Kashmiri Recipes
RECIPE NO. 28
'Roth'
(E-Fried Sweet Bread)(H-'Roth')
'Roth' are made generally on
certain rituals and auspicious occasions. Particularly, in the month of 'Bahadon',
when new wheat crop is harvested. Kashmiri Pandits prepare these on 'Vinayaka
Chaturathi' or on any other auspicious day of that month, to offer these as
'Naveid' to 'Shri Ganesha', the controlling 'Deity' of 'Buddhi
' (Intellect). It is called the 'Pan' Ceremony. This 'Prasad',
after 'Puja' is distributed to all kith and kin and neighbours, and is
also taken by all family members. Kashmiri Pandits also send big 'Roth'
to the in-laws of their daughters after their wedding, as a 'Prasad' and
as a token of gratitude to God for the unimpeded happy consumation of the
Wedding. Nowadays bakers bake these big 'Roth'. 'Roth' is both
singular and plural.
| 1. Wheat flour according to need |
| 2. Fine white or Brown Sugar |
250 to 500 gm. per kg. of flour |
| 3. 'Ghi' |
250 to 300 gm. per kg |
| 4. Black Cardamom Seeds |
a tsp. per kg |
| 5. Poppy Seeds |
a tsp. per kg |
| 6. Milk (Optional) |
1/4 litre per kg |
1. Mix Sugar and Cardamom Seeds, with the
flour and rub in 2 to 3 table spoons of 'Ghi' per kg. into it by
hand.
2. Knead it with the milk and enough water
to make it in to a semi-stiff elastic dough, which does not stick to the
hands, or the basin in which the flour is kneaded. Keep aside covered by a
wet cloth.
From the sweetened and condimented kneaded
dough, take big chunks of about 100 to 200 gm., and roll into balls
between the palms. Now roll out, each ball on a Bread Board ('Chakla')
by a Rolling Pin ('Belan'), or by pressing and patting between
palms, into flat rounds of about 1/2" thickness and about 6" to
8" diameter. In a 'Kadahi' (Deep round-bottomed frying pan),
deep fry one round at a time in 'Ghi'. When after turning once or
twice by means of a perforated ladle, each gets uniformly fried to a
golden brown colour, and becomes a bit stiff, take out of the frying pan
('Kadahi'), after draining all 'Ghi' and transfer to a flat
basin. Sprinkle a pinch of Poppy Seeds ('Khas Khas') on one side of
each 'Roth'. Seeds stick because of the 'Ghi' which gets
congealed on cooling. Let cool and the 'Roth' is ready. These are
delicious cakes, which keep for many days and are relished with Green Tea
('Qahva').
Sometimes, instead of frying, 'Roth' are
baked on a griddle (K - 'Taev'). In that case more 'Ghi'
is rubbed in the flour before kneading it.
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