Thursday 20 October 2016

Hyderabadi roat|How to make hyderabadi roat from scratch |Muharram special

Do you think cookies are from the western world ?No,cookies are very much Indian. Dum ka roat is one such example that cookies existed in India from ages .Roat/roote/roate what ever you call it.The big giant sized cookie measuring the size of your palm made with almond flour,semolina,all purpose flour and Desi ghee (clarified butter) is a labour of love . Hyderabadi dum ka roat is a speciality of Muharam -the first month of Islamic calendar .

Dum ka roat has become an iconic bake of Hyderabad and is available as seasonal bake at all the famous bakeries like Pistahouse and Subhan bakery.Its available for 3 months only from October to December.Every year some generous friends who are back from vacations deliver our pack of dum ka roat .

But this year every one were done with their vacations and we were badly missing the cookies.So what next?When the cravings hit its better roll your sleeves and get your hands messy to enjoy it.This recipe is adapted from zaiqa(mona's blog). Man I must tell you ,the joy of biting fresh hot out of the oven roat is priceless. Traditionally these cookies are made in bhatti (clay oven) but electric ovens are a good alternative.There is one more version of roat which is soft and like a stuffed paratha which is made at home .Do you have any recipe of roat shared by your grand mother or mother.Do share it would love to know it .

 Recipe for Hyderabadi dum ka roat

Resting time :2 hours
Baking time :15-20 minutes
Yields:15 roat


  • 1 1/2 cup -all purpose flour/maida
  • 1 1/2 cup -semolina/sooji
  • 11/2 cup -sugar(powdered)
  • 3/4 tablespoon-baking powder
  • 1/2 teaspoon cardamom
  • 1/2 cup -milk powder
  • 1/2 cup -ghee(warm)
  • 1/4 cup -warm milk
  • almonds for garnish
To blend
  • 1/2 cup-almond
  • 1/4 cup - milk
  • a pinch saffron


1. To a blender add the ingredients listed under "to blend" and make a fine paste.

2.To a bowl add all the ingredients and almond paste and knead into a dough.

3. Initially the dough will be sticky and will not come together but don't worry later after resting it will be fine.

4.Cover and rest the dough .knead it at an interval of one hour .

5.After 2 hours roll the dough in the shape of cookies,place an almond and press it between your palm .

6.Place it on a parchment paper and bake at 170 c for 15 minutes  or until the sides turn golden brown 

7.Cool on a wire rack before serving .

8. Your dum ka roat is ready .  


  1. Our preparation is completely different. Ma In law prepared and sent it to me this time. Will share her recipe soon

    1. Would love to know ..
      There's one more method which my mom makes. This one is bakery style.

  2. Yeah traditional recipes are always super and that to hyderabadi then they are super yummy

  3. Wow! never heard of these but looks and sounds interesting. Who doesn't like almond? I would love to dunk in milk and have these.. yum!

    1. Absolutely famidha morning only my kiddo was telling that these were yummy when dunk in milk. Thank-you fam!!

  4. Reading through the ingredients list makes me really want to taste these... Amazing clicks, Nusrath... loving the light play...

    1. These are worth a try!!....I would be happy to serve you.Thank you Rafeeda.

  5. Is it important to bake? can we make it in tawaa ?


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