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Dum-ke-Roat By Nilam Ghodke

Nilam Ghodke
Deliciously crunchy from the outside, but also softer inside, and easy to digest by all age group.

Serves6 Servings

Cooking Time120 Mins

Meal TypeOTHERS

View step by step

INGREDIENTS

  • 1/2 kg, Semolina (sooji or rava)
  • 300 gms, Milkmaid
  • 150 gms, Pure ghee
  • approx. 1/2 cup, Milk
  • 2 pinch threads, Saffron soaked in warm milk
  • 4 tsp, Cardamom powder
  • 2 tsp, Nutmeg powder
  • 2 tbsp, Almonds (chopped)
  • 2 tbsp, Cashewnuts (chopped)
  • 2 tbsp, Pistachios (chopped)
  • 2 tbsp, Raisins and Black raisins
  • 1 tbsp, Chironji
  • 3-4 tbsp, Poppy seeds

PREPARATION

  1. 1

    In a mixing bowl, mix milkmaid, ghee and all the powder used for flavoring.

  2. 2

    Blend the mixture till it becomes creamy. Then add all nuts, saffron and mix well.

  3. 3

    Then add semolina in to creamy mixture.

  4. 4

    And knead the mixture using milk, while using milk, make sure to add it in smaller amount while kneading.

  5. 5

    Rest the mixture for 1 hrs.

  6. 6

    Roll into small balls, flattening it out into discs of about an inch thick. Make them all that way and arrange leaving some space. Top it with poppy seeds and gently press few sliced nuts on top of each disc.

  7. 7

    Preheat the oven at 180° and bake it for 20 to 25 mins on 180° degrees.

  8. 8

    The balls become little flat when you bake it and it should have a light brown colour after baking. Allow it to cool on a rack for 5 minutes, and store it in an airtight container.