Hyderabadi Roat

From Sweets & Desserts Section

Roat

• 250 gms fine suji
• 250 gms powdered sugar
• 250 gms ghee
• 2 pinches saffron, crushed in 1 tbsp milk
• A few drops yellow colouring
• A handful of chopped nuts, crushed
• 4-5 eggs, beaten lightly
• ½ tsp elaichi powder
• ½ tsp jaiphal powder
• A handful of crushed almonds and khus khus to sprinkle

Cream the ghee and sugar till light. Add the egg mixture along with the suji. Then add saffron, yellow colouring, powdered jaiphal and elaichi.

Spread the mixture on a lightly greased baking tray. Sprinkle nuts and khus khus, pressing down a little.

Bake in a moderate oven till nicely browned.