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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

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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