Roth or the “Kashmiri Pan Cakes” prepared on the occasion of Punn as the Prasad/Naveed for the Pann / Punn Puza to invoke the goddess Beeb Garabh Maej for auspiciousness, prosperity and luck.
What you need:
5 cups of all-purpose flour
1.5 cups of sugar soaked in 1 cup of Milk
0.5 cup of Ghee
0.5 cup of Khus-Khus (poppy seeds)
5 crushed black cardamom seeds
15 to 20 Soaked and peeled Almonds
Lots of Ghee for frying
Let us get started:
1. Sugar and milk and Ghee to make a syrup in a bowl.
2. Add black cardamom seeds and un-evenly crushed almonds to the flour and mix.
3. Knead the flour with Sugar-Milk Ghee syrup made in step#1 to form a little tight spongy dough.
Let it rest for sometime
4. Make round dough balls of equal size
5. Roll them into thick round shaped bread.
6. Heat the ghee for frying in a deep bottomed pan or a wok.
7. Make designs on the rolled bread with fork / knife or anything else. You can be as creative as you want.
8. Deep fry on both sides till the bread is reddish brown on low flame. The Roth should be cooked from inside.
9. Take the Roth out from the pan and keep on paper towel to strain extra Ghee.
10. Sprinkle poppy seeds while hot.
11. Keep it in the basket to cool down.
Tips:
1. For Health conscious people who want to avoid ghee, you can also cook Roth on this cast iron Tawa on low flame.
2. Roth needs to be deep fried on low-medium heat. High heat will burn the crust and keep Roth raw from inside.
3. Enjoy with Sheer Chai
