After an unexpected hiatus of two months, we are back with yet another traditional recipe for Indian Cooking Challenge. This month it's a baked dish from Hyderabad Cuisine. I have adapted the recipe from Zaiqa. It's called the Dum ke Rote or Baked Sweet Semolina flatbreads.

Mona says these rote (also referred to as roat), are baked/cooked on dum, that is sweet and crunchy semolina flat cookie sort of delicacies made especially in Hyderabad city. These are deliciously crunchy from the outside but soft in the center. This confection has the all goodness in them, including exotic saffron, nuts, khoa, and glorious ghee.

She used her friend Saba’s recipe. I have made with one cup of each and still landed with a huge amount of rote.

Even though I had enough time for this, I still ended up making it at the last moment. And for this post, I made the first batch and chilled the rest of the batch. The final baked cookie was so crunchy and delicious.

Please check my notes for the version I made.

Dum ke Rote – Baked Sweet Semolina flatbreads (with the original measurement from source)

Depending on the size you make. Mine yielded 25 3 inch cookies

How to make Dum ke Rote

Soak the almonds and pistas together in cool water overnight. The next day, peel the skin and keep aside. In a mixer, take the nuts, add 1/2 cup warmed milk, and blend to a smooth paste.

Add the khoya and the remaining warmed milk and blend to a smooth paste.

In a mixing bowl, add semolina, all purpose flour, sugar, baking powder, and cardamom powder. Mix well. Now, add the nuts paste along with ghee and mix well. Knead to form a dough. Cover and keep aside for 1 hour for it to rest. Later, knead again until the dough is pliable and cover again and let rest for 1 more hour.

Pre-heat oven to 185 C. Knead the dough again, it will be sticky, grease your palm with ghee and flatten them into discs (approx. 6 inches in diameter) and arrange on a greased foil lined baking sheets leaving 2 inch space all around each of the discs. Gently press few sliced almonds on top of each disc.

Place the baking sheets in the oven and bake for 10 - 15 minutes or until the sides and base are nicely browned. Immediately switch to broil on low setting for 2 - 5 minutes until the tops are browned and the nuts are toasted. Allow cooling.

Remove the baking sheets from the oven. Allow it to cool on a wire rack for 5 minutes. Store in an airtight container at room temperature.

My Version of the Making

Same method as above.

I soaked as much as nuts as given in the original recipe. I realized later that 3 cups of each will result in too many cookies. I made a cookie size of about 3 inch diameter. The cookies are very filling.

The semolina I used wasn't very fine and you get to feel in when you bite in. You can grind if you don't get very fine rava.

I baked it in preheated oven at 185 C for 25 mins.

Notes

I started baking from 15 mins, increased to another 10 mins. Total 25 mins of baking. The cookies are chewy and very rich with so much nuts and khoya.

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Dum ke Rote ~ Hyderabad Special | How to Make Dum ke Rote | Indian Cooking Challenge - November

Cuisine Hyderabad

Dish Type Eggless Cookies

Author Srivalli

Ingredients

3 + 1/4 cups All Purpose Flour / Maida
3 cups Semolina / Sooji (Fine)
3 cups Granulated Sugar
3/4 cup Almonds
1/2 cup Pistachios
2 pinch Saffron Threads
1 + 1/2 tbsp Baking Powder
1 tsp Cardamom Powder
3/4 cup Homemade Khoya / Mawa
1 cup Ghee warmed
1 cup Milk warmed

My Version of the Recipe

1 cup All Purpose Flour / Maida
1 cup Semolina / Sooji (Fine)
1 cup Granulated Sugar
3/4 cup Almonds
1/2 cup Pistachios
2 pinch Saffron Threads
1 tsp Baking Powder
1 tsp Cardamom Powder
1/2 cup Homemade Khoya / Mawa
3 - 4 tsp Ghee
1/4 cup Milk warmed

Instructions

How to make Dum ke Rote

Soak the almonds and pistas together in cool water overnight. The next day, peel the skin and keep aside. In a mixer, take the nuts, add 1/2 cup warmed milk, and blend to a smooth paste.
Add the khoya and the remaining warmed milk and blend to a smooth paste.
In a mixing bowl, add semolina, all purpose flour, sugar, baking powder, and cardamom powder. Mix well. Now, add the nuts paste along with ghee and mix well. Knead to form a dough. Cover and keep aside for 1 hour for it to rest. Later, knead again until the dough is pliable and cover again and let rest for 1 more hour.
Pre-heat oven to 185 C. Knead the dough again, it will be sticky, grease your palm with ghee and flatten them into discs (approx. 6 inches in diameter) and arrange on a greased foil lined baking sheets leaving 2 inch space all around each of the discs. Gently press few sliced almonds on top of each disc.
Place the baking sheets in the oven and bake for 10 - 15 minutes or until the sides and base are nicely browned. Immediately switch to broil on low setting for 2 - 5 minutes until the tops are browned and the nuts are toasted. Allow cooling.
Remove the baking sheets from the oven. Allow it to cool on a wire rack for 5 minutes. Store in an airtight container at room temperature.

My Version of the Making

Same method as above.
I soaked as much as nuts as given in the original recipe. I realized later that 3 cups of each will result in too many cookies. I made a cookie size of about 3 inch diameter. The cookies are very filling.
The semolina I used wasn't very fine and you get to feel in when you bite in. You can grind if you don't get very fine rava.
I baked it in preheated oven at 185 C for 25 mins.

Notes