DUM-KE-ROAT/HYDRABADI SPECIALITY/ SEMOLINA COOKIES FROM HYDRABAD/ खस्ता सूजी कुकीज़
Dum-Ke-Roat is not an ordinary cookie but keeps a special place in each and every Hyderabadi. This extraordinary cookie came into existence nearly a century ago by Hyderabad’s seventh Nizam, Mir Osman Ali Khan when he started offering those as alms to the poor. Initially, these were prepared big-sized and cooked on tawa
The word roat originated from roti (flatbread) which was prepared with extra ghee and sugar that was made to offer alms. With time the size of the roat became smaller and looked like cookies. Now these are baked both bigger and smaller in size. The rich sense of taste is acquired from essential and primary ingredients like all-purpose flour, semolina, pure ghee, milk, cardamom powder, nuts, and raisins.
When baked, these cookies are crisp on the outside but soft inside. The crispness comes from semolina. Thin semolina is used in the making. Apart from semolina, wheat flour, chickpea flour, and coconut powder has been used in the cookies. Both crushed and chopped nuts have enhanced the flavour. Crushed nuts have been used in the dough and chopped nuts beautify the tops. Above all, the goodness and richness come with pure ghee. This makes them aromatic and gooey from inside
Prep Time – 10 minutes
Resting time – 30 minutes
Baking time – 20 minutes
Cuisine – Hyderabad
Type – Cookies, Biscuits
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Fine sooji/semolina – 1 cup (see Note- 1)
• Maida/Refined flour – 1/2cup
• Besan/Chickpea flour – 1/3cup
• Coconut /Nariyal powder – 1/4 cup
• Ghee/Clarified Butter – 1/3 cup
• Assorted nuts(almonds, cashew, pistachios) – 1/4 cup +1/4 cup
• Sugar – 3/4 cup or to taste
• Milk – 3-4 tbsp
• Cardamom/elaichi powder – 1 tsp
• Baking soda – 1/2tsp
PREPARATIONS TO BE DONE
1 – Crush half of the nuts for the dough in a grinder
2 – Slice the other half of the nuts thinly for topping
3 – Grease the baking tray with ghee
4 – Crush the cardamom pods
5 – Grind sugar to make its powder
HOW TO MAKE DUM-KE-ROAT
1- First of all, take a mixing bowl and add all the 4 flours mentioned above
2- Next, add crushed cardamom/elaichi, and baking soda. Combine well with hand
3- Add crushed nuts and powdered sugar. Now combine all the dry ingredients with hand
4- Next, add ghee and mix it well with all the dry ingredients (ghee should not be melted)
5- There should be a bind in the flour
6- Next, add milk at intervals to the dough. It should be of semi-thick consistency
7- Keep the dough covered at rest for 30 minutes so that the semolina absorbs all the moisture and becomes soft
8- When the dough is set after 30 minutes, make small lemon-sized balls. Flatten them a little and keep on the sliced nuts so they stick on the cookie disk
9- Make all of them like this and keep them on the baking tray a little far apart (cookies expand while baking them)
10- Bake the cookies for 18-20 minutes at 180 degrees. Place the baking tray at low rack
11- When baked, allow them to cool completely and store them in an air-tight container
12- Enjoy the crisp cookies with tea, coffee, or milk
NOTES
1 – If fine sooji/semolina is not available, grind the thick(moti/jadi) sooji in a grinder
2 – Sugar can be replaced by gur/jaggery syrup
YOU MAY ALSO LIKE
TIL-GUR COOKIES/SESAME SEED-JAGGERY COOKIES
