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
