder. Using a
whisk, mix well. Add the nuts+milk paste, and the khoya+milk paste and ghee and mix well. Knead to form
a dough. Cover and keep aside for 1 hour for it to rest. Later, knead again until dough is pliable and cover
again and let rest for 1 more hour.

4. Preheat oven to 350F and knead the dough a final time. Pinch out fist size balls from the dough and
shape into smooth balls. Using your fingers flatten them into discs (approx 6 inches in diameter) and
arrange on greased foil lined baking sheets leaving 2 inch space all around each of the discs. Gently press
few sliced almonds on top of each disc. Place the baking sheets in the oven and bake for 10-15 minutes or
until the sides and base are nicely browned (but not burnt). Keep a close eye. Immediately switch to broil on
low setting for 2-5 minutes until the tops are browned (but not burnt) and the nuts are toasted. Keep a
close eye.
5. Remove the baking sheets from the oven. Leave to cool on tray for 5 minutes. Using a flat spatula
transfer them to wire racks until they are cooled completely. Store in an air tight container at room
temperature. Finish within 3-4 weeks.
If you prepare this delicacy at home too, feel free to send me your recipe for Dum ke Rote. I will be happy
to try it out.