Hyderabadi Dum ke Roat / Rote | How to make Hyderabadi Dum ke Roat / Rote

By Zeenath Amaanullah  |  10th Feb 2017  |  
4.3 from 3 reviews Rate It!
  • Hyderabadi Dum ke Roat / Rote, How to make Hyderabadi Dum ke Roat / Rote
Hyderabadi Dum ke Roat / Roteby Zeenath Amaanullah
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

24

3

About Hyderabadi Dum ke Roat / Rote Recipe

Roat is a sweet biscuit , with a crispy shell and a softer interior . It's country of origin is Afghanistan but happened to become extremely popular in Hyderabad . It is widely prepared and enjoyed during the month of Muharram .

Hyderabadi Dum ke Roat / Rote is delicious and authentic dish. Hyderabadi Dum ke Roat / Rote by Zeenath Amaanullah is a great option when you want something interesting to eat at home. Restaurant style Hyderabadi Dum ke Roat / Rote is liked by most people . The preparation time of this recipe is 60 minutes and it takes 25 minutes to cook it properly. Hyderabadi Dum ke Roat / Rote is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Hyderabadi Dum ke Roat / Rote. Hyderabadi Dum ke Roat / Rote is an amazing dish which is perfectly appropriate for any occasion. Hyderabadi Dum ke Roat / Rote is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Hyderabadi Dum ke Roat / Rote at your home.

Hyderabadi Dum ke Roat / Rote

Ingredients to make Hyderabadi Dum ke Roat / Rote

  • 1 cup whole wheat flour
  • 1 cup semolina
  • 1 cup granulated sugar
  • 3/4th cup almonds
  • 1/2 cup pistachios
  • 2 pinch saffron threads
  • 1 tsp Baking powder
  • 1 tsp cardamom powder
  • 1/2 cup homemade khoya
  • 5-6 tbsp ghee (preferably) or butter .
  • 1/4th cup warm milk

How to make Hyderabadi Dum ke Roat / Rote

  1. Grind or coarsely chop up the almonds and pistachios and mix them with the granulated sugar .
  2. In a medium sized bowl , add the whole wheat flour , semolina , baking powder , cardamom powder , khoya , ghee , granulated sugar (with the almonds and pitachios ) and saffron threads .
  3. Using the warm milk , start to knead the ingredients together .
  4. While using warm milk , make sure to add it in smaller amounts while kneadind , since there are chances that the milk needed is less or more depending upon the quality of flour and semolina . Likewise , don't panic if you require a greater quantity of milk .
  5. Once done , let the dough rest in a warm place for about an hour .
  6. Later , knead the dough till pliable and let it rest till ready to use .
  7. Preheat your oven to 180° .
  8. In a greased baking pan lined with parchment paper or aluminium foil , start by taking out a small portion and flattening it out into discs of about an inch thick .
  9. Make them all that way and arrange leaving some space .
  10. Bake for about 15 mins . Then , lower the temperature to 150 ° and bake till competely done . This ensures proper baking .
  11. Let these rest for a few mins before serving warm with fresh cream as a dip .

My Tip:

Traditionally , these are made with maida and semolina . However , I decided to switch up the maida with whole wheat flour .

Reviews for Hyderabadi Dum ke Roat / Rote (3)

Yasmeen Ahmed2 years ago

These deserve an award.
Reply

Preeti Gurung2 years ago

Such cute and nice biscuits!
Reply

Chetna Parikh2 years ago

I will try it.
Reply

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