Dum ke roat is a traditional hyderabadi cookie that is mostly eaten in the month of Muharram. Give it a try!
Watch this Masala TV video to learn how to make Dum Ke Roat,Gil-E-Firdaus and Instant white khichda. This show of Evening With Shireen with Chef Shireen Anwar aired on
9 September 2019.
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Gil-e-firdaus:
Ingredients
Milk 1 liter + 1 cup
Grated Bottle gourd 2 ½ cup skin and seeds removed
Sugar ¾ cup
Whole dried milk 200 gm grated
Vanilla custard powder 2 tbsp
Fresh cream 1 cup
Green color few drops
Cardamom powder 1 tsp
Method
cook milk for 10 mins, when boiling add grated lauki, cook for 10 mins, add sugar, cook for another 10 mins, add in grated khoya, dissolve vanilla custard powder with half cup milk, add to the boiling milk gradually stirring all the time, when it starts to thicken add in whisked malai, cook for 2-3 mins, add green color, elaichi powder and remove immediately, cool and serve.
Dum Ke Roat:
Ingredients
Flour 1 ½ cup
Semolina 1 ½ cup
Caster sugar 1 ½ cup
Baking powder ¾ tbsp
Cardamom powder 1 tsp
Milk powder ½ cup
Warm clarified butter ½ cup
Warm milk ¼ cup
Almonds for garnish
Ingredients to blend
Milk ¼ cup
Saffron ¼ tsp
Almonds ½ cup
Method
in a blender add the ingredients listed under to blend and make a fine paste. in another bowl add all the ingredients and almond paste and knead into a dough, the dough will be sticky and will not come together but don’t worry later after resting it will be fine, cover and rest the dough for 1 hour, knead well again after 1 hour, after 2 hours roll the dough in the shape of cookie, place an almond in center and press in between your palms, place it on a butter paper and bake it on 170 d for 15 mins until the sides turn golden, cool on wire rack before serving.
Instant white khichda:
Ingredients
Mutton 500 gm
Brown onion 1 cup
Onion 1 sliced
Cracked wheat 2 ½ cup
Rice ¼ cup
Split Bengal gram ¼ cup
Split red lentil ¼ cup
Split green gram ¼ cup
Split red gram ¼ cup
Ginger garlic paste 1 tbsp heaped
Green chilies 2 cut horizontally
Yogurt ½ cup
Cumin powder 1 ½ tsp
Water 4 cups
Salt 2 tsp heaped
Ingredients for baghar
Clarified butter ½ cup
Ingredients for garnish
Mint leaves ¼ cup
All spice 2-3 tsp
lemon 2 cut in wedges
fried onions ½ cup
method
soak cracked wheat for 2 hours, soak chana daal for 30 mins before using, wash and dry mutton. put mutton to cook in a pressure cooker with ginger garlic paste, green chilies slices, raw onion sliced and salt & yogurt cook for 5 mins and lower flame, cook for another 30 mins until mutton tender, remove the stock, keep aside, put the soaked cracked wheat into the same pressure cooker along with other lentils and double the wat
